Indian Buddha Bowl
Serves 4 // Preparation Time: 10 minutes // Cook Time: 20 minutes
Ingredients:
2 Tsp. Curry Powder
25ml Olive Oil
1 Yellow Pepper, diced
400g Mixed Grains / Wild Rice
200g Chickpeas
60g Tomatoes
Fresh Coriander (Handful, 8g), chopped
125g Carrot, grated
40g Spinach
100g Mango Chutney
Method:
Mix the curry powder with the oil, then toss in a bowl with the diced pepper and chickpeas. Roast in the oven for 20 minutes (shaking regularly) at 180°C until coloured. Remove and cool.
Cook mixed grains (or wild rice) according to package instructions.
Remove the seeds and dice the tomato. Mix through half of the coriander with the tomatoes.
To serve as Buddha Bowl, spoon the cooked mixed grains into the centre of the bowl, place the chickpea mix at the top of the bowl (at the 12 o’clock mark), then going clockwise place the grated carrot, then spinach, and finally, the tomato. Leave a gap so the grains are visible and sprinkle with coriander leaves.
Top with a spoon of mango chutney.
