Buddha Bowl

Thu, 23 January 2025

Ingredients:

• 150 black basmati rice
• 350ml Water
• 1 cauliflower floret
• 1 can drained chicken pea
• 1tsp Oil
• 1 tbsp curry powder
• 1/2 Avocado (peeled and sliced)
• 1/2 Ripe Mango (diced)
• 1 sweet potato (peeled & diced)
• 50gm Melon (sliced)
• 2 tbsp Mixed Seed
• 1 Braised red cabbage

peanut jam:

• 1 tablespoon oil
• 2tbsp spiced paste
• 1/2 teaspoon salt
• 1 1/2 tablespoons sugar
• salt and sugar to taste
• Cup of Crushed Peanuts
• 200ml Coconut Milk

Method:

Peanut jam:

• Blend the Spice Paste ingredients into a smooth paste. Add some water if needed.Heat up the oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.
• Add in peanuts, Coconut Milk, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add sugar and salt sugar to taste. Dish out and set aside.

Buddha Bowl:

• Place the black jasmine rice and water in saucepan and bring to boil. Turn the heat down and leave it to cook with the lid on for 15-20 minutes.

•mix the curry powder with chickpea, sweet potato & cauliflower then put on roasting tray

•roast the cauliflower, sweet potato & chickpea in oven for 10 min

• Add all ingredients in a bowl ready to eat.

• Present all in a large bowl, drizzling the dressing over rice.