Her favorite dish – Buddha Bowl with Alfons Schuhbeck
Today's guest on Alfons Schuhbeck's show: Psychology student Miriam Brandenburg.
Ingredients for 4 people:
2 large or 3-4 small sweet potatoes
2 cups uncooked brown rice
2 heads of fresh or approx. 800g frozen broccoli
2 cans of chickpeas
16 cherry tomatoes
approx. 8 lettuce leaves
Olive oil
Spices (paprika, cumin, garlic powder, coriander powder, oregano, turmeric)
Salt & pepper
For the sauce:
4 tbsp peanut butter or other nut butter
4 tbsp brown balsamic vinegar
4 tbsp maple syrup or other sweetener
4 tbsp soy sauce
Preparation:
Bake the chickpeas in the oven at 200°C (390°F) for 20 minutes, then remove. Toss the potatoes with about 4 tablespoons of olive oil and seasonings to coat them well, then return them to the oven for about 25 minutes, or until crispy.
Prepare the rice according to package directions.
Peel the sweet potatoes, cut them into bite-sized pieces, and toss them with olive oil, salt, and pepper. Bake at 200°C (390°F) for about 25 minutes, or until easily pierced with a fork.
Thaw the broccoli in the microwave and heat it through, or steam it in a little salted water. Drain all the liquid. Cut it into small florets. Season with salt and pepper.
Wash the lettuce leaves and tear them into smaller pieces if necessary.
Wash and halve the tomatoes. If desired, add them to the oven for the last 5 minutes of baking, or use them fresh.
Combine all the sauce ingredients. Add water until you reach the desired consistency.
To serve, divide the lettuce leaves and rice among four individual bowls. Then add the sweet potatoes, broccoli, tomatoes, and chickpeas in small sections. Pour the sauce over everything and enjoy!