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Home Dish Budha bowl

Budha bowl

Name: How to cook Budha bowl - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 person
Cuisine: Us

Introduce

Chef :

Katatonickat

Budha bowl

I am not a vegetarian so we added chicken (cooked in garlic, pepper flakes, salt and pepper) and some roasted vegetables from before. But I thinks it is pretty good if you just did the recipe as set out below for one person. I wanted this to last so I added different things to get me thru the week. Found the recipe online.

Ingredient

Food ration :

1 person

4 cups

peeled and cubed sweet potato about 2 med potatoes

1 can

chickpeas drained and rinsed

1 tbsp

soy sauce or tamari

1 tablespoons

maple syrup

1-2 tbsp

sriracha depending on spice preference

2 tsp

minced garlic (I used more than that like 3 cloves)

1/2 tsp

red pepper flakes

2 TBSP

oil (I used virgin olive oil but avocado works as well)

1 cup

uncooked grain of choice (We had barley on hand so we made a barley pilaf) they suggest quinoa, rice or millet!

1 head

broccoli chopped

1 1/2 cup

shelled edamame (look in the freezer section and you can find shelled ones)

avocado

1/2 batch

peanut sauce* (recipe below if you do not wish to buy a store brand)

1/2 cup

chopped peanuts

1/2 cup

chopped cilantro

3/4 cup

peanut butter made with just peanuts + salt. (I used a dark roasted)

3 tablespoons

low sodium soy sauce or tamari

1 tablespoon

toasted sesame oil

2 tablespoons

rice vinegar

1/2 cup

warm water to thin sauce or more if desired

1/2 teaspoon

ground ginger

small cloves garlic finely minced

1 tablespoon

lime juice

1/4-1/2 teaspoon

red pepper flakes (as desired)

Cooking instructions

* Step 1

Preheat the oven to 400 degrees Fahrenheit.

* Step 2

Add the cubed sweet potato and rinsed chickpeas in a bowl and toss with all spices/seasonings until well combined.

* Step 3

Add to a baking sheet lined with parchment paper and bake for 30-35 minutes or until the sweet potato can be easily pierced with a fork. Don’t forget to give it a little toss half way through.

* Step 4

Cook your grain of choice according to package instructions. We did a barley pilaf which I will add to cookpad.

* Step 5

Meanwhile, add the edamame and broccoli to a pot with 1 inch of water and steam for 5-7 minutes or until the broccoli is just barely fork tender. Drain off the excess water. (I steamed them in my microwave and used a pampered chef steamer I have)

* Step 6

When the potatoes/chickpeas are done, assemble the bowls with a base of your grain of choice, then add the steamed veggies, sweet potato/chickpeas, avocado and top with a generous serving of peanut sauce, chopped cilantro and crushed peanuts.

* Step 7

Peanut Sauce - Finely mince the garlic (use a garlic press so you don't have any large chunks) and add to a large mixing bowl. Add all ingredients aside from the water and whisk together until smooth.

* Step 8

The recipe calls for 1/4-1/2 cup of water and I end up using closer to 1/2 cup for this recipe. You can easily use almond butter in place of peanut butter.

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