Buddha Bowl – La Maison Orphée

Name: Buddha Bowl – La Maison Orphée
Ingredients: 1 cup (250 ml) whole rice or mixed with wild rice; ½ cup (125 ml) chickpeas, cooked (KEEP IN MIND, if you cook the chickpeas yourself, you must soak them overnight before cooking); 1 mango; 1 carrot, julienned; 2 celery branches, julienned; ½ cup (125 ml) daikon, julienned; ½ cup (125 ml) cucumber, grated or cut with serrated peeler (easier to cut vegetables finely without too much effort); 1 avocado, add some lemon to keep from oxidising; Spinach for the base of the bowl; Fleur de sel; Maison Orphéeto taste; Pepper, to taste; Sesame and tamari dressing; 2 carrots, julienned (4 cm); 2 celery branches, julienned (4 cm); ½ cup daikon, julienned (4 cm); ½ cup cucumber, grated or julienned with serrated peeler (4 cm); ¾ cup (180 ml) cane sugar; 1 ½ (360 ml); Organic cider vinegar; ¾ cup (180 ml) water; Fried garlic and green onion, to taste; Organic sunflower cooking oil; Maison Orphéefor frying; Option: save chickpeas for frying

maisonorphee.com

Our tip for healthy and satisfying meals: meal bowls. So simple to prepare, they allow you to add plenty of vegetables and are visually appealing (since we also eat with our eyes!). You'll certainly...

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Mason jar
Fine-mesh sieve
Grater
Peeler
Chef's knife
Cutting board
Saucepan
Skillet
Pot
Mixing bowl
Measuring cup
Spatula
Paper towel
Stove
Refrigerator

Ingredients

1 cup (250 ml) whole rice or mixed with wild rice
½ cup (125 ml) chickpeas, cooked (KEEP IN MIND, if you cook the chickpeas yourself, you must soak them overnight before cooking)
1 mango
1 carrot, julienned
2 celery branches, julienned
½ cup (125 ml) daikon, julienned
½ cup (125 ml) cucumber, grated or cut with serrated peeler (easier to cut vegetables finely without too much effort)
1 avocado, add some lemon to keep from oxidising
Spinach for the base of the bowl
Fleur de sel
Maison Orphéeto taste
Pepper, to taste
Sesame and tamari dressing
2 carrots, julienned (4 cm)
2 celery branches, julienned (4 cm)
½ cup daikon, julienned (4 cm)
½ cup cucumber, grated or julienned with serrated peeler (4 cm)
¾ cup (180 ml) cane sugar
1 ½ (360 ml)
Organic cider vinegar
¾ cup (180 ml) water
Fried garlic and green onion, to taste
Organic sunflower cooking oil
Maison Orphéefor frying
Option: save chickpeas for frying