For those of you who have never heard of a buddha bowl will wonder why, especially after trying my recipe for vegetarian curry buddha bowl. And for those of you who have, well you will just love this recipe! With autumn upon us this is the perfect easy meal to make for a midweek supper. A buddha bowl is basically a colourful bowl of food as pleasing to the eye as it is in taste. Don’t get me wrong, taste is very important. However, if a plate of food doesn’t look delicious then it takes away from the flavour. I try to complement my bowl of food with colours that go well together as well as make it appetising!
I use spices that complement each other in taste and colour as well as carefully choosing vegetables that blends well with those spices. Cauliflower goes so well with turmeric and coriander but you can use any vegetable instead like carrots or parsnips. Choosing an equally colourful bowl will enhance your dish even more. I am always shopping around for dishes to display my recipes in and if you open up my kitchen cupboard you will see an array of colourful bowls often looking mismatched side by side but beautifully enhanced with food inside! When I decided to make a vegetarian curry buddha bowl I realised none of my bowls would look good so I popped down to the Homesense store in Cork where I know I will always find something divine.
For the busy parent, making food in a bowl is the perfect way to save time and to ensure the family are getting all the goodness they need in one go! It makes life so easy to plate it all up together. Let the kids make up their own to see who has the most artistic bowl. This makes it fun for the family and encourages them to eat it.
This vegetarian curry buddha bowl has many health benefits. Curcumin, turmeric’s yellow pigment, is anti-inflammatory and antioxidant. Cumin is good for digestion and also has anti-cancer properties. Cauliflower is an excellent source of Vitamins K, B and C and is a good source of fibre. Chickpeas are also a good source of fibre, manganese and folic acid. They are high in protein and iron so are a welcome addition to any vegan and vegetarian dish. The pomegranate seeds not only add texture and colour but are high in Vitamin C, fibre and potassium.
Roast the vegetables in paprika, turmeric and cumin seeds to give them a sweet, yet spicy aftertaste. While the vegetables are roasting, cook the quinoa in similar spices to give an Indian style flavour. Then sprinkle the halloumi cheese with paprika and grill it whole before cutting into bite-sized slices. The halloumi gives a salty, yet smoky flavour to the dish, perfectly complementing the curried flavour of the vegetarian buddha bowl. Then when all the different components of the vegetarian curry buddha bowl are cooked it’s so simple!
And voilá…. you have THE most perfect curried vegetarian buddha bowl ! Warning: one bowl may not suffice!
- 2 medium sweet potatoes
- 1 small cauliflower
- 200g quinoa
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 400ml vegetable stock
- 3 tablespoons olive oil
- 1 tablespoon smoked paprika
- 2 tablespoons ground turmeric
- 2 tablespoons cumin seeds
- 1 tablespoon curry powder
- 200g halloumi cheese
- 200g cooked chickpeas
- 1 large handful fresh coriander
- salt and pepper
- 2 tablespoons pomegranate seeds
- 2 tablespoons toasted coconut flakes
- 4 poppadum to serve
- For the dressing:
- zest from 1 lime
- 150g natural yogurt
- 1 cucumber grated
Preheat the oven to 190˚C.
Begin by preparing the vegetables for roasting. Slice the sweet potato into slices including the skin. Place on an tin lightly oiled with olive oil. Drizzle some more oil on top and sprinkle on the paprika and a pinch of salt and pepper.
Cut the cauliflower into small florets and place in a bowl. Add 2 tablespoons of olive oil, 1 tablespoon of turmeric, the cumin seeds and curry powder. Mix until well incorporated. Place the curried cauliflower on a roasting pan and together with the sweet potato roast in the oven for 20 minutes or until cooked, turning halfway.
Prepare the quinoa. Cook the onion and garlic for 1 minute in olive oil. Add the turmeric, curry powder and cumin seeds and cook for one minute until fragrant.
Add the quinoa and coat with the spices. Pour in the stock and mix well. Bring to the boil and simmer for 15 minutes. Once cooked turn off the heat but leave covered as this will continue to steam the quinoa.
Sprinkle some paprika on the halloumi and grill for 5 minutes on each side or until it starts to bubble and turns a golden brown. Slice into pieces.
Place the chick peas on a roasting tin and sprinkle with turmeric. Cook in the oven for 5 minutes.
Now arrange the buddha bowl. Place the quinoa in the bowl first. Then top with sliced sweet potato, chickpeas, halloumi cheese, curried cauliflower and coriander leaves. Finish with pomegranate seeds and toasted coconut. Drizzle with the yogurt dressing.
To make the dressing, mix all the ingredients together until well combined.