Mar 6, 2013

buddha bowl


when you're a foodie like me, you've probably seen or heard about 'buddha bowl'? it's everywhere. and still i'm not sure people agree on a specific meaning for it... thanks to a little research (i do like a good bit of that when it's about food) i came up with the following: a buddha bowl is, as you'd expect, just a bowl of idly thrown-together goodness. or as a fellow food blogger put it (more nicely than me): "various flavorful veggies (and occasionally meats) packed into a bowl over grains or rice and normally accompanied with a sauce of some sort". your favorite vegs, some leftover cooked grains, your go-to spice - and you're done! the plus side of a buddha bowl is, it's actually an excuse for a proper recipe, ahem. and a post-title as well. i'm totally planning to rolling the buddha bowl concept out, so expect to see more of it around here (the sequels will be named 'the buddha bowl sequels - episode I, II, III..." and so forth - you get the picture...). 

ah yes, this one here was made with my favorite vegs: cauliflower and broccoli. plus chickpeas. and some shiitake mushrooms for good measure, and a few dollops of spiced yogurt. simple, healthy, delicious, fun concept... i could eat that every day (and not just in front of the telly... in fact, i might even dare to offer this to my friends and guests, come the next occasion). 

buddha bowl I

ingredients:
1 broccoli, cut into florets
1 cauliflower, cut into florets
1 can chickpeas, drained, picked over and patted dry with kitchen towel
1 cup shiitake mushrooms, cleaned and halved
1 cup yoghurt
1 tsp. indian curry paste or curry powder (whatever's at hand)
1 tsp. tahini
2 drops harissa
2 tbsp. olive oil
maldon sea salt

directions:
preheat the oven to 220 degrees c / 380 degrees f, and line a baking sheet with parchment paper (yes, all good things start with those two steps). spread the broccoli, cauliflower and chickpeas onto the sheet. drizzle with olive oil and sprinkle with maldon sea salt, quite liberally. roast for 25 minutes. in the meantime, whip up the yogurt sauce with the curry paste, tahini and harissa (i know it's a fun mix, but it's still worth giving a try). i find you don't need a lot of salt for the yogurt, but season according to your taste. let the vegs cool a bit before ladling into a bowl. add a few dollops of yogurt. serve warm (i.e., in this case, eat alone, in front of telly, and think you're sooo lucky to have this bowl-ful of goodness... in fact, you might almost get a bit sentimental and religious... or you could call it esoteric, ahem. but let's not push it too far... a good bowlful of good food is enough to make me happy, i don't need buddha - just now. thank you anyway...). 

8 comments:

  1. Wonderful blog! Lovely pictures! Found you at BYW...regards Stephanie

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    1. dear stephanie
      thank you! BYW... we'll have to keep in touch, then! i have a hard time finding the time to connect with fellow bloggers... there aren't enough hours to the day, right? :(
      xo keep in touch
      scarlett

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  2. Replies
    1. hi susan!
      harissa... it's a middle eastern chili sauce. uhm, you could also use sriracha? if you know that one. or any other chili sauce. or chili flakes, even.
      xo

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  3. So, excellent recipe. I made a mistake and bought yogurt with honey (oops) but it ended up being delicious...nice sweet and savory combination :)

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  4. do you roast the mushrooms with the other veggies or separate?

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    1. dear maeghen
      oops, sorry, i must have missed the mushrooms in the recipe. i roasted them together with the other vegs (same roasting time in the oven) - however in a separate dish (oven-proof, i used a small gratin pan). don't ask me why, though, i think they would turn out just as good all on top of each other.
      xo
      scarlett

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thank you for reading fork and flower. always remember to eat dessert first. because life is short. we gotta embrace each day. xo scarlett