Yogi bowls, Buddha bowls, all-in-one bowls—they’re not only delicious and convenient, they’re also a unique way of getting all the nutrition your body needs in one go. Truly sublime! Enough protein, carbohydrates, good fats, vegetables, nuts and seeds--with a pseudo-grain like quinoa (which is actually a seed) --is what you can expect from these one-bowl wonders. The “standard” formula for your average bowl is simple:
20% grains like quinoa, any kind of rice, couscous, spelt, etc
25% veggies that you steam, fry, roast or eat raw
30% green, raw (leafy) vegetables like spinach, kale and broccoli
20% boiled beans like lentils, peas, edamame, green beans, etc
5% seeds and nuts, preferably unroasted
You can also add a touch of (dried) seaweed—healthy and tasty!
With this Indian yogi bowl, we stick to the same principles and quantities as the first recipe, but then with an Indian twist. Of course, there is a lot of room to play with the ingredients. We’ll use brown rice for the basis in this recipe, but you can choose something else if desired. You can also substitute different vegetables, leafy vegetables and beans. The roasted turmeric cauliflower and the yogurt mint dressing in this dish is what sets it apart and gives it that typical Indian character.
Recipes serves 4 people
Preparation time: 25 minutes
1. Preheat the oven to 220 C. Cook the rice according to the instructions on the package and let it sit under a lid.
2. Mix the cauliflower florets in a large bowl with the sunflower oil, 1 tsp cumin, 1 tsp turmeric, coriander seeds, salt and pepper.
3. Place the florets on a baking sheet covered with baking paper and cook them for around 15 minutes until done. Remove them from the oven and let them cool off a bit.
4. Rinse the chickpeas off with water and strain them. Roast them in a large frying pan with a dash of oil and 1 tsp cumin and ½ tsp chili powder over a low flame until they become crispy.
5. Blanch the peas for around a minute in boiling water and roast the slivered almonds in a dry frying pan until the start to colour.
6. Prepare the dressing by mixing all the ingredients for it with a blender or a hand mixer, until it is completely smooth.
7. Divide all the ingredients into 4 bowls. Garnish with the slivered almonds and the coriander leaves and serve with the dressing.
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