My Favourite Buddha Bowl Recipe
I initially thought that this self isolation would call for constant experimenting with fancy dishes. Ten days in, I realise I actually rather tend to go back to the basics - and the basics are to be read as my grandma´s bean soup or learning how to finally do something as simple as poached eggs- . And so, for this #homemadeMonday I decided to show you my favourite buddha bowl. With temperatures warming up and a slight hope that we´ll eventually be able to spend time at the beach again, I thought a simple buddha bowl recipe would come in handy. So here goes.
(serves one or two less hungry people)
200 g of cauliflower
200 g canned chickpeas
5 cherry tomatoes
half a mango
a tsp of harissa paste
four tbsp of olive oil
a tsp of sea salt
1/2 tsp of black pepper
1. Blend your cauliflower until it gets a grainy texture, adding a teaspoon of salt, half a teaspoon of black pepper and two tablespoons of olive oil.
2. In the meantime, boil an egg for 7 minutes.
3. In a pan, add two tablespoons of olive oil and fry your canned chickpeas for two minutes before adding a teaspoon of harissa paste. Afterwards, fry for two more minutes.
4. Chop the cherry tomatoes, cucumber and mango into bite sized chunks. Note: I didn´t take any pictures here because I wanted to highlight that you can really add whatever veggies or fruits you prefer!
5. In a bowl, put the cauliflower rice in the middle and the rest of the ingredients (chickpeas, cherry tomatoes, cucumber and mango) all around it.
6. Optionally season it with whatever you like (chia seeds, parsley, salt and pepper or simple olive oil).