Rainbow Bowl

Rainbow Buddha Bowl


1 courgette
1 carrot
1/2 cup yellow lentils
Beluga lentils-beetroot salad (recipe below)
1/2 yellow courgette
Red pepper
Kale or lettuce leaves

Thinly slice a raw green courgette lengthwise and cut the yellow courgette across. Place onto a greased baking tray. Bake in the oven for about 5 mins at 200 degrees celsius. Spread the green courgette with hummus and roll them up. With a potato peeler cut the raw carrot into thin slices and roll them up.
Cook 1/4 cup of the yellow lentils in water and the other 1/4 cup in blue tee (butterfly pea flower tea).
Cut 1 red pepper, spiralize 1/4 cucumber and cut 3 leaves of kale.

For the dressing mix 2 tbsp olive oil, 1 tbsp water, 1 tsp balsamic vinegar, 2 tsp tahini and 1 tsp mustard.

Place all ingredients on the plate and enyoy!

Beetroot-Lentil Salad

40 g beluga lentils (cooked)
20 g beetroot
1/2 apple
1/2 carrot
1/4 red pepper
1/8 cucumber
1 date
1 small potato (cooked)
A few leaves coriander
Mix all ingredients. You can prepare this salad one day in advance.
2 tbsp olive oil
1 tbsp apple vinegar
1 tsp mustard
1 tbsp water
Salt, pepper
1 tsp rice syrup