Mango bowl with creamy parsnip and spirulina puree
This vibrant bowl combines fruity mango with a spicy, velvety purée of parsnip, cashews, and spirulina – a feast for the eyes and the palate. The blend of sweet, nutty, and earthy flavors makes this dish a truly special treat, perfect for a light, nutritious lunch.
Mango bowl with creamy parsnip and spirulina puree
Fruity meets creamy: Mango bowl with parsnip and spirulina puree – vegan, healthy and full of flavor!
🕒 Preparation time: approx. 30 minutes
Ingredients for approximately 2 servings:
- 200g whole grain rice
- 100g frozen peas
- 1 ripe mango
- a little olive oil
- 350 g parsnip
- 150 g cashew nuts (unsalted)
- 1 fresh turmeric root
- 1 tsp orange peel powder
- 1 tsp spirulina powder
- ¼ tsp salt
- Pepper to taste
preparation
- Cook the brown rice according to the package instructions. Thaw the frozen peas in hot water, drain, and mix with the rice.
- Peel the mango. Cut half into strips and fry in a little olive oil until golden brown. Set aside.
- Roughly dice the other half of the mango. Blend it in a food processor with the peeled and finely chopped parsnip, cashew nuts, peeled turmeric root, orange peel powder, spirulina, salt, and pepper until smooth and creamy. Add a little water if needed.
- Place the rice and pea base in bowls, spread the creamy puree on top, and top with the fried mango strips.
💚Tip:
For extra freshness, you can drizzle the bowl with a little lime juice and garnish with fresh herbs such as coriander or mint. If you like it a bit spicier, add a pinch of chili to the parsnip puree.
