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Ayurveda bowl with radish pickles and tahini miso drizzle đŸ„•đŸ„•

Fresh, slightly sour, a bit spicy and really good - that's how you could describe the bowl. Baked asparagus and vanilla ginger carrots on seaweed rice...

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Ayurveda-Bowl mit Radieschen-Pickles und Tahini-Miso-Drizzle

 

Ayurveda bowl with radish pickles and tahini miso drizzle

Ari
Fresh, slightly sour, a bit spicy and really good - that's how you could describe the bowl. Baked asparagus and vanilla ginger carrots on seaweed rice...
5 from 2 votes
Vorbereitungszeit 10 Min.
Zubereitungszeit 20 Min.
Gericht ayurvedic, garnish, healthy recipes, inserted, main dish, salad recipes, vegetable recipes
Land & Region Asia, India
Portionen 4 Port.
Kalorien 286.7 kcal

Zutaten
  

for the seaweed rice:

for the garlic asparagus:

for the vanilla ginger carrots:

for the tahini miso drizzle:

Besides that:

Anleitungen
 

Radish Pickles:

  • The recipe has been on the blog for a while and you can find it here .

Cook seaweed rice:

  • Wash the rice thoroughly under running water. Bring twice as much water to a boil. Finish cooking according to package directions.
  • 10 minutes before the rice is cooked, stir the seaweed into the rice.

Prepare tahini miso dressing:

  • Whisk together the tahini, miso pasta, maple syrup, lime juice, and soy sauce. If the dressing is very thick, you can bring it to the right consistency with a tablespoon or two of water.
  • Taste and sweeten a little more if necessary.

Bake Vanilla Ginger Carrots:

  • Remove the green from the carrots (see tip) and peel. Halve large carrots lengthways.
  • Peel and finely grate the ginger. Mix ginger with vanilla pulp and sesame oil. Pour the mixture over the carrots and spread a little.
  • Salt.
  • Spread the carrots on a baking tray lined with baking paper and bake in a preheated oven at 180 °C for about 20 - 25 minutes.

Bake garlic asparagus:

  • Peel the lower third of the asparagus and cut off the ends.
  • Peel and finely dice or grate the garlic. Mix garlic with sesame oil and some salt. Pour over the asparagus and spread lightly.
  • Spread the asparagus on a baking tray lined with baking paper and bake in a preheated oven at 180 °C for about 15-20 minutes.

Arranging and serving:

  • Wash and spin dry the lettuce. Distribute in a bowl.
  • Put seaweed rice on top.
  • Arrange the asparagus and carrots on the rice. Place the radish pickles decoratively and drizzle with the dressing.
  • Garnish with fresh herbs and serve with the remaining dressing.

Nutrition Label

Serving: 1Port.Calories: 286.7kcalCarbohydrates: 47.5gProtein: 9gFat: 6g
Keyword asparagus, asparagus recipe, ayurvedic, bowl, carrots, healthy eating, pasta rice, power bowl
Tried this recipe?Mention @veggie_de on Instagram or tag #veggie_de!
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Ari

Ich habe das GefĂŒhl, dass ich das nicht oft genug sage oder dass ich Euch jemals genug danken könnte. Aber Danke fĂŒr all Eure UnterstĂŒtzung, fĂŒr den Besuch meines Rezepte-Blogs, das Kommentieren und das Teilen meiner Rezepte mit Euren Freunden und Familie. Ich bin Euch sehr dankbar dafĂŒr!
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