A Fishy Wiki

Stuff and things

User Tools

Site Tools


recipe:main:sriracha-buddha-bowl

Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revision Previous revision
recipe:main:sriracha-buddha-bowl [2018-03-03 17:00]
Tom
— (current)
Line 1: Line 1:
-====== Sriracha Buddha Bowl ====== 
-===== Author: Barry Lewis, Prep: 10 min, Cook: 20 min ===== 
- 
-{{url>​https://​www.youtube-nocookie.com/​embed/​hqH24vP3MTA}} 
-//Video backup stored at Media/​Recipes/​barry//​ 
- 
-* 1 red pepper, sliced and de-seeded 
-* 1 yellow pepper, sliced and de-seeded 
-* 1 onion, diced 
-* Handful of kale1tbsp balsamic vinegar 
-* Salt and pepper to season 
-**** 
-* 120g jasmine rice 
-* 120ml water 
-* 120ml low fat coconut milk 
-* 1tsp maple syrup 
-* 1tsp salt 
-**** 
-* 1 tin chickpeas, drained 
-* 2tbsp curry paste 
-* Salt and pepper 
-* 1tbsp olive oil 
-**** 
-* Sriracha sauce and sesame seeds to finish 
- 
- 
-Buddha bowls, I’ve had a few requests for these! So what is a Buddha bowl? Well it is healthy first up and is apparently called a Buddha bowl because you serve it in a round bowl and that represents the Buddha belly?! I don’t know how accurate that is, but either way this was surprisingly amazing plus you can tweak it to your liking. 
-So a Buddha bowl aka a macro bowl or protein bowl must consist of at least 1 portion of vegetables, 1 bean, 1 grain such as brown rice or quinoa plus a healthy topping, something like a hummus. I opted for a coconut milk inspired rice, with curried chickpeas, charred balsamic vegetables topped in sriracha and sesame seeds – super good! Play around with the theory and see how you get on! 
- 
-First up make the rice, pour the low fat coconut milk, water, maple syrup and salt into a pan and stir together, add the rice and bring to a simmer. Once it’s simmering place a lid on and leave it to cook away for 18-20 mins before fluffing up. 
-Meanwhile char the vegetables in a frying pan, add a little oil to a frying pan and warm over a medium heat, add in the peppers, onion and kale, season and mix through. Plonk on a lid which will help to soften the vegetables (particularly the kale) and cook for ten minutes. At the five minute stage take off the lid and give it a little stir. Just before removing the charred vegetables from the pan add a splash of balsamic vinegar and mix through for a minute for a little zing. 
-Also to one side get one more pan and add in the drained chickpeas, curry paste a drop of oil, then season with salt and pepper. Mix well to coat the chickpeas then heat the pan and cook them for about 8 minutes to char the outside edges. 
-Serve it up in a bowl divided into three sections, one with the rice, one with the vegetables, then the chickpeas. Add a swirl of sriracha sauce on top of it then sprinkle with sesame seeds. This truly blowed my mind, I hope you love it!