Green Bouddha Bowl

  • sans lactose
  • sans gluten
  • végétalien
  • végétarien


Preparation : 10 min

Cooking : 26 min

4 servings

  • 240 gr of Rice 
  • 2 bunches of asparagus (medium size) 
  • 2 kiwis 
  • 3 leaks 
  • 1 Granny Smith apple 
  • Blend of dried herbs (parsley, coriander, chervil…) 
  • 1 tablespoon of head of broccoli (mixed on a powder)
    For the cucumber « tapenade » : 
  • 1 cucumber 
  • 1 dash of olive oil 
  • 1 dash of green tabsco 
  • Salt Pepper
    For the dressing: 
  • 2 tablespoons of olive oil 
  • 1 teapsoon, of white balsamic vinegar 
  • 1 tablespoon of dried herbs 
  • Salt and pepper

  1. Fill the vitaliseur’s tank one-third full with water to make it boil.
  2. Cook your rice in the soup pan for 20 minutes (in one and a half volume of water)
  3. In the meantime, process your cucumber in the juice extractor and save the pulp that you spice up with a dash of olive oil, green tabasco, salt and pepper
  4. Season your rice with the cucumber tapenade, salt and pepper. Put aside
  5. Cut your leaks in fine slices and your asparagus in pieces of 10 cm. Place your leaks on the perforated cooking basket for 6 minutes cooking and add the asparagus after 3 minutes cooking. Set aside
  6. Cut your kiwi in slice and your apple using a mandolin slicer. Set aside
  7. Make a dressing while mixing all the ingredients
  8. Arrange rice in a bowl, then add the set aside ingredients. Add broccoli powder and dried herbs with a dash of dressing on top of your bowl.

You may also like...

More recipes