Servings: large bowl
Buddha bowl with cabbage, roasted sweet potatoes, salmon, and avocado dip
Equipment
- Potato Peeler
- Cutting Board
- Knife
- Ovenproof dish
- Oven
- Bowl
- Blender
Ingredients
- 1 pcs. Sweet Potato
- Olive Oil
- Salt and Pepper
- salad 1 handful of green mixed salad
- Pointed Cabbage 1 handful
- 1 pcs. Carrots
- 0.5 pcs. Yellow pepper
- 0.5 pcs. Avocado
- 50 gram Hot smoked salmon
- 9 gram Sesame Seeds black
Avocado Dip
- 1 pcs. Avocado ripe
- 15 gram Greek Yoghurt or creme fraiche
- 5 gram Lemon Juice
- 0.5 clove Garlic
- Salt and Pepper
Instructions
- Start with the roasted sweet potatoes; peel and dice the potato.
- Place the diced potato in an oven-safe dish and toss with oil, salt, and pepper.
- Bake for 20-25 minutes in the oven at 200 degrees Celsius (392 degrees Fahrenheit), conventional oven.
- Meanwhile, prepare the vegetables and make the dip;
- Finely slice the cabbage, peel the carrot and then make strips using the peeler, dice the bell pepper and slice the avocado.
- Arrange the salad and cabbage at the bottom of a bowl and top with vegetables and salmon.
- Make the dip by blending the avocado with creme fraiche, lemon, and garlic - season with salt and pepper to taste.
- Take the potatoes out of the oven and add them to the bowl along with the dip.
- Sprinkle with sesame seeds - serve.