PRODUCTS RECIPES BONDUELLE FR HOME RECIPES BUDDHA BOWL WITH QUINOA, RED BEANS AND VEGETABLES Buddha bowl with quinoa, red beans and vegetables Along its refreshing green sauce, this buddha bowl will surprise you with its unique and nourishing flavors 4 5 min 5 min Prepared with: RED KIDNEY BEANS INGREDIENTS 2 c (500 ml) Arctic Gardens green beans 3 c (750 ml) baby spinach 1 can 14 oz (398 ml) Bonduelle red kidney beans 2 c (500 ml) cooked quinoa 1 c (250 ml) finely shredded red cabbage 2 tbsp (30 ml) fresh dill, chopped 1/2 c (125 ml) sprouts Green sauce: 1 avocado 3 tbsp (45 ml) mayonnaise or vegannaise 1 tbsp (15 ml) lemon or lime juice 1 c (250 ml) baby spinach 2 green onions, cut into pieces Salt and freshly ground pepper PREPARATION In the blender, process all the sauce ingredients with 1/3 c (80 ml) cold water to obtain a smooth mixture. Set aside. In a saucepan, bring salted water to a boil and cook the green beans for 5 minutes. Drain. Cool quickly in bowl of cold water and drain again. In 4 bowls, divide the spinach, then garnish with green beans, red kidney beans, quinoa and red cabbage placing them side-by-side. Garnish with dill and sprouts and enjoy with the green sauce. Nutritional value (per serving): Calories: 388 Proteins: 14 g Lipids: 18 g Glucides: 47 g Fibers: 14 g Sodium: 105 mg You could also like Veggie garlic parmesan meatballs 4 15 min 25 min Tex mex veggie rice bowl 4 10 min 30 min LEGAL NOTICE MEDIA CONTACT US FOODSERVICE JOBS LE GROUPE © BONDUELLE 2021, ALL RIGHTS RESERVED

PRODUCTS RECIPES BONDUELLE FR HOME RECIPES THAI CURRY, LIME AND CILANTRO HUMMUS 10 10 Thai curry, lime and cilantro hummus To share with friends and family, this quick recipe for hummus with refreshing taste will certainly be the highlight of the evening. 10 5 min 0 min Prepared with: CHICK PEAS INGREDIENTS 1 can 14 oz (398 ml) Bonduelle chick peas 3 tbsp (45 ml) olive oil 3 tbsp (45 ml) lime juice Sea salt 1 tsp (5 ml) lime zest 1 tbsp (15 ml) Thai red curry or yellow curry 2 tbsp (30 ml) freshly chopped cilantro PREPARATION Using a food processor, process the chickpeas by gradually adding olive oil, lime juice and 2 tbsp (30 ml) of water. Salt generously. Add half of the lime zest, curry and coriander. Using the food processor, process the flavours until the is preparation smooth. Pour into a serving bowl, add the rest of the toppings on top (zest, curry and cilantro) and a drizzle with olive oil. Serve with raw vegetables, crackers, in a sandwich or use as an side to meat or fish. Nutritional value (per serving): Calories: 87 Proteins: 2 g Lipids: 5 g Glucides: 10 g Fibers: 2 g Sodium: 135 mg You could also like Chickpea stew with Indian butter sauce 4 10 min 20 min Basmati rice with honey and curry chickpeas 4 10 min 25 min LEGAL NOTICE MEDIA CONTACT US FOODSERVICE JOBS LE GROUPE © BONDUELLE 2021, ALL RIGHTS RESERVED