STEEMIT CULINARY CHALLENGE #45 - VEGAN BUDDHA BOWL

Greetings my dear Steemit friends!

My entry for #45 STEEMIT CULINARY CHALLENGE

VEGAN BUDDHA BOWL

Ingredients for 4 vegan bowels:

150 g of chickpeas
3 sweet potatoes
250 g of brown beans
150 g of corn
2 peppers (green and red)
300 g of cherry tomatoes
1 carrot
2 red onions
500 g of lamb's lettuce
1 avocado
100 g of smoked tofu
30 ml of coconut milk in a can
cold pressed virgin oil
2 limes
garlic
smoked paprika
chili
chives
parsley
pepper
salt

Separately cook chickpeas, beans and corn.
When the chickpeas are cooked keep the pot covered, and allow the chickpeas to completely cool in the water. Drain it and shake it in a baking dish, spice it with sweet pepper and salt, and add a tablespoon of cold pressed extra virgin olive oil. Bake at 200°C for 35 minutes.

Once cooked, drain beans and corn, shake them together and spice it up with fresh chopped garlic, chili, pepper, salt and add a tablespoon of cold pressed extra virgin olive oil.

Cut sweet potatoes into slices and spice it with smoked paprika, pepper, salt and spray it with extra virgin olive oil. Bake at 200°C for 10 minutes, remove from oven flip each chip over, return them to the oven and bake them for another 3-5 minutes.

Chop vegetables to any shape: 2 peppers (red and green), 300 g of cherry tomatoes, 1 carrot, 2 red onions.

Remove avocado from the shell and save it for later. Mix 1 avocado, 100 g of smoked tofu and 30 ml of canned coconut milk. Add juice of one lime. Add salt and pepper.

Clean 500 g of lamb's lettuce and place it on a serving plates. Place sweet potato chips around the plates. Add cooked beans and corn on the side, add chickpeas, chopped carrot, cherry tomatoes, sliced, ​​peppers and red onion. Cut a lime and place it on a side. Sprinkle it with chives, parsley and olive oil. Put the avocado shell with a sauce inside on the top of the plate.