Diversity-Bowl: This bowl is my first – let’s say – concept food 🙂 It was proudly created and dedicatet to the „World Microbiome Day 2020“. I’m still proud to be a part of the team to spread the word though I’m not a scientist – and to celebrate this incredible and powerful thing called microbiome.

This year 2020’s motto was „diversity“. And my vision: To put diversity into a bowl.

The „Diversity-Bowl“ is a tasty and fancy bowl full of good stuff for a healthy gut:

probiotic and prebiotic (microbiome-feeding) food combined with easy to digest and guthealth boosting (antiinflammatory, mucosa-feeding) food.

Ingredients are

  • prebiotic food like my „Golden potato Salad“ with turmeric (bonus: antiinflammatory!), grilled or fresh Chicorée and baked sunchokes (topinambur)
  • Powerfood like Avocado
  • fresh herbs like cilantro and parsley, seeds like Pumkin and hemp – and topped by a hint of hemp oil for extra omega-3-acids (bonus: antiinflammatory!).
  • a filling base of rice, quinoa or whatever you like – I prefer millet for extra minerals like magnesium and iron (perfect in combination with vitamine C coming with the lemonjuice of the Green Tahini Dressing). And if you like – sweet potato works with all ingredients!
  • Topped by a creamy, tasty dressing with tahini, fresh sqeezed lemon juice and herbs

Feel free – you can add whatever you like. And don’t forget: Eat the rainbow 🙂


Diversity-Bowl: This bowl is my first – let’s say – concept food… Rezepte Diversity Bowl [en] European Drucken
Personen: 2 Vorbereitungszeit: Kochzeit:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • >>> Golden Potato Salad
  • >>> Green Tahini Dressing
  • 1 cup of millet (or rice)
  • 4 tbsp. of lacto-fermented beet root
  • 4 tbsp. of lacto-fermented yoghurt
  • 1 Avocado (1/2 per person)
  • 1/2 Chicorée
  • 2 handful of Sunchokes (Topinambur)
  • 1 sweet potato (1/2 per person)
  • 8-10 tiny carrots with green
  • 1 handful of cilantro
  • 1 handful of parsley
  • 1 tbsp. of pumkinseeds
  • 1 tbsp. of hempseeds


Prepare the "Golden Potato Salad" (or just cooked, cooled potatoes with turmeric, lemon and hemp oil) and the "Green Tahini Dressing".

Cook millet as described on package and let it cool.

Preheat oven on 200 degrees.

Peel (and cut if necessary) Jerusalem Artichokes. Cut the sweet potato in half.  Wash and dry the carrots, cut greens. Put the 3 vegetables on an oven tray, sprinkle with olive oil. Bake about 10 minutes in the oven (under grill) -  Sweet Potatoes may need a bit longer until it's soft.

Put the leafs of the chicorée, wash, dry and cut them lengthwise. Wash, dry and chop the herbs (only leafs).

Take a wide bowl, arrange your different foods, veggies and herbs - topped by the yoghurt and "Green Tahini Dressing", the seeds and a hint of hemp oil. And ejoy!

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