I know, I’ve already told you I love Buddha bowls… but what can I say? There’s no end to the fun you can have with them, so here’s my latest rendition of the genre.
Adjust the quantities below to match the number of diners.
Ingredients:
Eggplant: slice 3/4 cm thick, and cook in a sandwich press until browned on the outside and tender inside; cut cooked slices into quarters
Mushrooms, sliced 3/4 cm thick, and cooked in a sandwich press until browned on the outside
Kale: de-stem, chop finely, then steam until tender and sprinkle with vinegar – I used strawberry vinegar
Broccoli: cut into florets and steam until just tender
Potatoes: scrub, cut into 1 cm dice, toss in aquafaba (cooking liquid from chick peas or other light-coloured legumes) mixed with herbs and spices – I used onion flakes, paprika and black pepper – then bake at 200°C for 30-40 minutes or until crunchy outside and tender inside
Cooked brown rice
Roasted chick peas
Cherry tomatoes
Avocado, thinly sliced
Tofu cashew mayonnaise
Method:
Place ingredients in the middle of the table and let each diner craft their own Buddha Bowl, topping with Tofu Cashew Mayonnaise.
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