ITALIAN CHICKEN BOWL Chicken breast with quinoa, avocado, dried tomatoes, baby spinach, beetroot mix, radishes & chili dressing: olive oil, honey, salt, pepper and lemon.
CHICKEN POKÉ BOWL Poached and diced chicken breast fillet (in peanut sauce) served with red rice, marinated and blanched carrots (in salt and oil, spaghetti style), chickpeas, blanched edamame, goma wakame, cooked red cabbage, corn, and half a slice of watermelon radish. Topped with sesame and chives.
CRUNCHY CHICKEN BOWL Tori Katsu chicken with red rice, red bell pepper, red onion, baby spinach, blanched edamame, corn, red cabbage, beetroot & mushroom. Toppings: watermelon radish, chili pepper, blueberry, peanut & sunflower seeds. Garnish: chives.
BUDDHA BOWL BY SORAYA Red rice with salad in Wafu/lemon dressing, baby spinach, pre-cooked cauliflower fried in curry paste and coconut milk, cooked pumpkin with coriander powder and coconut flakes, avocado slices, shelled edamame in sesame oil, fried tempeh marinated in peanut, Wafu, lemon, salt, and ginger sauce overnight. Pomegranate topping and homemade beetroot hummus (made with chickpeas, beetroot, lemon, garlic, salt, cumin).
TOFU PEANUT BOWL Tofu in peanut sauce with tamarind, on glass noodles & salad mix: baby spinach & kidney beans. Topping: peanut - beetroot - chives.
PEANUT TEMPEH BUDDHA BOWL Quinoa with salad in Wafu/lemon dressing, diced watermelon, blanched sugar snap peas, shelled and blanched edamame, sliced tempeh marinated in Wafu, peanut and lemon marinade, diced mango, Goma Ae, crunchy corn, watermelon radish, chickpeas and figs. Pomegranate topping + beetroot hummus + mango hummus (without tahini).
MIXED CABBAGE BUDDHA BOWL Red rice with red beet quinoa (uncooked), broccoli & cauliflower sautéed in curry paste, baby spinach with wafu/lemon dressing, salad in wafu/lemon dressing, boiled Brussels sprouts, dates, pomegranate & apple topping + watermelon radish.
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