POWERLOGY green bowl

Almost everyone knows the Buddha Bowl. A colourful bowl full of good flavours that fills you up and tastes great.

Here is our Powerlogy version, with a fresh pistachio dip and fragrant, quality olive oil. Treat yourself to a light and tasty lunch or a quick dinner, full of everything your body needs.

Method:

• Put the rice and quinoa in a pan, salt them and cover with twice their volume of water.
• Cook covered for about 25-30 minutes; the quinoa should stay on the crunchy side.
• Heat the Deortegas olive oil in a pan and add the frozen peas.
• Season with salt, black pepper, ginger and lemon juice and let them soften for a few minutes.
• Shave the courgette into long, wide ribbons and add a pinch of salt, black pepper and flaxseed oil, then mix well.
• For a simple, tasty dressing, mix the yoghurt, pesto, pistachios and lemon juice.
• Put a handful of washed spinach in a bowl, then the cooked rice and quinoa, the courgette, the peas, the sliced avocado and the dressing.
• Top up the protein in this recipe with, for example, fried tofu, tempeh, chickpeas or a boiled egg. Choose the coconut yoghurt and a plant-based pesto and skip the egg to keep the bowl fully plant-based.