Asian Buddha Bowl with Black Lentils and Peanut-Clementine Sauce

Ingredients

• 150 g Black lentils
• 200 g Broccoli
• 150 g Raw beets
• 3 piece Clementines
• 2 piece Kiwis
• 1 piece Avocado
• 400 ml Water
• 60 g Peanut butter
• 30 ml Fresh lemon juice
• 30 ml Soy sauce
• 15 g Fresh ginger
• 20 g Sesame seeds
• 15 ml Sesame oil
• à volonté pinch Salt

Instructions

1. Step 1

   Rinse the black lentils and cook them in boiling salted water for about 25 minutes.

2. Step 2

   Meanwhile, cut the broccoli into small florets and steam for 8 minutes.

3. Step 3

   Peel and finely grate the raw beets (or cut into julienne).

4. Step 4

   Peel the clementines and separate into segments, then peel and slice the kiwis into rounds.

5. Step 5

   Cut the avocado in half, remove the pit, and cut the flesh into batons.

6. Step 6

   Prepare the sauce: mix the peanut butter, juice from 2 clementines, soy sauce, and grated ginger.

7. Step 7

   Gradually add 50ml of warm water to the sauce to reach the desired consistency.

8. Step 8

   Arrange the bowls: place the cooked drained lentils in the center.

9. Step 9

   Arrange around aesthetically: broccoli, beets, clementines, kiwis, and avocado.

10. Step 10

    Pour the sauce generously, garnish with sesame seeds, and drizzle with sesame oil.

11. Step 11

    Serve chilled, topped with toasted sesame seeds for extra crunch.