Autumn Buddha Bowl

Rinse the millet thoroughly. Start cooking it with one and a half times the amount of water, seasoned with salt, ground cloves, and nutmeg. Once the water is absorbed, add a little more water if necessary and continue cooking until completely soft.

Slice the avocado. Use a peeler to cut the carrot into thin ribbons. Cut the cooked beetroot into strips. Slice the pear, then lightly sear it in a non-stick pan.

Season the chicken breast fillet with salt and pepper. Sear it in a pan until cooked through, then cut into slices.

Mix the Vegan crema with the spices (salt, pepper, garlic granules, ginger, and nutmeg). Now, assemble the bowl.

Place the mixed salad at the bottom of the plate. Arrange the seared pear, carrot ribbons, cooked and cooled millet, avocado, and beetroot on top. Place the sliced chicken breast on top. Spoon the dressing into the center. Sprinkle with sesame seeds as desired.