A Buddha bowl consists of all a complete balanced meal served together in a lovely way in a bowl. There is no guideline for making a Buddha bowl and this one is a fusion that has the balance of carbohydrates, protein, fibers, Fats, Vitamins and Minerals.

BUDDHA BOWL

Active ingredients

Millet mix
3/4 cup kodo millet
1 1/2 tablespoon olive oil
2 tsp garlic, finely chopped
1 little onion, carefully sliced
Salt to taste
Crushed black peppercorn to taste
Spicy chickpeas
1 cup boiled chickpeas
1 tsp smoked paprika
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garlic, carefully sliced
1 tbsp parsley, finely chopped
A juice of half lemon
Dressing
1 tablespoon olive oil
Juice of one lemon
2 tablespoons tahini
2 tbsps maple syrup
1tsp mustard paste
Salt to taste
Squashed black peppercorn to taste
100 grams tofu, cut into 1 inch cube
Toppings
Baby spinach leaves 10-15
Cucumber slices, as required
7-8 snow peas, blanched
Assorted cherry tomatoes, as required
Toasted black sesame seeds, for garnish

Approach

1. Heat oil in nonstick pan, add garlic, sauté on high heat for 1 minute. Include onion and sauté till translucent. Add kodo millet and sauté for1-2 minutes
2. Include 2 cups water and blend well. Include salt, crushed black peppercorns, and mix well. Cook till the mix concerns a boil. Cover and prepare for 4-5 minutes or till the majority of the wetness is soaked up. Minimize the heat to low and continue to prepare for 2-3 minutes. Switch the heat off and enable to rest for 5-10 minutes.
3. To make spicy chickpeas, blend together chickpeas, salt, crushed black peppercorn, smoked paprika, red chili powder, coriander powder, cumin powder, garlic, parsley, olive oil in a bowl. and squeeze the juice of half lemon and mix well till integrate, marinate for 4-5 minutes.
4. To make the dressing take olive oil in bowl, include juice of one lemon, tahini, maple syrup, mustard paste, salt and crushed black peppercorns and mix well include 1/4 cup water and mix till well combine.
5. Heat 1 tablespoon oil in nonstick pan add tofu, sprinkle some salt and cook on high heat for 1-2 minutes flip on opposite cook for 1-2 minutes, transfer in bowl.
6. In the same pan include the chickpeas mixture and sauté on high heat for 2-3 minutes. Take the pan off the heat.
7. To assemble the bowl, set up the 30-35 baby spinach leaves, add a portion of the cook millet, portion of the chickpeas mix, cucumber pieces, include part of a tofu, 15-20 snow peas, blanched, assorted cherry tomatoes as required, drizzle some dressing, and toasted black sesame seeds. And serve with the remaining dressing.

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