Asian Buddha Bowl with Sprouted Lentils and Miso-Clementine Sauce

Name: Asian Buddha Bowl with Sprouted Lentils and Miso-Clementine Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 150 g Quinoa; 100 g Red lentils; 200 g Purple potatoes; 150 g Broccoli; 2 piece Clementine; 30 g Oats; 50 g Cashews; 2 tbsp White miso; 1 tbsp Soy sauce; 10 g Fresh ginger; 1 tbsp Sesame oil; 500 ml Water; 0.5 tsp Salt

Temps

45 min

Difficulté

moyen

Ingrédients

Budget

~7-12 €

Eating anti-inflammatory?

This recipe is one of our anti-inflammatory picks. Calerys, a nutrition coach on WhatsApp, helps you track your everyday eating from a photo of your plate.

Discover Calerys

Free · No sign-up · Reply in seconds

Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

26 gProtéines

16 gLipides

42 gGlucides

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.

Analyze my plate

Free · No sign-up · Reply in seconds

2pers.

Vous avez besoin de

What about you — what’s your goal?

Etapes

1
Cook the quinoa in salted water for 15 minutes, then drain.
15 min
2
Cook the red lentils for 12 minutes in boiling water until tender.
12 min
3
Cut potatoes into 1cm cubes and pan-fry for 12 minutes with a little oil until golden.
12 min
4
Cut broccoli into small florets and steam for 5 minutes.
5 min
5
Prepare the sauce: whisk together miso, clementine juice, soy sauce, grated ginger, and sesame oil.
3 min
6
Lightly toast the oats and cashews dry in a pan for 2 minutes.
2 min
7
Assemble the bowls by alternating the different components: quinoa, lentils, vegetables, pour the sauce over top and sprinkle with oats and nuts.
5 min