MATCHA BUDDHA BOWL

INGREDIENTS – Falafel

1 tin chickpeas

2 hands kale

2 cloves of galic

45 g chickpea flour

3 tbsp Extra Virgin Olive Oil

1/4 tsp cumin powder

1/2 tsp sweet pepper powder

1/4 chili flakes

1/4 tsp salt

juice of a lemon

INGREDIENTS – Matcha Tahini Sauce

1 tbsp Tahini Sauce

1 clove of galic

1/2 hand parsley

some water

juice of half a lemon

1 tsp Matcha for Cooking Fuku

1/4 tsp salt

1/4 tsp pepper

INGREDIENTS – pearl barley

1/2 cup pearl barley

some  salt and pepper

ZUTATEN – roasted carrots

6 small carrotts, in pieces

1/4 tsp sweet pepper powder

4 EL Tahini

decoration fresh berries, sugar, blossoms

INGREDIENTS – to complete the bowl

black sesame seeds, pepper, slices of radish, cress, mint, celery stalks

PREPARATION

  1. Preheat the oven to 180 °C.
  2. Remove the chickpea water, wash the chickpeas and put them into a blender.
  3. Add the garlic and mix everything coarsely.
  4. Finally, add kale and spices and mix carefully, in order to avoid getting a paste.
  5. Form the Falafel-Mix to small balls, put them on a baking tray, press them flat and bake for about 20 to 30 minutes.

Roasted carrots:

  1. Wash and cut the carrotts, spread olive oil on them and mix them with sweet pepper powder.
  2. Carefully fry in a pot and let rest.

Pearl Barley

  1. Cook the pearl barley following the preparation instructions on the packaging and put aside to rest.

Matcha-Tahini Sauce

  1. Put all the ingredients in a blender and mix well. Put aside to rest.

Serve the Bowl

  1. Spread all ingredients into two bowls and add seasoning with the Matcha-Tahini Sauce.
OR: 4 PERSONS | PREPARATION TIME: 30 MIN. | BAKING TIME: 25 MIN | RESTING TIME: 30 MIN

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