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Buddha Bowl

Thu, 23 January 2025

Buddha Bowl

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.

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