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Recipes

Salanova Lettuce Buddha Bowl

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Servings: 4 servings Preparation: 15 minutes. Cook time: 20 minutes. Total time: 35 minutes.
A nourishing and colorful bowl featuring green and red Salanova™ lettuce, living crunchy lettuce, organic English cucumber, and organic mini cucumbers. This blend provides a fresh and crunchy base, perfect for a balanced meal.
Cuisine style
  • Modern vegetarian cuisine
Categories
  • Meal bowl
  • Light main course
  • Summer meal
Cooking method
  • Oven

Ingredients

1 package of Duo Salanova Lettuce

4 Gen V mini cucumbers

1 big sweet potato, cut in cube

2 cups of chickpeas

2 cups of quinoa

1 avocado

A few pecans

1/2 tsp or 2.5 ml of onion powder

1/2 tsp or 2.5 ml of smoked paprika

1 garlic clove

For the dressing

1/2 cup of mayonnaise

1 tbsp or 15 ml of maple syrup

1 tbsp or 15 ml of soy sauce

1 tbsp or 15 ml of sesame oil

Preparation

  1. Preheat the oven to 400°. Cut the sweet potato into cubes. In a bowl, mix the chickpeas and the sweet potato cubes, with a drizzle of olive oil, the smoked paprika, the onion powder and the garlic. Season with salt and pepper, and bake for about 20 minutes (until the potatoes are tender).
  2. Prepare the quinoa according to the instructions.
  3. Cut the avocado into cubes and the cucumber into slices.
  4. Whisk together the ingredients for the dressing.
  5. Place all the ingredients in a bowl and garnish with the dressing and few pecans.

Keywords

  • buddha bowl
  • meal salad
  • vegetarian recipe
  • crunchy salad
  • healthy cuisine
  • fresh vegetables
  • Salanova™ lettuce
  • balanced meal
  • quick recipe
  • summer salad

Products used