I have been totally blown away by the variety of Buddha bowls, however there was just one thing that I missed, yes, a bit of Chilly and Spice. In my bowl I have a low carb option which is the cauliflower rice that I strategically paired with sweetcorn, adding texture along with flavor.  For that delicate spice element, I have curried soya chunks and spinach, and for a fresh crunch I included some red cabbage along with lettuce.  Now bringing this whole dish together is the peanut and mint sauce.   Recipe as follow:

The Vegalicious Buddha Bowl by videhi

Preparation time: 15 minutes     Cooking Time:20-30 minutes     Serves: 4

Cauli & Sweetcorn Rice

  • 1 T oil
  • 1 medium to large cauliflower
  • 2 medium sweetcorn cut of the cob
  • Salt to season.
  • Remove leaves and stalks from the cauliflower – add to the food processor and use the pulse action, blitz to rice like texture and size.  Add to a bowel of boiling water and a tsp salt for 5 or more minutes. Rinse, strain and keep aside.
  • Heat the oil in a pan, toss in the corn, sauté for a minute, add the cauli-rice and stir-fry for 3-5 minutes remove and keep side.

Soya Chunks & Spinach

  • ¾ cup soya chunks soaked in boiling water (once softened, remove water & keep aside)
  • A glug of olive oil
  • 1 star anise
  • 1 cinnamon stick
  • ¼ t mustard seeds
  • ¼ t cumin seeds
  • Pinch fenugreek seeds
  • 1 sprig curry leaves
  • ½ medium onion finely chopped
  • 2 t finely chopped garlic
  • 1 T coriander powder
  • 2 t cumin powder
  • 1 t turmeric powder
  • 1-2 T Cayenne pepper (adjust according to heat tolerance)
  • 1 medium tomato, pureed
  • 1 t salt
  • 3 cups roughly chopped spinach leaves

Let’s cook?

  • Heat the oil in a small pot.  Toss in the star anise, cinnamon stick, mustard seeds, cumin seeds, fenugreek seeds and curry leaves.  Once the seeds pop and leaves splatter.  Add the onion –  cook for a minute.  Throw in the soya chunks and garlic.  Give it a good stir.  Add the coriander powder, cumin powder, turmeric powder and cayenne pepper.  Give it another good stir – cook for 3-5 minutes. Pour in the tomatoes, let it cook through, stirring occasionally – 5-8 minutes (add a ¼ cup water for ease of cooking a nice thick gravy)  Lastly fold in the spinach and cook for 5-8 minutes.   Turn of the heat and keep aside
  • Hot tips ?  soya chunks maybe replaces with tofu, seitan or any veg protein of your choice.

Peanut & Mint Sauce

  • 1 cup (200ml) peanuts roasted and peeled
  • Handful fresh mint leaves
  • 1/3 cup fresh coriander leaves
  • 1 very small green chilli
  • 1 t finely chopped ginger
  • ¾ cup of cold water
  • Salt to season
  • A Squeeze of lemon juice
  • Add all the ingredients to a spice grinder accept salt and lemon juice. Grind to a smooth paste.  Season with salt and lemon juice
  • 1 small red cabbage finely sliced, blanched in boiling to 30 seconds
  • Lettuce leaves of your choice.

This is how you assemble this Vegalicious Buddha Bowl

  • In a big bowl spoon in some cauli & corn rice
  • Add a spoonful of soya chunks & spinach
  • Add some lettuce and red cabbage
  • Finely spoon over a generous amount of peanut and mint sauce.