Share on facebook
Share on pinterest
Share on twitter

Buddha bowl express

Ingrédients

  • 1 package (300 g) Champêtre sliced ​​yellow beets, drained
  • 1 can (540 ml) lentils, drained and rinsed
  • 250 ml (1 cup) arugula, tightly packed
  • 1 large avocado, cubed
  • 250 ml (1 cup) cherry tomatoes, halved
  • 1/2 cup (125 ml) crumbled feta cheese
  • 1/4 cup (60 ml) pumpkin seeds
  • 1/4 cup (60 ml) Kalamata olives, sliced
  • Fresh basil, chopped to taste

Lemon dressing:

  • 60 ml (1/4 cup) each: plain Greek yogurt and olive oil
  • 45 ml (3 tbsp.) Lemon juice
  • 10 ml (2 tsp) each: lemon zest, Dijon mustard and honey
  • 1 garlic clove, crushed
  • Salt and pepper to taste

Buddha bowl express

 Cooking 0 minutes
 Preparation 15 minutes
 4 servings

Steps

  1. In a small jar with a lid, pour the ingredients for the dressing. Close the jar and shake vigorously for 30 seconds. Reserve.
  2. Separate the salad ingredients in four bowls. To taste, pour dressing and serve.

You may also like?