Bowls - Food in bowls

Roughly chop one half of the peeled onion. Marinate  with oil, coriander and a pinch of salt, pepper and sugar as well as the lemon or lime juice.

Cook rice Drain beans in a sieve. collect liquid. Finely dice the other half of the onion bulb. Heat the oil in a pan, sauté the onion, then add the beans and some of the pickling water. Season the onion and bean mixture. Let cook for 5 mins on medium heat. Season the smooth liquid with salt.

Halve the avocado, remove the stone and peel. Cut the flesh lengthwise into wedges and immediately sprinkle with lime juice, lightly salt and pepper. Wash the lettuce and cut crosswise into strips. Wash and trim the spring onions and cut them into rings, including the greens.

Place rice in a bowl, set beans to one side. Arrange the lettuce strips, marinated tomato and onion mixture and optional avocado and sprinkle with spring onion rings.

Soak fresh chickpeas in water overnight. - From the can: Drain well. Always wash thoroughly before eating.
Wash the thyme, pluck off the leaves and chop them finely. Heat the oil in a pan and sauté the onion until golden brown.

Then stir in the thyme and sauté briefly. Season with salt and pepper. Bring the vegetable stock to the boil, add the rice, lightly salt and cover and simmer or swell over a low heat for 25-30 minutes.

Wash and clean vegetables, peel carrots and kohlrabi. Break the cauliflower into florets, cut the carrots and kohlrabi into sticks. Stew the pieces of vegetables for 20 minutes, salt after five minutes.

Reis auf Schalen verteilen und Kichererbsen und Dämpfgemüse darauf verteilen.

Cook bulgur, let it swell and keep warm. Drain the beans in a sieve, catching the soaking water.

Heat 1 tablespoon of oil in a pan, add the thyme and sauté briefly. Add half the beans and season with chili and salt. Add some bean marinade water and simmer for 5 minutes over low heat. Take it from the stove and let it cool off.

Finely puree the cooled beans, stirr in another 1
tablespoon of oil. If the mixture is too thick, add little more soaking water. Clean and wash the zucchini, cut in half lengthways into slices. Heat the remaining oil in a pan. Add zucchini and fry over medium-high heat until lightly browned, salt and pepper.

Put the remaining beans, olives and zucchini in a bowl, add the bean cream.

Rinse the spinach leaves and shake dry. Clean spring onions and cut into rings. Cut the cucumber into thin slices.
Peel and core the apple. Cut it into cubes or wedges.

Arrange the spinach leaves, spring onions and cucumber slices on a plate. Fry the chicken breast fillet in a pan with a little oil until golden brown. Scatter the fillet pieces over the salad.

Peel ginger and press through a garlic press.
Mix with vinegar, oil, soy sauce, juice, salt and pepper to form a dressing and drizzle over the salad.

Cut the cress from the bed. Scatter the cress over the salad.

Soak fresh chickpeas in water overnight. - From the can: Drain well. Always wash thoroughly before eating.

Wash the lettuce and vegetables, clean the mushrooms and cut everything into small pieces. Arrange the salad in a BOWL and add the chickpeas. Cut the avocado into wedges, drizzle with lemon juice and place on the salad.

Mix the oil, lemon juice, salt and pepper into a dressing and drizzle over the salad.

Wash the rice, bring to the boil with 100 ml of water and salt if necessary, simmer on a low heat for approx. 15 minutes and allow to cool slightly. Wash the beans, cut off the ends, cook the beans in lightly salted boiling water for about 10-15 minutes and drain.

Remove the root ends and the upper green part of the spring onions,wash the spring onions and cut them into fine rings. Optional: Halve the avocado, remove the stone, scoop out the flesh and cut the half into wedges.

Arrange the rice, beans, spring onions and avocados in bowls, season the avocados with pepper and salt if required, drizzle with the dressing and serve.

Cook rice. Scrub the mushrooms, cut off the roots and halve or quarter the mushrooms depending on their size. Peel the onions and cut in halves or quarters depending on their size.

Wash the parsley, pat dry, pluck off the leaves and chop coarsely. Fry the mushrooms and onions in a large non-stick pan for about 5 minutes over medium heat without oil, then add the oil and fry briefly.

Optionally, slice gherkins. Add the cornichon infusion and half the parsley, bring to the boil and season with mustard, pepper, herbs and salt if necessary. Finally add the cream and mix everything together.

Arrange the rice and mushrooms in a bowl, sprinkle with the remaining parsley and serve.

Wash the rice in a sieve, bring to the boil with twice the amount of lightly salted water, simmer for about 20 minutes and allow to cool.

Wash and spin dry the lettuce.  Halve the avocados, remove the stones, scoop out the flesh and cut into narrow wedges.

For the dressing, mix the lemon juice with the oil and spices.

Arrange the rice with lettuce, tomatoes and optionally avocado in bowls, drizzle with the dressing and serve.

Wash the chicken strips, pat dry and fry in heated oil over medium heat for approx. 6-8 minutes. Wash and trim the chicory, cut in half, remove the stalk, cut the chicory into strips 1-2 cm wide and fry in the remaining fat from the chicken for about 3 minutes.

