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Pesto Buddha Bowls
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Pesto Buddha Bowls

Pesto Buddha Bowls

per 4
for  4
Ingredients for 4 people:


  • To prepare  zucchini balls:

  • 400 gr zucchini

  • 1 egg

  • 2 tablespoons parmesan cheese

  • 2 tablespoons breadcrumb

  • 1 onion


To complete the recipe:


  • 180 gr cooked cereals (brown rice)

  • Spinach or salad leaves

  • Carrot strings 

  • 12 cherry tomatoes

  • 200 gr  cooked chickpeas 

  • A mix of seeds

  • Pesto di Pra’



Prepare zucchini balls: grate zucchini, add salt and leave them rest for at least 10 minutes. Lightly lot zucchini with a paper towel to remove excess water. Add the egg, cheese, breadcrumb and a small fresh onion and cook in a non-stick frying pan greased with a little oil.
Prepare the seed waffle: with an immersion blender mix 50 gr water, 10 gr extra virgin olive oil, 5 gr. flour, salt, pepper. 
Ladle the batter into a preheated non stick pan, spread a spoonful of seeds and cook. Let water evaporate till the waffle is gold and crisp. Place the waffle on a paper towel to absorb excess oil. 
Prepare the Buddha bowl: at first lay brown rice in the bowl, then spread some spoonfuls of Pesto di Pra’, go on with the other ingredients: chickpeas, tomatoes in halves, zucchini balls, spinach, carrots, the seed waffle and season with a lot of Pesto di Pra’.
(Recipe by Natalia Cattelani).


See also

Recipe prepared with

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