This recipe for roasted veggie Buddha bowl is definitely my favourite! For those of you who have never heard of a buddha bowl will wonder why, especially after trying this recipe. 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.
Make the spice mix in the thermomix then rub them over the vegetables. This gives them a sweet, yet spicy after taste once roasted in the oven. While the vegetables are roasting, cook the quinoa in similar spices in the TM bowl to give an Indian style flavour. The halloumi gives a salty, yet smoky flavour to the dish, perfectly complementing the curried flavour of the roasted veggie buddha bowl. Then when all the different components of the bowl are cooked it’s so simple!
If you like this then you will love my recipe for chickpea pizza base. Another winning recipe made in your thermomix!Print
Roasted Veggie Buddha Bowl
A simple yet delicious roasted veggie Buddha bowl made with a delicious spice mix made in your thermomix. The veggies are then roasted in the oven and topped with a cooling cucumber yogurt drizzle
- 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.
- Add 2 tablespoons of olive oil, 1 tablespoon of the turmeric, paprika, cumin seeds and curry powder to the TM bowl. Mix 5 Sec. / Speed 5 until well incorporated.
- Prepare the vegetables for roasting. Slice the sweet potato into slices including the skin and place in a bowl. Cut the cauliflower into small florets and add to the bowl.. Add the spice paste to the bowl and mix well to coat the vegetables. Place on a roasting pan and roast in the oven for 20 minutes or until cooked, turning halfway.
- Prepare the quinoa. Add the onion and garlic to the TM bowl and chop 3 Sec. / Speed 4. Add the remaining olive oil and sweat 2 Min. / 100˚C/ Speed 2. Add the remaining turmeric, curry powder and cumin seeds and cook 1 Min. / 80˚C until fragrant.
- Add the quinoa and coat with the spices 5 Sec. / Speed Reverse 2. Pour in the water and stock and and bring to the boil 2 Min/ Varoma/ Reverse Speed 2 and simmer 10 Min. / 70˚C/ Reverse Speed 1. Once cooked turn off the thermomix 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, place all the ingredients together in the TM bowl and mix 5 Sec. / Speed 5. Scrape down with the spatula and mix again 3 Sec. / Speed 3.
The sweet potato and cauliflower can be steamed in the varoma but I recommend roasted as they add flavour and are sweeter when roasted.
Keywords: roasted veggie buddha bowl
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