200g yoghurt low fat
1 tablespoon rape oil
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon red curry paste
200g sushi rice
1 teaspoon chiliflakes
1 teaspoon salt
1 beetroot ball
1 bunch of parsley
1 bunch of cilantro
1 bunch of dill
some sprouts for the topping
Start with preparing the sushi rice.
Wash the broccoli and cook it until it is ready.
Then spice the chickpeas with paprika powder, salt and pepper and roast them gently until they are golden.
Wash and grate the carrots.
Cut the beetroot ball and salmon in small little cubes.
Wash cilantro, dill and parsley and chop it.
For the dressing mix everything together.
When everything is ready put it in a bowl and enjoy your buddha bowl!