Noodle Buddha Bowl

A Buddha Bowl is a round bowl filled with healthy, colorful, and varied vegetarian food.
Try this Buddha Bowl with rice vermicelli, a creamy golden sauce, and sesame seeds!

Ingredients:

To make the Turmeric and Tahini (sesame paste) sauce:
1/2 cup TAHINI (sesame paste)
1/4 cup white rice vinegar
1/2 cup water
1 teaspoon maple syrup
1 teaspoon turmeric powder
1/4 teaspoon ginger
1/4 teaspoon black pepper
1/2 teaspoon salt

To make the Buddha bowl:
200 grams rice vermicelli noodles (50 grams per serving)
1 can chickpeas
1/2 tablespoon avocado oil
1 avocado, sliced
2 cups shredded Iceberg lettuce
2 cups shredded red cabbage
1 medium cucumber, sliced
1 medium carrot, peeled and sliced
4 radishes, sliced
Sliced onion letters
4 mint leaves, chopped
4 tablespoons finely chopped fresh coriander
1 tablespoon (black) sesame seeds
To serve: 1 lime, sliced (optional)

Directions:

1. Place the chickpeas in a colander, rinse under running water and drain, removing as much moisture as possible. Then place the chickpeas and oil in a large bowl and mix. Preheat the oven to 200 °C. Spread the chickpeas in a single layer on a baking sheet lined with baking paper. Bake in the preheated oven for about 22 minutes.
2. Prepare the rice vermicelli noodles according to the instructions on the package, then drain and rinse under cold water. Set aside.
3. Prepare the sauce: Place all the sauce ingredients in a bowl and whisk until smooth and creamy.
4. Arrange four bowls with equal portions of pasta, crispy chickpeas, vegetables and fresh herbs. Drizzle with desired amount of sauce and sprinkle with sesame seeds. Serve with a wedge of lime (optional).
NOTE: You can also use chickpeas straight from the can. You can use EDAMAME beans or TOFU instead of chickpeas.
The sauce adds a lot of flavor, so no additional salt is necessary.

Yield: 4 servings
Recipe: plantbasedfolk.com