Buddha bowl

I can never get enough of the Buddha bowls. It's so much fun mixing and matching between all the vegetables, grains, legumes, and spices. This was the first time I use the wonderful Ethiopian grain teff in a savory dish. I usually mix it in with my grains in the morning or use the flour in baking but it turned out just wonderful in this recipe. If you haven't heard of or used teff before then get ready to try one of the most delicious gluten free (not that I'm gluten free) grains out there. It has such a beautiful subtle sweet nutty flavor that satisfies the taste buds. Teff is high in calcium, iron, and protein. So make sure you have it in your pantry to bring a different flavor and texture to your grains.

Recipe
Serves 4

Teff and Quinoa
1/2 cup teff
1/2 cup quinoa
3/4 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1 tbsp ghee
On a medium heat add ghee, cumin, coriander, and salt. Wait for the aroma of the spices to come up then add the pre-rinsed teff and quinoa with 2-3 cups of water. Bring to a boil then turn down the heat and let it simmer with the lid closed for 20 minutes until they're done.

Chickpeas
1/2 cup dried chickpeas
4 pinches asafetida
1/2 tsp ground cumin
1/2 tbsp ghee
1/4 tsp salt
Soak chickpeas overnight or for for 4-6 hours on the cooking day. On a medium heat add ghee, cumin, salt, and asafetida. When the aroma of the spices comes up add the presoaked chickpeas with 2 cups of water. Bring to a boil then turn down the heat and let it simmer for 35-45 minutes or for 18 minutes in a pressure cooker. 

Cabbage
4 handfuls of chopped cabbage
4 pinches of mustard seeds
1 tsp grated ginger root
1/4 tsp salt
10 drops of lime
1/2 tbsp sunflower oil
On a medium heat add sunflower oil, mustard seeds, ginger, and salt. Wait till the mustard seeds pop then add the cabbage and water to 1/3rd level of the cabbage. Bring to a boil then turn down the heat and let it simmer with the lid closed till the cabbage is brighter in colour or till it's slightly softer. Add the lime when the cabbage is done and make sure you mix everything together. Keep the lid off the pot till you serve because the cabbage can get easily overcooked with steam.

Roasted sweet potatoes
Click here for recipe: http://ranaayu.com/recipes/2016/12/7/roasted-sweet-potatoes

Tahini Sauce
2 tbsp tahini
2 tbsp yogurt
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 tbsp olive oil
1/4 tsp salt
5 drops of lime
2 tbsp fresh chopped cilantro
On a medium heat add olive oil, cumin, coriander, and salt. Wait till the aroma of the spices come up then pour the mixture over whipped tahini, yogurt and lime. Add water till you get the desired consistency.

Once everything is done arrange all the ingredients in a bowl and top with the delicious tahini sauce. 

Enjoy, Sa7tayn صحتين, Bon Appétit, Que Aproveche!

 

 


 

Rana HaddadinComment