Buddha bowl

Name: Buddha bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 people
Cuisine: Vegan
Ingredients: 68 g almond butter; 90-120 g water or coconut milk; 19 g maple syrup; 1 tsp rice or apple vinegar; 1 tsp fresh lemon juice; 1 garlic clove, germ removed, pressed; 1 tsp ginger, grated; 1 tsp soy sauce; freshly ground pepper; 40 g seeds and kernels; 1 tbsp soy sauce; Leafy greens such as lettuce, spinach, rocket, massaged kale; Steamed vegetables such as beetroot, carrot, pumpkin, broccoli, cauliflower, mushrooms; Peppers, corn, cucumber, radish, kohlrabi; Kalamata olives, capers; Sprouts, courgette; 1 avocado

We have made it a habit to eat salad once a day at lunch. It is often how I use up leftovers, too. As a main course, a good rule of thumb is 200 g vegetables, 60-80 g grains (rice, buckwheat, quinoa) and 100 g cooked legumes (chickpeas, edamame, fried tofu, tempeh) per person. Here is one of my favourite dressings.