Our colourful bowl is made with Tatsoi and Pak Choi and is particularly rich in vitamin B, C and K. Fun Fact: The Buddha Bowl originates from the Zen Buddhist tradition and is based on the idea of raising awareness and gratitude for meals.
For the bowl:
For the dressing:
Preheat the oven to 200°C (top and bottom heat). Wash the pumpkin, remove the seeds and cut into cubes.
In a bowl, marinate the pumpkin cubes with olive oil, garlic powder and salt. Place on a baking tray and bake in the oven for approx. 30 minutes.
Harvest the Buddha Bowl Seedbundle. Then cut the courgette into strips with a spiral slicer.
For the dressing, mix all the ingredients together. Season with salt and pepper.
Arrange all the ingredients in a bowl and enjoy with the dressing.
Recipe provided by Tanith Schmelzeisen. You can find the recipe on her website, too.
