Spring Buddah Bowls
Author: 
Recipe type: Dinner
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Pesto Barley:
  • 100g pearl barley
  • 1 bunch of basil
  • 4 tbs nutritional yeast
  • 1 garlic clove
  • 1 tsp Salt
  • 1dl water
  • Turmeric Sweet Potato Puree:
  • 1 medium sweet potato, steamed
  • 1 freshly grated turmeric,
  • Salt
  • 1 tsp coconut oil
  • 1 tbs coconut milk
  • Tahini Radishes:
  • a bunch of radishes finely chopped
  • 1 Lemon, juice and zest
  • 1 tsp tahini
  • ½ tsp salt
  • Additional ingredients:
  • 1 small Avocados
  • 1-2 tsp hemp seeds
  • 1-2 tsp sesame seeds
  • 50g Baby Spinach
  • 1 blodd orange, in segments
  • Tahini
Instructions
  1. Bring a 500ml Vegetable stock to a boil and add in the pearl barley. Cook for 30 minutes. Meanwhile, blend together basil, garlic, nutritional yeast, 50 ml of water and salt until smooth and creamy. When the pearl barely is tender mix in the pesto mixture and let it come to a bubble, let the mixture thicken for two to three minutes.
  2. For the Sweet Potato Puree, mash up the sweet potato with a fork, add the grated turmeric, coconut oil and Salt and combine until fairly smooth.
  3. Add the radishes into a bowl and marinate with the lemon juice, zest, salt and tahini.
  4. Place a bed of baby spinach into two bowls and arrange the components on top of the baby spinach. Sprinkle with sesame seeds and hemp seeds and drizzle with tahini.
Recipe by at https://fannythefoodie.com/2017/04/16/spring-buddah-bowls-pesto-barely-turmeric-sweet-potatoes-tahini-radishes/