Buddha Bowls are trending everywhere be it on Twitter or Instagram. They have taken the Melbourne food scene by a storm. For the longest, I was keen to recreate my own version of the Buddha Bowl in my kitchen, as they look super stunning and are extremely healthy.
For the uninitiated Buddha Bowls have no links to Buddhism or The Buddha at all. The Hipster community likened these big Bowls of goodness to the rotund Belly of The Buddha and hence they came about to be named the Buddha Bowls.
Buddha Bowls are usually made up of roasted or steamed vegetables and generally a vegetarian form of protein such as lentils or tofu or sometimes both. This can be topped with greens or sprouts or nuts and usually a spicy sauce. Variations of the Buddha Bowls sometimes could include meat and fish as well.
Last Monday was a hectic day filled with loads of laundry that needed to be attended to followed by catering to my little one’s needs. So usually Monday evenings are pretty ‘Meh’ in my world. (#Mumslife #runningbehindatoddlerallday)
Irrespective of having a fridge full of vegetables and proteins, a pantry full of grains, flours, lentils, I couldn’t figure what to cook. I wanted to cook a meal that would be filling yet easy to prepare and easier to digest but with a flavour burst to appease my taste buds. Suddenly I remembered the Buddha Bowl I had seen posted by an eatery in North cote on its Instagram page. ( Still trying to recollect the instagram handle #birdbrain #norecall)
Instantly I knew I would be creating my version of the Buddha Bowl with lots of vegetables and a spicy sauce to go with it.
So here is Mumbai 2 Melbourne’s recipe for Spicy Siracha Buddha Bowls.
What Ingredients needed do you need ! (Serves 2 to 3 Adults)
♦ Cooked Rice – 2 cups ( Use Brown/ Basmati/ white or black rice)
♦ Green Beans – 50 gms
♦ Carrot – 1 in no
♦ Purple Cabbage – 50 gms (You can use regular cabbage or Chinese Cabbage instead)
♦ Baby Buk Choy greens – 1 bunch (Any other Asian Greens will do)
♦ Baby Buk Choy bulbs – 1 bunch
♦ Cauliflower – 100 gms
♦ Tofu – 50 gms
♦ Black beans – 1 can ( 200 gms)
♦ Greek yoghurt – 3 tablespoons
♦ Siracha Sauce – 1.5 tablespoons (Any other Hot sauce of your choice and adjust the quantity to taste)
♦ Kecap Manis ( or Regular Soy sauce) – 1 tablespoon
♦ Sesame oil – 2 tablespoon
♦ Unsalted Roasted cashew nuts – a handful
♦ Red chilli powder- 1 teaspoon
♦ Garlic powder – 2 teaspoons
♦ Salt to taste
Lets start to Prepare the Buddha Bowls
Chop the cauliflower into chunky florets and string the beans if needed. Next add them to a pot of salted boiling water and blanch them for a couple of minutes. They should not be mushy and must retain a bite. Keep them aside.
Next blanch the carrot and slice it and then halve the slices. Now chop the bulbs of the Baby Buk Choy and keep the greens intact. Slice the purple cabbage and wash and drain it thoroughly. Cube the tofu into bite size pieces and drain the can of black beans wash and keep aside.
To make the Spicy Siracha Sauce just take yoghurt in the bowl and add the siracha sauce to it and mix it well. And we are ready with Spicy Siracha Sauce. ( # Easypeesy)
Now let’s prepare the vegetables. Take a wok add a few drops of sesame oil as needed let it heat and then add the blanched beans, toss them with a pinch of garlic powder and salt and a few drops of kecap manis. Toss for a minute and keep aside.
Next add the cabbage and let it toast for 30 seconds and then add a pinch of garlic powder and kecap manis. Mix well and keep aside.
Repeat the same method to cook the baby Buk Choy bulbs and greens. Adjust the oil and kecap manis needed as per taste.
Now add a few drops of sesame oil in the same wok add the cauliflower and toss well and add half the spicy siracha yoghurt sauce to it. Toss and mix well for a minute. Keep this mixture aside in a bowl and ensure you save the cooking liquids as well.
Lastly add the tofu to the same wok and add the remaining sauce to it. Toss till heated through and keep aside.
Lets Assemble those Buddha Bowls now !!
You will need a big Soup Bowl or a wide bottomed bowl to fit all the ingredients evenly.
Start by adding a layer of warm cooked rice at the bottom of the bowl. You could use any variety of rice here, I have used long grain Basmati Rice here which is a low GI and great for your digestion.
Next add equal quantities of each vegetable alongside each other with the steamed carrots in the centre along with a generous serving of tofu and cauliflower with the Spicy Siracha Sauce . Lastly add some toasted nuts such as walnuts or cashew nuts or sesame seeds for the right amount of crunch.
The Spicy Siracha Buddha Bowls should be served hot and should be enjoyed with a cup of jasmine or green tea to go with it.
They are a complete meal in itself with vegetables, proteins, complex carbohydrates, and good fats. I hope you enjoy cooking and eating Mumbai 2 Melbourne’s Spicy Siracha Buddha Bowls as much as I enjoyed bringing them to you.
Eat well exercise and stay healthy. Until next time Bon Apetit.