Rainbow Buddha bowl


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 543 Kcal, 8g Protein, 37g Carbohydrates, 37g Fat


Ingredients

  • Salad bowls
  • 200 g leaf salad, torn into pieces
  • 250 g cherry tomatoes, halved
  • 300 g carrots, coarsely grated
  • 1 tin corn kernels (approx. 340 g), rinsed, drained
  • 2 avocado, diced
  • 120 g red chicory, thinly sliced
  • 450 g mealy potatoes, cooked in their skins (e.g. blue potatoes), freshly cooked, peeled while hot, sliced
  • Dressing
  • 6 tbsp white wine vinegar
  • 7 tbsp olive oil
  • 5 tbsp water
  • 3 soft dried apricots, cut into small pieces
  • a little pepper
  • 1.25 tsp salt
  • Utensils
  • 4 bowls, each approx. 500 ml

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  • Salad bowls

    Place the salad leaves in the bowl, arrange the remaining ingredients on top in rainbow formation.
  • Dressing

    Puree the vinegar with all the other ingredients, drizzle on top of the salad.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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