Light Bites
International
InternationalVeggie Buddha Bowl
A colourful plant-based grain bowl at three levels, from a quick rice-and-tinned-chickpea bowl to roasted heritage veg with black rice and a miso-tahini dressing. The tiers upgrade the grains, the toppings and the dressing.
Vegan
Vegetarian
Dairy-free
Nut-free
Ultimate version
Black rice, roasted heritage veg and marinated tofu with a miso-tahini-ginger dressing.
Per serving£5.75
Total cost£11.50
Time1 hr
Ingredients for 2
- Base
- 150 g black rice
- Tofu
- 200 g firm tofu , cubed
- 2 tbsp tamari
- 1 tbsp maple syrup
- Roast
- 200 g heritage carrots , halved
- 150 g tenderstem broccoli
- Toppings
- 1 avocado , fanned
- 50 g edamame beans , podded
- Dressing
- 2 tbsp white miso paste
- 2 tbsp tahini
- 1 tsp fresh ginger , grated
- sea salt , to taste
Method
- Cook the black rice until tender and nutty, around 30 minutes, then leave to steam.
- Marinate the tofu in tamari and maple, then roast or pan-fry until caramelised and golden.
- Roast the heritage carrots and tenderstem at 200C for 20 minutes until tender and charred.
- Whisk the miso, tahini, ginger and a little water into a smooth, glossy dressing.
- Prepare the avocado and blanch the edamame.
- Arrange the black rice in bowls and compose the tofu, roasted veg, avocado and edamame in sections.
- Spoon over the miso-tahini dressing and finish with sea salt.
Equipment
- saucepan
- roasting tin
- frying pan
The three ways, side by side
Budget
White rice, tinned chickpeas and raw veg with a lemon-oil drizzle.
Better
Roasted spiced chickpeas and brown rice with avocado and a tahini-lemon dressing.
Ultimate
Black rice, roasted heritage veg and marinated tofu with a miso-tahini-ginger dressing.
