Rainbow Buddha Bowl
1/2 cup yellow lentils
Beluga lentils-beetroot salad (recipe below)
1/2 yellow courgette
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!
40 g beluga lentils (cooked)
20 g beetroot
1/4 red pepper
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
1 tsp rice syrup