Add half the beans and season with chili and salt. Add 75 ml bean marinade water and simmer for 5 minutes over low heat. Take it from the stove and let it cool off. Optional: Heat 1 tablespoon of oil in a pan, add the thyme and sauté briefly.

Cook pasta in lightly salted boiling water. Give the chicken back to the chicory, heat up briefly, pepper, season with salt.

Arrange the pasta with the bean-chicory chicken strips on plates and serve. Optional: sprinkle with thyme.

First put 250 ml of salted water or vegetable stock with a dash of oil in a saucepan, stir well and bring to the boil.

Then remove the pot from the stove, stir in the bulgur and let it swell covered for about 3-5 minutes. Meanwhile, wash and chop the vegetables.

Allow the bulgur to cool slightly and place in a bowl. Then arrange the chopped vegetables on top. Press the ginger through a garlic press and spread over the salad.

Drizzle soy sauce and lemon juice over the salad.
Season with salt and pepper.

Mix rice water with 1 tsp vegetable broth. Cook rice.

Cut the tomato into quarters. Heat oil in a pan. Drain corn and beans. Add the corn and beans and sauté everything.

Put the rice in a bowl. Optionally add the BBQ sauce to the sautéed vegetable mixture. Season everything with salt and pepper.

Put the vegetable mixture on the rice, drizzle with lime juice and optionally garnish with coriander.
** BBQ Sauce is: 1 tablespoon tomato ketchup with chili and curry powder, salt and pepper.

Mix rice water with 1 tsp vegetable stock. cook rice. Meanwhile, clean and chop the carrot, break the broccoli florets into small pieces and place both on the rice after about 2/3 of the rice cooking time and sauté.

Wash the remaining vegetables. Cut the cucumber into bite-sized pieces, cut the spring onion and the green into rings. Drain edamame.

Arrange the vegetables and rice in a bowl. Mix in edamame. and cucumber pieces and spring onion rings on top.

Pour optionally sesame seeds over the dish.

Mix rice water with 1 tsp vegetable stock. Cook rice.
Drain corn.

Halve lime. Squeeze half and provide juice. Cut the other half into tiny pieces.
Mix corn with the lime pieces, season with salt and pepper. Optionally add BBQ sauce and mix.

Blanch spinach leaves in boiling water for 3 seconds. Put the rice in a bowl, spread the blanched spinach leaves and the vegetable mixture on top.

Optionally stone and slice the avocado, drizzle with lime juice and place on the dish.
** BBQ Sauce is: 1 tablespoon tomato ketchup with chili and curry powder, salt and pepper.

Cook rice noodles. Break the broccoli florets into small pieces. Wash the carrot and grate into strips. Wash pointed cabbage and cut into thin strips.

Fry the vegetables in a pan with oil. Season with salt and pepper.

Cut the spring onions, including the greens, into rings. Put the rice noodles in a bowl and pour the fried vegetables over them.

Optionally make a peanut sauce:
Mash 10 g peanuts and 1 teaspoon soy sauce, add 1-3 tbsp vegetable broth. Spice up the peanut sauce with chili and drizzle over the dish.

Cook rice. Clean and halve the mushrooms. Peel small onion and cut into small cubes. Peel the avocado, deseed and cut into strips.

Fry the onions with 2 tbsp oil in a pan, add the halved mushrooms on a low level. Season with salt and pepper.

Mix the rice with the mushroom and onion mixture. Optionally season with chilli paste and paprika. Dice the tofu and fry in 1 tbsp oil until golden brown.

Place avocado on top (optional tofu). Sprinkle with parsley and serve in a bowl.

Wash and dry lettuce thoroughly. Clean the vegetables. Cut the bell pepper and onion into small pieces and optionally the tomato.

Pit the olives. Fry the onions in a pan with 2 tbsp oil. Add the bell peppers and the optinal tomato pieces and sauté.

Drain the brats, season with salt and pepper and set aside. Optionally season the brats with paprika.

Arrange lettuce in a bowl. Place the roasted vegetables on top and spread the frying liquid over it as a dressing.

Cook rice and let cool. Drain edamame. Clean, trim and cut vegetables into bite-sized pieces.

Heat oil in a pan or wok. Add the rice and vegetables and sauté for about 5 minutes.

Season with chilli and salt and place in a bowl.

Optionally, fry the chicken breast fillet strips and mix the rice vegetables with soy sauce and sesame oil, finally add the sambal olek and serve.

Boil pasta in salted water and let cool. Drain edamame.

Clean, trim and cut vegetables into small pieces. Heat oil in pan or wok.

Add pasta and vegetables and sauté for about 5 minutes. Season with chili powder and salt. Finally add edamame.

Optionally, fry the chicken breast fillet strips and mix the rice vegetables with soy sauce and sesame oil, finally add the sambal olek and serve.

Boil noodles in salted water.
Bring 150 ml water to a boil and stir in 1 teaspoon vegetable stock. Set broth aside.