Rainbow Buddha Bowl

Ingredients

1/2 cup cooked brown rice
2 Tbs hummus
1/2 cup cherry tomatoes, cut in half
1/2 pumpkin, cut into boats and baked until soft
Handful sprouts
1 bunch asparagus, blanched in hot water
1 avocado, sliced in half
1 punnet blueberries
1/2 cucumber, diced
1 cup spinach leaves
4 tsp beetroot sauerkraut or kimchi
2 zucchini flowers, fried
1 Tbs sesame seeds
Lemon wedges to serve

Method

Into 2 large serving bowls, start with the spinach on the bottom. Placing in a clockwise direction, start by adding the avocado with a sprinkling of the sesame seeds on top of it. Next place the blueberries, cucumber, sauerkraut, brown rice, pumpkin, tomato and sprouts. Add a large tablespoon of hummus on top of each bowl, top with asparagus and zucchini flowers and the lemon wedges to garnish.

Credits: Elsa's Wholesome Life