Buddhabowl to-go

Name: buddhabowl to-go
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 2 medium sized egg; 400 g canned chickpeas; 15 g fresh coriander; 150 g beet julienne; 60 g spicy sprouts; 200 g sweet pumpkin hummus; 50 g unroasted pecans

Quick salad bowl with eggs, chickpeas, coriander, beet, sprouts, hummus and pecans.

Ingredients

2 medium sized egg
400 g canned chickpeas
15 g fresh coriander
150 g beet julienne

60 g spicy sprouts
200 g sweet pumpkin hummus
50 g unroasted pecans

Kitchen Stuff

1 salad bowl to-go

Directions

Put the eggs with cold water, bring to the boil and simmer for 5 minutes. Allow to cool under cold running water and peel.
Rinse the chickpeas under cold running water and drain well in a colander. Chop the coriander coarsely.
Divide the eggs, chickpeas, coriander, beetroot, sprouts and hummus over the separate parts of the takeaway tray.
Chop the nuts roughly and take them into the lockable bowl.