Distinguished Vegetarian Cuisine With Flavours From Around the World.
I have been totally blown away by the variety of Buddha bowls, however there was just one thing that I missed …..yes, a bit of Chilly and Spice. In my bowl I have a low carb option which is the cauliflower rice that I strategically paired with sweetcorn, adding texture along with flavor. For that delicate spice element, I have curried soya chunks and spinach. For a fresh crunch I included some red cabbage along with lettuce. Now bringing this whole dish together is the peanut and mint sauce. Recipe as follow:
Preparation time:15 minutes Cooking Time:20-30 minutes Serves: 4
Cauli & Sweetcorn Rice
1 T oil
1 medium to large cauliflower
2 medium sweetcorn cut of the cob
Salt to season.
Remove leaves and stalks from the cauliflower – add to the food processor and use the pulse action, blitz to rice like texture and size. Add to a bowel of boiling water and a tsp salt for 5 or more minutes. Rinse, strain and keep aside.
Heat the oil in a pan, toss in the corn, sauté for a minute, add the cauli-rice and stir-fry for 3-5 minutes remove and keep side.
Soya Chunks & Spinach
¾ cup soya chunks soaked in boiling water (once softened, remove water & keep aside)
A glug of olive oil
1 star anise
1 cinnamon stick
¼ t mustard seeds
¼ t cumin seeds
Pinch fenugreek seeds
1 sprig curry leaves
½ medium onion finely chopped
2 t finely chopped garlic
1 T coriander powder
2 t cumin powder
1 t turmeric powder
1-2 T Cayenne pepper (adjust according to heat tolerance)
1 medium tomato, pureed
1 t salt
3 cups roughly chopped spinach leaves
Heat the oil in a small pot. Toss in the star anise, cinnamon stick, mustard seeds, cumin seeds, fenugreek seeds and curry leaves. Once the seeds pop and leaves splatter. Add the onion – cook for a minute. Throw in the soya chunks and garlic. Give it a good stir. Add the coriander powder, cumin powder, turmeric powder and cayenne pepper. Give it another good stir – cook for 3-5 minutes. Pour in the tomatoes, let it cook through, stirring occasionally – 5-8 minutes (add a ¼ cup water for ease of cooking a nice thick gravy) Lastly fold in the spinach and cook for 5-8 minutes. Turn of the heat and keep aside
Hot tips 😊 soya chunks maybe replaces with tofu, seitan or any veg protein of your choice.
Peanut & Mint Sauce
1 cup (200ml) peanuts roasted and peeled
Handful fresh mint leaves
1/3 cup fresh coriander leaves
1 very small green chilli
1 t finely chopped ginger
¾ cup of cold water
Salt to season
A Squeeze of lemon juice
Add all the ingredients to a spice grinder accept salt and lemon juice. Grind to a smooth paste. Season with salt and lemon juice
1 small red cabbage finely sliced, blanched in boiling to 30 seconds
Lettuce leaves of your choice.
This is how you assemble this Vegalicious Buddha Bowl
In a big bowl spoon in some cauli & corn rice
Add a spoonful of soya chunks & spinach
Add some lettuce and red cabbage
Finely spoon over a generous amount of peanut and mint sauce.