Servings: bowl
Buddha bowl with roasted sweet potatoes, salmon, and avocado dip
This bowl contains, among other things, salad, cabbage, roasted sweet potatoes, salmon, and avocado dip – a delightful mix of crispy, soft, crunchy, and creamy.
Equipment
- Potato Peeler
- Cutting Board
- Knife
- Ovenproof dish
- Oven
- Bowl
- Blender (option 1)
- Immersion Hand Blender (option 2)
Ingredients
- 1 pcs. Sweet Potato + olive oil + salt and pepper
- 1 handful salad green and mixed
- 1 handful Pointed Cabbage
- 1 pcs. Carrots
- 1/2 pcs. Yellow pepper
- 1/2 pcs. Avocado
- 50 gram Hot smoked salmon
- 9 gram Sesame Seeds black
Avocado Dip
- 1 pcs. Avocado ripe
- 15 gram Greek Yoghurt or crème fraîche/natural yogurt
- 5 gram CItronsaft
- 1/2 clove Garlic
- Salt and Pepper
Instructions
- Start with the roasted sweet potatoes; peel and dice the potato. Place diced pieces in an ovenproof 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.
- In the meantime, prepare the vegetables;Finely slice the pointed cabbage, peel the carrot and then make strips with the peeler, dice the bell pepper, and slice the avocado.
- Arrange salad and cabbage at the bottom of a bowl and top with vegetables and salmon.
- Make the dip by blending the avocado with crème fraîche, 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.