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Spaghetti Squash Buddha Bowl

Gericht Main Course
Küche Vegan
Keyword Buddha Bowl
Vorbereitungszeit 1 Stunde
Zubereitungszeit 20 Minuten
Gesamtzeit 1 Stunde 20 Minuten
Portionen 2 people
Autor Velvet & Vinegar

Zutaten

  • 1/2 spaghetti squash
  • 100 g red lentils organic
  • 1/2 tsp cayenne pepper
  • 1 tbsp tomato purée organic
  • salt & pepper to taste
  • 200 g brussel sprouts organic
  • 200 g brown mushrooms organic
  • 1 tbsp hot chili oil
  • 10 radishes organic
  • 1 scallion organic
  • 250 ml soy cream
  • 3 tbsp cashew butter organic
  • 1 tsp onion powder
  • salt & white pepper to taste

Anleitungen

  •  Preheat the oven at 250° Celsius. Remove pumpkin seeds and lay squash upside down onto a baking sheet. Roast in the oven for about 40 to 45 minutes. You can also prepare the squash the day before, which will safe you time the next day.
  •  Let the squash cool down a bit and scrape the flesh out using a fork. Alway scrape from outside to inside and you will get nicely looking spaghetti. Put the squash spaghetti back into the oven at 100° Celsius to keep them warm.
  •  Cook lentils according to the instructions on the packaging in water for about 15 to 20 minutes. Whilst cooking them add cayenne pepper, salt, pepper and tomato purée.
  •  Rinse off brussel sprouts and halve them. Fill a pan with water, put brussel sprouts in the pan and cook them for 10 to 15 minutes. They should be cooked but still remain crunchy.
  •  Rinse off mushrooms and cut them into chunky slices. Heat spicy chili oil in a pan and fry mushroom slices for 5 minutes in the oil. Season with some salt if you like.
  •  Rinse off radishes and cut them into quarters. Rinse off the scallion as well and cut into rings.
  •  Pour soy cream into a heated up sauce pan and bring to a boil. Add cashew butter, onion powder, salt and pepper. Cook until the cashew butter disolved evenly into the soy cream.
  •  Arrange the squash spaghetti, lentils, brussel sprouts, mushrooms and radishes in a bowl. Top off by adding some scallion rings and drizzle over the cashew sauce.