Vegetarian

Buddha Bowl with Sweet Potatoes

Vegetarian
Salad
Portions2 peopleChangeTiming 35 minsView
Ingredients14 IngredientsViewSwitzerland62 % localView
  • 175  grams canned corn
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 0.5  cucumber
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 10  grams fresh coriander
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 125  grams fresh tomatoes
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
    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
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 60  grams greek yogurt
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 0.5  green pepper
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 1  tablespoon rapeseed oil
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 200  grams red cabbage
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 0.5  red pepper
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 25  grams round radishes
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 1  pinch of salt
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 0.5  teaspoon salt
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 300  grams sweet potatoes
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2.5  teaspoons white wine vinegar
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

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
About Gourmagine
Local ingredients
Get recipes created
For producers
Imprint
What is new
Channels
Home Office Lunch
Vegetarian Recipes
Vegan Recipes
Carrot Recipes
Broccoli Recipes
Cauliflower Recipes
Mushroom Recipes
Courgette Recipes
Spinach Recipes
Pepper Recipes
© 2024 Gourmagine | 🇨🇭 Made in Switzerland

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

Scan for more details

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