15-minutes recipe: A colorful buddha bowl to accompany Shoti Maa infusions

The buddha bowl of vitality makes tired bodies glow. Symbol of the veggie landscape, it contains proteins, essential nutrients, and fibers. Beyond its charming aesthetic side, the buddha bowl attracts us with its wide range of benefits.


This Ayurvedic recipe brings various textures and marked flavors. The icing on the cake: the invigorating Shoti Maa infusions join this meal with their unique powers. A duo with a strong character who knows how to re-invite peace to the hollows of the tables.

For 4 people
Preparation: 15 mins


  • 1/4 red cabbage
  • 1 yellow beet
  • 1 Chioggia
  • 1 purple radish
  • 2 grated carrots
  • 1 bag of mesclun
  • 200g roasted chickpeas
  • 4 teaspoons of capers

For the dressing:

  • 4 teaspoons of olive oil
  • 2 teaspoons of lemon juice
  • 1/2 tablespoon of mustard
  • Salt and pepper

1. Grate the red cabbage into thin strips. Set aside.

2. Peel and cut the beets and the radish into thin strips using a paring knife or a mandolin.

3. In a large bowl, place the mesclun as a base, then on top, cover the slices of beets and radishes, alternating colors. Add the grated carrots, red cabbage, the grilled chickpeas, and finish with the capers.

4. Combine the lemon vinaigrette ingredients. Dress the salad with this light vinaigrette. A healthy recipe that goes hand in hand with the benevolent Shoti Maa infusions!

Author of the recipe: Marie-Laure Tombini

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