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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 portions
Cuisine: japonaise
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

A colorful and nutritious bowl combining quinoa, lentils, crispy vegetables, and a creative miso-clementine sauce for a modern, balanced Asian experience.

45 min2 servings420 kcalDifficulty: Medium

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

Instructions

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

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