Rainbow Buddha Bowl - vegan

Name: Rainbow Buddha Bowl - vegan
Yield: For 2 servings
Cuisine: British
Ingredients: 1/2 red cabbage, cut into quarters and cooked for a few minutes in boiling water - add some vinegar to the cooking water so the cabbage doesn’t go blue!; 2-3 carrots, sliced into ribbons (using a Y peeler works); 1 fennel bulb, sliced thinly; 1 corn on the cob - cooked; or a can of sweetcorn; 2-3 tomatoes, sliced; Handful broccoli florets, steamed; Handful sugarsnap peas, steamed; 3-6 radishes, finely sliced; 2 spring onions, sliced; you can also add some grains eg cooked brown rice or some green leaves; toasted sesame or pumpkin seeds; some lemon zest; 1 tbsp white miso; 1 tbsp tahini (runny or you may need more water); Juice of 1/2-1 lemon; 2 tbsp water

Alessandra @alessa

A bowl of crunchy goodness 😋
You can use any vegetables! And also add some tofu or, if you’re not vegan, feta or even a soft boiled egg.
You can keep everything raw but i like to lightly cook most of the vegetables.
#eattherainbow

Saved

Ingredients

For 2 servings

1/2red cabbage, cut into quarters and cooked for a few minutes in boiling water - add some vinegar to the cooking water so the cabbage doesn’t go blue!
2-3carrots, sliced into ribbons (using a Y peeler works)
1fennel bulb, sliced thinly
1corn on the cob - cooked; or a can of sweetcorn
2-3tomatoes, sliced
Handfulbroccoli florets, steamed
Handfulsugarsnap peas, steamed
3-6radishes, finely sliced
2spring onions, sliced
you can also add some grains eg cooked brown rice or some green leaves
toasted sesame or pumpkin seeds
some lemon zest
For the dressing
1 tbspwhite miso
1 tbsptahini (runny or you may need more water)
Juice of 1/2-1 lemon
2 tbspwater