Directions
Bowl day is back 🙂
Today I’ve baked some veggies, added fresh ones and the bowl was ready.
200 g rice, cooked
2 eggs, boiled, quartered
300 g beetroot
300 g purple potatoes
250 g broccoli
100 g asparagus, chopped
1 avocado, chopped
Onion shoots
Microgreens
Raw seeds, like peptitas
1 tsp chili flakes
1 tsp lemon juice (for avocado)
Tahini sauce
Salt & pepper, to taste
Preheat the oven to 220 C and prepare a baking tray. Scrub the beets and potatoes, wrap them in aluminum foil and bake them until tender, about 50 – 60 minutes. Let them cool slightly, peel and chop them.
Bring a pan of salted water to boil and cook the broccoli and asparagus for 2-3 minutes. Drain and refresh under cold water to stop cooking.
Divide the rice between bowls, add the baked veggies, the fresh ones, eggs, microgreens, season and drizzle with tahini sauce.
Enjoy!
