Asian Buddha Bowl with Black Lentils and Peanut-Clementine Sauce
Temps
45 min
Difficulté
moyen
Ingrédients
15
Budget
~9-13 €
Valeurs nutritionnelles
Score santé
Moyen · /100
450 kcal
par portion
Your real numbers, not the theory
Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.
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Your version won’t be exactly this one
A little more oil, a bigger portion… Calerys works out the values of the plate you actually cooked, from a single photo.
Etapes
- 1
Rinse the black lentils and cook them in boiling salted water for about 25 minutes.
25 min
- 2
Meanwhile, cut the broccoli into small florets and steam for 8 minutes.
8 min
- 3
Peel and finely grate the raw beets (or cut into julienne).
5 min
- 4
Peel the clementines and separate into segments, then peel and slice the kiwis into rounds.
5 min
- 5
Cut the avocado in half, remove the pit, and cut the flesh into batons.
2 min
- 6
Prepare the sauce: mix the peanut butter, juice from 2 clementines, soy sauce, and grated ginger.
3 min
- 7
Gradually add 50ml of warm water to the sauce to reach the desired consistency.
2 min
- 8
Arrange the bowls: place the cooked drained lentils in the center.
2 min
- 9
Arrange around aesthetically: broccoli, beets, clementines, kiwis, and avocado.
3 min
- 10
Pour the sauce generously, garnish with sesame seeds, and drizzle with sesame oil.
1 min
- 11
Serve chilled, topped with toasted sesame seeds for extra crunch.
