A colourful Buddha bowl with intense-flavoured olive oil

Huile d'olive de Provence PDO Olives de Nîmes PDO
Intense flavour
Buddha bowl coloré à l'huile d'olive goût intense
A PDO
Preparation
20 min
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Main course Vegetarian

Ingredients

A PDO
For 4 personnes
  • 200 g of pasta (e.g. spaghetti)
  • 1 avocado
  • 2 carrots
  • ½ bunch of radishes
  • ¼ of a red cabbage
  • 1 handful of green Nîmes olives PDO
  • 1 handful of green salad leaves
  • 1 red onion
  • 1 tbsp pesto
  • 1 lime
  • 2 tablespoons of full-flavoured olive oil
  • Salt and pepper

Tip

We recommend a full-flavoured French olive oil for its vegetal, herbaceous notes, which will pair well with the vegetables in this Buddha bowl – that is, a cold vegetarian meal consisting of small portions of various foods. Staying with the ‘bowl’ theme, but this time with meat, you might be interested in our recipe for a duck breast power bowl!

Instructions

  • First of all, start by cooking the pasta (in this case, spaghetti) as per the instructions on the packet. Once cooked, drain and rinse the pasta under cold water, then set aside.
  • Wash all the vegetables, then peel and grate the carrots using a coarse grater. Slice the radishes into rounds. Finely shred the red cabbage.
  • Peel and slice the red onion into half-rings.
  • Mix together the lime juice, the full-flavoured olive oil, salt and pepper.
  • Peel and slice the avocado just before serving.
  • To finish preparing this Buddha bowl, arrange the ingredients in deep plates, pour the lemon juice and olive oil mixture over the top of the Buddha bowl and serve cold.

Tip

We recommend a full-flavoured French olive oil for its vegetal, herbaceous notes, which will pair well with the vegetables in this Buddha bowl – that is, a cold vegetarian meal consisting of small portions of various foods. Staying with the ‘bowl’ theme, but this time with meat, you might be interested in our recipe for a duck breast power bowl!
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

Choose PDO olives de Nîmes for their crunch, their generous size and their buttery, nutty flavours.
Other green olives from PDO may also be suitable: Lucques du Languedoc PDO or olives cassées de la Vallée des Baux-de-Provence PDO. 

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