The Buddha bowl? It’s the new healthy obsession for Spring that reconciles a light spirit, comfort-food and the “instagrammable” capital of a buzzing dish. A far cry from often complicated recipes, here is a healthy bowl that you can put together in a jiffy with very simple easy to find ingredients: marinated chicken, good Label Rouge free range eggs, pimped with avocado and black quinoa.
Preparation:
Number of persons: 1
Preparation time: 15 min.
Cooking time: 25 min.
Start by preparing the Label Rouge/organic farm range chicken marinade. Mix a lemon juice, salt and pepper. Place the Label Rouge/Bio free range chicken filet in this preparation. Cover the dish and leave in a fresh place for at least 1 hour.
Then prepare the black quinoa. Meanwhile, heat the olive oil in a pan and cook the Label Rouge/Bio chicken filet during 15 minutes.
Peel and remove the pit from the half avocado, cut into thin slices and roll them up in snail shape.
Boil a big pot of water with 2 tablespoons of white vinegar and cook the egg for 7 minutes then peel it making sure not to break the white. Cut it in half.
Place the quinoa is a bowl then line up the Label Rouge eggs cut in half at the centre of the bowl. Add the snail-avocado then the germinated seeds.
Cut relatively thin slices of the Label Rouge/Bio free range chicken filet and line them up in a bowl.
Rinse and chisel the fresh coriander then place a few sesame seeds on the avocado.
For the sauce, pour the sesame oil, the soya sauce and half a yellow lemon in a small recipient, then mix it all up. Salt and pepper to taste.
Also discover the thaï bo bun by Nathalie Nguyen and the Sushi Buddha bowl.
