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Ayurveda bowl with radish pickles and tahini miso drizzle 🥕🥕

Salad, Bowl & Wrap Recipes

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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

 

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Ayurveda bowl with radish pickles and tahini miso drizzle

blankDeliD.
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
Vorbereitung 10 mins
Zubereitung 20 mins
Course ayurvedic, garnish, healthy recipes, inserted, main dish, salad recipes, vegetable recipes
Cuisine Asia, India
Servings 4 Port.
Calories 286.7 kcal

Ingredients
  

for the seaweed rice:

for the garlic asparagus:

for the vanilla ginger carrots:

for the tahini miso drizzle:

Besides that:

Instructions
 

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.

Nährwerte

Serving: 1Port.Calories: 286.7kcalCarbohydrates: 47.5gProtein: 9gFat: 6g
Keyword asparagus, asparagus recipe, ayurvedic, bowl, carrots, healthy eating, pasta rice, power bowl
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DeliD.

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