Buddha Bowl

I guess in my case it should be called buddha plate since I didn't have a large enough bowl! It's basically everything I love combined together. Buddha bowls are so versatile and are completely up to you with what you want to put in it. I have two buddha bowls below which are more or less the same, but it can give you some inspiration for yours!

I started off making the cauliflower bites as that takes the longest, covering them in a spicy, sesame sauce. I then used quinoa as my grain of choice which I cooked in the same sauce as I used for the cauliflower bites. It adds such a nice taste to the quinoa.

The spicy sesame sauce is the main event of this meal!

Total time: 1 hour

Serves 4

Cauliflower Ingredients:

1 head of cauliflower

1 cup chickpea flour

1 cup water

1 tsp garlic powder

Pepper

Spicy Sesame Sauce Ingredients:

2 thumb sized pieces of ginger

4 cloves garlic

8 tbsp tamari

4 tbsp maple syrup

3 tbsp tomato puree

2 tbsp sesame oil

2 tbsp hot sauce

1 tbsp sesame seeds

1/2 tsp chili flakes

Seasoned Chickpeas/Potato Ingredients:

1 tin chickpeas

3 potatoes

2 tbsp olive oil

1 tsp cumin

1 tsp paprika

1 tsp hot chili powder

1 tbsp nutritional yeast

Salt/pepper

Quinoa Ingredients:

1 cup quinoa

2 cups water

1 vegetable stock cube (optional)

*Add half of the spicy sesame sauce once it's cooked

Salad:

A handful of spinach

2 spring onions

1 cup red cabbage

Guacamole

Juice half lime

Tahini dressing:

3 tbsp tahini

1 tbsp maple syrup

Juice 1/2 lemon

3-5 tbsp water (or more to get correct consistency)

Instructions:

START WITH CAULIFLOWER

1. Start by making the cauliflower. Preheat the oven to 200C or 400F

2. Cut the cauliflower into small florets. In a large bowl, mix 1 cup of chickpea flower with 1 cup of water, garlic powder and pepper. The batter should be fluid but thick enough to coat the cauliflower. Stir the cauliflower florets into the bowl to evenly coat them.

3. Line a large baking tray with parchment paper and with a fork, grab each cauliflower floret and transfer them to the baking tray. Leave at least 1 inch of space between each floret.

4. Bake the cauliflower for 20 minutes.

CHICKPEAS/POTATOES NEXT

5. In another baking tray, add in the chopped potatoes and chickpeas with all the spices and olive oil. Give it a good stir and place in the oven for 35-40 minutes. Stir it half-way through.

SPICY SESAME SAUCE NEXT

6. While you wait for the cauliflower, chickpeas and potatoes to cook, make the sauce.

7. In a small sauce pan, add in all of the sauce ingredients and let it simmer for around 5 minutes until it thickens a little bit. Make sure the garlic and ginger are chopped finely before placing it in the saucepan.

QUINOA NEXT

8. Cook 1 cup of quinoa with 2 cups of water and a vegetable stock cube. The vegetable stock cube is optional, but I like adding it in when I cook quinoa or rice for extra flavor.

9. **Add in half of the spicy sesame sauce and let it simmer until fully cooked with no liquid left.** This should take around 15 minutes.

BACK TO CAULIFLOWER

10. There should be half of the spicy sauce left. Add in the cooked cauliflower and stir it into the rest of the spicy sesame sauce until it is fully coated.

11. Add the coated cauliflower back onto the baking tray to cook for another 15 - 20 minutes. Keep an eye on it at the end so it doesn't burn!

SALAD

12. Chop 2 spring onions and 1 red chili. Add a few handfuls of spinach. Add some red cabbage.

13. Make the guacamole by mashing 1 avocado together with some salt/pepper and juice of half a lime.

14. Make the tahini dressing by adding all ingredients to a bowl and mixing well.

PUT IT ALL TOGETHER

15. Once everything is cooked, grab a large bowl or plate and put a little bit of everything on there!