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Green+Aquamarine: Recipe: Buddha Bowls

Thursday, 18 September 2014

Recipe: Buddha Bowls

Recently, I bought Keep it Vegan by Aine Carlin as part of an ongoing attempt to reduce my reliance on meat (hey, the student budget don't allow for luxuries...) Lots of recipes caught my eye, but I most wanted to try the Buddha Bowls. I'd never heard of them before, but apparently they are something of a go to comfort meal for many vegans.

Photo by Aine Carlin via PeaSoup
The idea behind a Buddha Bowl is to cook wholesome vegetables, seasoned lightly, and mixed with grains such as rice, and then to eat the meal mindfully and appreciatively until you are satisfied. It's a nice concept, sounded tasty, so I thought that I'd give it a go.

There isn't any one set recipe for a Buddha Bowl -mix whatever vegetables cooked (or not!) in whatever form you prefer. Stuart and I stuck pretty closely to Aine's recipe though, when having lunch this week. We were really surprised just how good it was! Top marks.

Buddha Bowl - Ingredients

  • 1 sweet potato,
  • 1 onion,
  • 1 red pepper,
  • 2 garlic cloves, finely sliced
  • 2 tablespoons of soy sauce,
  • 2 tablespoons rice or white wine vinegar
  • 2 tablespoons sesame seed oil
  • 2cm cubed of ginger, finely chopped
  • 1 teaspoon of chilli powder
  • 100g kale, torn into little pieces
For the rice
  • 100g rice (I used basmati and wild rice, but brown is also good)
  • 1 lemon
  • 2 cardamon pods or a small stick of cinnamon
  • 3-4 cloves
  • 1 star anise
Prep: preheat the oven to 200'C / gas mark 6. Tear off two sheets of tin foil, measuring around 40x50 cm.

Roughly chop the sweet potato, onion and pepper. Place equal amounts of the sweet potato on each sheet and top with onion, pepper and garlic. Mix the soy sauce, vinegar, oil, ginger and chilli powder together and sprinkle over the vegetables. Top with the kale and wrap the vegetables into sealed parcels. The kale will come out slightly crunchy being cooked this way, which is delicious. Cook on a baking tray for one hour.

Meanwhile cooked the rice. Peal off thick strips of the lemon zest and add to the rice, along with the spices (I like to pop these in an empty tea bag for easy removal later). Cook the rice according to packet instructions, using around 250ml water. 

After cooking, remove the spices from the rice and tip into two bowls. Add a Buddha parcel to each (open carefully -hot!) and serve.



At 18 September 2014 at 09:28 , Blogger Michelle Louise Love said...

I have also just written a post about mindful eating, so funny that the first post I choose to read afterwards mentions the same thing! These sound really tasty, I love vegetables in any form anyway. I love your little bowls, they look so cute in your pics x



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