This is one of my favorite dishes. It’s crunchy and creamy and full of flavour. So, what is so peacefull about this buddah bowl? Well, other than the meditative mode that you will enter will enjoying the combination of flavours and textures, is that it is really a bowl of vegan leftovers. Yes, it is the whole last week of little bits and scraps leftover after every meal ever so gently layed into a bowl, drizzled with a delicious tangy homemade sesame dressing that pulls the whole thing together. Inner peace – another day not having to slave in the kitchen.
However, if you are all leftovers-out, or you find inner-peace in cooking (as I do), you can still put this delicious dish together in an uncomplicated amount of time.
So, make it for lunch or dinner, take it to work, or spread out all the ingredients buffet-style and let your family or guests put their bowl together as they wish. It’s flexible and kid-friendly.
Serves 4 / Prep Time 20 min / Total Time 1 hour
2 Cups Cooked Rice (recipe bellow)
1 Portion Crispy Chickpeas (recipe bellow)
2 Cups Micro Greens
1 large Carrot, julienned
1 Avocado, quartered, and sliced
16 Cherry Tomatoes, halved
1/2 Cup Mung bean Sprouts
4 leaves Chicory
1 Green Onion, whites only, sliced
1 Portion Sesame Dressing (recipe bellow)
1 Tablespoon Black Caraway Seeds
Divide up your ingredients among 4 wide bowls.
Start by layering the rice down the middle. Then, work your way clock-wise starting with the micro greens and ending with the sliced avocado – gently nestling in each small portion.
Nudge in a whole chicory leaf on top of the rice, and scoop in a few spoon fulls of crispy chickpeas.
Drizzle each bowl with a good amount of dressing, and garnish with some chopped green onions and black caraway seeds.
Leave out what you like. Add what you like. Enjoy.
Simple White Rice
Serves 4 / Prep Time 3 min / Total Time 15 min
1 Cup Long Grain Rice
1/4 teaspoon Salt
2 Cups Water
Place the dry, uncooked rice in a small pot and through in the salt. Give it a whirl with your hand to disperse the salt.
Pour in the water – do not mix – do not stir – just pour it in.
Cook over high heat. The rice will come to a boil and the water will start to reduce. Once the water is even with the level of rice and it gives the appearance of foamy soap bubbles emerging from large holes between the rice, reduce the heat to low.
Cover and continue cooking for 10 minutes.
To check for doneness, after the 10 minutes are done, pierce the surface of the rice with a spoon until it reaches the bottom of the pot. Pull it. If it is shiny and slightly wet, then cover it back up and cook for another 3 minutes. If it’s mat and dry and only slightly pasty, then it’s done.
Fluff the rice while hot with a spoon or fork to loosen the grains.
Serves 4 / Prep Time 5 min / Total Time 50 min
400 grams canned Chickpeas, drained, rinsed
3 Tablespoons Olive Oil
1 teaspoon Salt
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Cumin
1/2 teaspoon Pimenton de la Vera (Spanish Smoked Paprika)
Preheat oven to 250°C (480°F).
Layer a baking pan with parchment paper.
In a large mixing bowl combine all ingredients by hand. Make sure with get the spices all over each chickpea!
Spread the chickpeas out in a single layer on the baking pan. Bake on the top rack of the oven for 45 minutes, or until the chickpeas are nice and crispy, but not black.
Remove from oven and let cool to room temperature before enjoying.
Tangy Sesame Dressing
Serves 4 / Prep Time 5 min / Total Time 10 min
1/3 Cup Tahini
2 Tablespoons Soy Sauce
2 teaspoons sugar (or agave syrup)
2 teaspoons Rice Vinegar
Zest from 1/2 a Lime
Juice from 1 Lime
1 Knob of Ginger (the size of your thumb!), peeled, and grated
1 teaspoon Siracha (or Frank’s Red Hot)
1 pinch of Pepper
1 pinch of crushed Red Pepper flakes
Whisk all ingredients together in a bowl. Let sit to allow flavors to develop.
Find peace in this explosion of flavors!