Spring Harvest Buddha Bowl

 

RECIPE BY SARA FROM @BETTERFOODGURU

Celebrate spring and all the seasonal veggies that you will get to enjoy. Spring vegetables varies from around the world, so don't be afraid to incorporate them into this scrumptious recipe!

serves 4

INGREDIENTS
  • POTATOES
    • 1 pound fingerling potatoes (oven-roasted for 30 mins and chopped)
    • 1 tsp olive oil
    • 2 tsp green onion, chopped
    • 2 tsp fresh dill
    • 2 tbsp plain plant yogurt
    • juice of 1/2 a lemon
    • salt & pepper, to taste
  • CUCUMBERS
    • 4 persian cucumbers, sliced
    • 2 tsp red onion, thinly sliced
    • 2 tsp fresh dill
    • juice of 1/2 a lemon
    • salt & pepper, to taste
  • SALAD
    • 2 golden beets (peeled, boiled & sliced)
    • 2 cups red cabbage, shredded
    • 2 radishes, sliced thinly
    • 1 bunch asparagus,oven-roasted for 20 mins with oil, salt and pepper
    • 2 avocados, halved and peeled
METHOD
  1. Mix your potato salad ingredients in a medium bowl and set aside. 
  2. Mix your cucumber salad ingredients in a seperate bowl and set aside. 
  3. In your serving plate, place your shredded red cabbage at the bottom. Top with beets, radish, asparagus and a a few large scoopes of potato salad on one side and the cucumber salad on the other.
  4. Top with the halved avocado. 

 

Sara is a Chef, a Mother of three, and a voracious eater of plants. She’s always been plant forward but since becoming vegan, helping others eat more plants has become her passion project. She share recipes to guide others on their journey to better health and happiness through food.

Instagram: https://www.instagram.com/betterfoodguru/

Website:https://www.betterfoodguru.com


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