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🥗 Colorful Buddha Bowl with Avocado and Sunflower Seeds

275 kcal · 30 min · 4 servings

Ingredients

• Carrots 3 pcs.
• Zucchini 1 pcs.
• Cherry tomatoes 500 g
• Avocado 1 pcs.
• Mixed leaf salad 1 pcs.
• Red cabbage, fresh 0.25 pcs.
• Pomegranate 1 pcs.
• Lemons 1 pcs.
• Sweet mustard 1 tsp
• Olive oil 4 tbsp
• Salt pinch
• Pepper, black ground pinch
• Sunflower seeds 2 tbsp

Instructions

1. 1. Wash the carrots thoroughly.
2. 2. Peel the carrots.
3. 3. Slice the carrots into thin strips using a vegetable peeler.
4. 4. Rinse the zucchini.
5. 5. Cut off the ends of the zucchini.
6. 6. Grate the zucchini coarsely.
7. 7. Wash the tomatoes.
8. 8. Cut the tomatoes in half.
9. 9. Cut the avocado in half.
10. 10. Remove the pit of the avocado.
11. 11. Scoop the avocado flesh out of the skin with a spoon.
12. 12. Slice the avocado flesh into strips.
13. 13. Remove the hard stem from the lettuce.
14. 14. Tear the lettuce leaves into coarse pieces by hand.
15. 15. Rinse the lettuce.
16. 16. Drain the lettuce well.
17. 17. Quarter the red cabbage.
18. 18. Remove the stem from the red cabbage.
19. 19. Slice the red cabbage into thin strips or shred it.
20. 20. Halve the pomegranate.
21. 21. Tap the pomegranate halves with a spoon.
22. 22. Release the pomegranate seeds.
23. 23. Wash the lemon.
24. 24. Halve the lemon.
25. 25. Squeeze the juice from the lemon.
26. 26. Put sweet mustard, olive oil, lemon juice, salt, and pepper into a bowl.
27. 27. Mix the dressing ingredients well together.
28. 28. Arrange the prepared vegetables in deep plates.
29. 29. Sprinkle sunflower seeds over the bowls.
30. 30. Sprinkle pomegranate seeds over the bowls.
31. 31. Drizzle the salad with the dressing.
32. 32. Serve the bowl immediately.

Nutrition per serving

• kcal: 275
• Protein: 7 g · Fett/Fat: 22 g · Carbs: 20 g