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