Buddha bowl aux graines
A vibrant and nutritious Buddha bowl featuring toasted buckwheat, fresh vegetables, seeds, and a creamy feta-yogurt dressing.
Ingredients
Grains
- 150 g graines de sarrasin grillé (kasha)
- 100 ml d’eau bouillante
Vegetables
- 0.5 concombre concombre
- 2 carottes carottes (différentes couleurs)
- 1 botte radis
Legumes en conserve
- 250 g haricots blancs (poids net égoutté)
Seeds
- 80 g graines mélangées (courge, lin, tournesol)
- 50 g graines germées
Dressing & Dairy
- 1 pot yaourt
- 100 g feta
- 1 citron citron
- 2 c. à soupe huile d’olive
- 1 c. à café miel
Seasonings
- to taste sel
- to taste poivre
Instructions
- Place the buckwheat in a bowl with salt and boiling water, then cover and cook as per instructions.
- Wash and chop vegetables; prepare vinaigrette by mixing olive oil, half the lemon juice, honey, salt, and pepper.
- Blend yogurt with feta, remaining lemon juice, salt, and pepper to make the dressing.
- Assemble bowls with cooked buckwheat, arrange vegetables and seeds, drizzle with vinaigrette, and add a dollop of yogurt mixture.
- Garnish with extra seeds and serve.
Notes
Feel free to customize the vegetables and seeds for variety.