Buddha Bowl with Artichokes, Red Cabbage, and Hummus
Main Dishes | Author's cuisine
⏳ Time
1 hour 20 minutes + 12 hours
🥕 Ingredients
26
🍽️ Servings
4
Description
This recipe was shared with us by chef John Smith from a local café.
Ingredients
- Spinach - 2.1 oz
- "Tango Mix Salad Leaf Blend 'White Dacha'" - 7.1 oz
- Parsley - 0.4 oz
- Vegetable Oil - 2 fl oz
- Mild Chili Spice - 0.1 oz
- Cauliflower - 2.8 oz
- Red Grape Juice - 4 fl oz
- Garlic - 0.3 oz
- Raw cane sugar - 0.3 oz
- Salt - 0.4 oz
- Red Currant - 2.8 oz
- Edamame Beans - 2.8 oz
- Artichoke bottoms - 7.1 oz
- Mango - 1 piece
- Toasted Sesame - 3 fl oz
- Sriracha - 0 fl oz
- Chickpea - 1.4 oz
- Beetroot - 1.4 oz
- Garlic chips - 0.3 oz
- Meyer Lemon Juice - 0 fl oz
- Activated Baking Soda - 0.1 oz
- Green Peas - 2.1 oz
- Sesame Oil - 0 fl oz
- Peanut Sprouts - 2.8 oz
- Hemp oil - 0.3 oz
- Dried parsnip - 0.4 oz
Step by Step guide
Step 1
First, prepare hummus using chickpeas and roasted beets. Soak the chickpeas in water for 12 hours. Wrap the unpeeled beets in foil and roast them at 356°F for 40 minutes.
Step 2
Soak the chickpeas and then cook them with baking soda for about an hour.
Step 3
Cut the chilled and peeled beetroot into cubes.
Step 4
Place the cooked chickpeas, 32 grams of tahini, beetroot, 4 grams of dried garlic, 20 ml of vegetable oil, 4 grams of salt, and 4 grams of lemon juice into a blender. Blend until smooth, adding the cooking water from the chickpeas as needed.
Step 5
Prepare hummus from green peas. To do this, rinse the peas under running water and boil them for 5 minutes.
Step 6
Place the peas, 40 grams of sesame paste, 20 ml of vegetable oil, 8 grams of sesame oil, 4 grams of salt, and an equal amount of dried garlic into the blender bowl. Blend until smooth.
Step 7
Next, prepare the mango sauce. To do this, peel the mango and remove the pit, then blend the flesh in a blender.
Step 8
In the resulting puree, whisk in 12 grams of sesame paste, the same amount of vegetable oil, 8 grams of sriracha sauce, and cooled boiled water.
Step 9
Prepare the green sauce. Remove the seeds and white membranes from the chili pepper, rinse the spinach and parsley, and dry the herbs.
Step 10
Place the pepper, herbs, 8 ml of vegetable oil, and a pinch of salt into a blender and blend until smooth.
Step 11
Assemble the bowl. Boil the edamame beans in boiling water for 4 minutes. Shell them.
Step 12
Slice the red cabbage into thin strips, remove the artichoke stem, and cut the bud into wedges.
Step 13
Combine the spinach and salad mix with the green sauce and plate it.
Step 14
Arrange small portions of beans, fermented cauliflower and red cabbage, artichoke wedges, and sunflower sprouts in a circular pattern on the plate.
Step 15
Pour the mango sauce into the center of the bowl, using an ice cream scoop to place the hummus in the center. Sprinkle the hummus with hemp seeds, and add the red cabbage alongside parsnips.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.