SALMON AND BEETROOT BUDDHA BOWL

I make one of my favorite Buddha Bowls with beetroot, chickpeas and salmon.

Ingredients

  • 1 beetroot
  • 2 tablespoons chickpeas
  • 2 tablespoons cabbage carrot salad
  • 2 tablespoons red beans
  • 30 gr smoked salmon
  • 1 tablespoon balsamic with pomegranate flavor
  • Olive oil
  • Salt and pepper

Instructions

  • Preheat the oven to 180 °C.
  • Wrap the beetroot with aluminum foil and bake for 70 minutes. Once cooked, remove it and allow it to come to room temperature. Cut it into cubes.
  • Boil chickpeas.
  • Sprinkle the cabbage carrot salad with a little olive oil and salt.
  • For beans used ready-made canned beans.
  • Serve all the ingredients in a bowl and sprinkle with a little vinegar balsamic cream with pomegranate flavor.

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *