Asian Inspired Buddha Bowl

Have you ever seen a more beautiful bowl of food? Not only does this look delicious but Buddha Bowls are an exciting way of using up a few bits in the fridge. I’ve used some delicious Growing Underground* herbs and shoots to add some extra flavour and crunch to my bowl.

I served this with a delicious lentil salad which makes a great addition to a BBQ or dinner party. You could sub most of these vegetables for things you already have in, try some quinoa instead of lentils and whack in some chicken or prawns if you fancy a bit more protein!

Ingredients

(Serves 2)

1 carrot
3 mushrooms, quartered
8 brussel sprouts, halved
6 pieces of broccoli
1 lime
Picked onions (you could sub this for ginger)
150g cooked lentils
Handful of Growing Underground* Garlic chives
Handful of Growing Underground* Purple radish
Handful of Growing Underground* Sunflower shoots
Handful of Growing Underground* Coriander
1 tbsp soy sauce (and a little more for the mushrooms)
2 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp rapeseed oil
1 thumb ginger, grated
1/2 red chilli, finely chopped
1/2 preserved lemon, finely chopped
Sesame seeds
Handful of Edamame Beans

Method

  1. Heat a little rapeseed oil in a frying pan and add the broccoli and brussel sprouts, sauté until cooked through and a little crispy. Remove from the pan and set aside in a bowl
  2. Add a little more oil to the pan and sauté the mushrooms until they have softened. Near the end, add a splash of soy sauce and continue frying until this is absorbed. Remove from the pan and set aside in a bowl
  3. Now it’s time to make the lentil salad. In a bowl combine the lentils, ginger, chilli, preserved lemon, soy sauce, sesame oil, rice wine vinegar, rapeseed oil and handful of Growing Underground* Coriander. Check the dressing and add a little more soy if it needs more seasoning, or some lime juice from some zing
  4. Use a peeler to make some long ribbons of carrot, I did about 4 ribbons per bowl
  5. Time to assemble your Buddha Bowl! Carefully place your ingredients in your bowl, starting at 12 O’clock and making your way around clockwise. I started with the mushrooms, then some GU* Garlic Chives, brussel sprouts, GU* Purple Radish, edamame beans, GU* Sunflower Shoots, Lentil Salad, Broccoli, Carrots and finished it off with a cheek of my lime and some pickled onions.
  6. If you’re using other ingredients, make sure you mix up the colours around the bowl, using more colourful ingredients to break up the cooked or darker parts.
  7. Most importantly – don’t be stingy on the Sunflower Shoots, Purple Radish and Garlic Chives – These add SO MUCH flavour to the bowl you won’t believe it, and the colours are incredible!

If you’re looking for some seriously great herbs to liven up any dish, make sure you check out Growing Underground*. They’re a Clapham based sustainable farming company that specialises in growing micro greens and salad in the old tube tunnels below Clapham High Street. Their range is available from M&S, Ocado, Wholefoods, Farmdrop and Waitrose.

*The products for this post were gifted to In Defence of Carbs by Growing Underground.

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