Vegetarian

Buddha Bowl with Sweet Potatoes

Vegetarian
Salad
Portions2 peopleChangeTiming 35 minsView
Ingredients14 IngredientsViewSwitzerland60 % localView
  • 175  grams canned corn
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  • 0.5  cucumber
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  • 10  grams fresh coriander
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  • 125  grams fresh tomatoes
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    Storage tip

    The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.

  • 0.25  teaspoon granulated sugar
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  • 60  grams greek yogurt
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  • 0.5  green pepper
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  • 1  tablespoon rapeseed oil
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  • 200  grams red cabbage
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  • 0.5  red pepper
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  • 25  grams round radishes
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  • 1  pinch of salt
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  • 0.5  teaspoon salt
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  • 300  grams sweet potatoes
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  • 2.5  teaspoons white wine vinegar
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Peel 300 grams sweet potatoes and cut them into cubes of around 3 cm
Add the sweet potatoes and 0.5 teaspoon salt into a small saucepan, cover the sweet potatoes with water and bring the water to the boil over high heat
Wash 0.5 red pepper and 0.5 green pepper, remove the stems and cut the peppers into sticks of around 0.5 cm width
Boil the sweet potato cubes for about 10 minutes until they are soft
Wash 0.5 cucumber and use a peeler to cut the cucumber into thin ribbons lengthwise
Wash 125 grams fresh tomatoes, cut them in half and then in slices of about 1 cm
Wash 200 grams red cabbage and cut the leaves into fine strips of about 3 mm width
Drain the sweet potatoes with a colander
Add 1 tablespoon rapeseed oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Wash 25 grams round radishes and cut them into slices of about 5 mm
Add the sweet potato cubes to the frying pan and fry them for about 6 minutes while turning them regularly until they are golden brown
Wash 10 grams fresh coriander and finely chop the leaves
Add the fresh coriander, 60 grams greek yogurt, 2.5 teaspoons white wine vinegar, 0.25 teaspoon granulated sugar and 1 pinch of salt to a small bowl and mix the dressing until it is well combined
Remove the sweet potatoes from the heat and distribute them across the medium-sized bowls
Drain 175 grams canned corn and add some corn to each bowl
Arrange the remaining vegetables in the bowls and drizzle the dressing over the buddha bowls
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Buddha Bowl with Sweet Potatoes

Cucumber Recipes

A white bowl filled with sweet potatoes, various vegetables and salads
Timing 35 mins
Portions2 people
Ingredients14 Ingredients

Ingredients

  • 175  grams canned corn
  • 0.5  cucumber
  • 10  grams fresh coriander
  • 125  grams fresh tomatoes
  • 0.25  teaspoon granulated sugar
  • 60  grams greek yogurt
  • 0.5  green pepper
  • 1  tablespoon rapeseed oil
  • 200  grams red cabbage
  • 0.5  red pepper
  • 25  grams round radishes
  • 1  pinch of salt
  • 0.5  teaspoon salt
  • 300  grams sweet potatoes
  • 2.5  teaspoons white wine vinegar

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Tools

  • 1 medium-sized frying pan
  • 1 small saucepan
  • 1 cutting board
  • 1 knife
  • 1 peeler
  • 1 colander
  • 2 medium-sized bowls
  • 1 small bowl

Buddha Bowl with Sweet Potatoes

Cucumber Recipes

Instructions

Peel 300 grams sweet potatoes and cut them into cubes of around 3 cm
Add the sweet potatoes and 0.5 teaspoon salt into a small saucepan, cover the sweet potatoes with water and bring the water to the boil over high heat
Wash 0.5 red pepper and 0.5 green pepper, remove the stems and cut the peppers into sticks of around 0.5 cm width
Boil the sweet potato cubes for about 10 minutes until they are soft
Wash 0.5 cucumber and use a peeler to cut the cucumber into thin ribbons lengthwise
Wash 125 grams fresh tomatoes, cut them in half and then in slices of about 1 cm
Wash 200 grams red cabbage and cut the leaves into fine strips of about 3 mm width
Drain the sweet potatoes with a colander
Add 1 tablespoon rapeseed oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Wash 25 grams round radishes and cut them into slices of about 5 mm
Add the sweet potato cubes to the frying pan and fry them for about 6 minutes while turning them regularly until they are golden brown
Wash 10 grams fresh coriander and finely chop the leaves
Add the fresh coriander, 60 grams greek yogurt, 2.5 teaspoons white wine vinegar, 0.25 teaspoon granulated sugar and 1 pinch of salt to a small bowl and mix the dressing until it is well combined
Remove the sweet potatoes from the heat and distribute them across the medium-sized bowls
Drain 175 grams canned corn and add some corn to each bowl
Arrange the remaining vegetables in the bowls and drizzle the dressing over the buddha bowls