Spring Buddha Bowl with Asparagus and Strawberry Salsa

Spring Buddha Bowl with Asparagus and Strawberry Salsa

Main Course

  • 6

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 600 g chicken breasts
  • 42 g carrots
  • 180 g cucumber
  • 120 g radishes
  • 3 handfuls of spinach leaves
  • 750 g green asparagus
  • 90 g cashew nuts
  • 3 tablespoons olive oil
  • Salt and pepper
  • For the salsa :
  • 90 g strawberries
  • 240 g cherry tomatoes
  • 300 g avocado
  • 1,5 tablespoon lime juice
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1,5 teaspoon mustard
  • 1,5 teaspoon honey



In a non-stick frying pan, cook the chicken breasts in olive oil for 10 minutes, turning them regularly. Leave to cool and cut into pieces. Season with salt and pepper.

Chop off the hard tips of the green asparagus. Cut each asparagus in half. Wash the radishes and cucumber and chop off the ends. Peel the carrots and chop off the ends.

Put 0.7 L of water into the bowl. Place the asparagus into the steamer basket and set on the P1 Steam mode for 15 minutes. Set aside the asparagus.

With the vegetable-slicer accessory attached, insert the thin slice disk and set on speed 6 for 1 minute to chop the radishes and cucumber. Set aside the vegetables on a plate.

Replace it with the large grating disc. Lock the lid and set on speed 6 for 1 minute to grate the carrots.

Place all the ingredients into bowls, keeping them well separated.

For the salsa, cut the avocado, cherry tomatoes and strawberries into cubes. Mix with the other ingredients and pour into a small bowl. Serve with the Buddha bowl.

Optional: Top with sunflower seeds and pumpkin seeds.

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