I think I could eat a Buddha Bowl every night of the week. Endless variations on a simple theme: one third grains, one third veggies and one third protein. Then top it off with a delicious sauce.
Serves 4
Ingredients:
Carbs/ Grains
- Brown rice – 1 cup
- Quinoa – 1 cup
Veggies and protein
- Medium broccoli – half
- Medium cauliflower – half
- Medium carrots – 2
- Red capsicum – 1
- Chickpeas – 1 tin (approx 230g)
- Cumin – 2 teaspoons
- Coriander – 1 teaspoon
- Smoked paprika – 1 teaspoon
- Cayenne pepper – 1/2 teaspoon
- Tamari/ soy sauce – 1-2 tablespoons
- Garlic – 2 cloves
- Lime -1 squeezed
- Avocado – 1 chopped
Satay sauce
- Almond/ peanut butter – 1/2 cup
- Warm water – 1/2 cup
- Japanese rice vinegar – 1/4 cup
- Tamari (or soy) sauce – 2 teaspoons
- Sesame oil – 2 teaspoons
- Honey – 1 teaspoon
- Lime juice – 2 teaspoons
Instructions:
- Rinse the rice and quinoa and place in a saucepan
- Cover with water and bring to the boil
- Once boiling, reduce the heat to minimal, place a lid on the saucepan, allow to cook for approximately 20 minutes. Turn off the heat and allow the grains to absorb for another 10 minutes or so.
- Meanwhile, roughly chop up the brocolli, cauliflower, carrots and capsicum and place in a baking dish
- Add the drained chickpeas, spices and tamari to the veggies and mix together well
- Place in the oven (at 180°C) and cook for 20 minutes
- Meanwhile, make the satay sauce…
- Mix together the nut butter and warm water until it has a smooth consistency
- Then add the tamari, sesame oil, rice vinegar, honey and lime juice and mix together
- After 20 minutes in the oven remove the veggies, add the garlic and mix together
- Bake for another 10-15 minutes
- Remove the veggies and make your Buddha Bowl…
- Place the rice and quinoa mix at the bottom of the bowl and cover with plenty of the baked veggies
- Top with a few table spoons of the satay sauce and some chopped avocado
- Finally add a few teaspoons of lime juice