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Breakfast, Curry & Daal, Dips & Sides, Drinks, Mains, Remedies, Salads, Sweet Treats.

29/01/17

Cauli & chickpea winter bowl with toasted pumpkin seeds

For the pumpkin seeds

  • Pumpkin seeds 2 tablespoons

  • Coconut oil or any oil few drops

  • Maple syrup, honey or agave 1-2 teaspoons

  • Paprika and chilli flakes, optional sprinkle of

For the cauliflower

  • Cauliflower 170g

  • Coconut oil ¼ teaspoon

  • Mustard seeds ½ teaspoon

  • Turmeric powder pinch of

  • Salt ¼ teaspoon

  • Madras curry powder ½ teaspoon

For the soba noodles

  • Soba noodles 50g

  • boiling water

For the chickpeas

  • Chickpeas 1 tin, 240g drained

  • Coconut oil ½ teaspoon

  • Mustard seeds ¼ teaspoon

  • Madras curry powder ½ teaspoon

  • Turmeric powder pinch of

  • Salt ½ teaspoon

For the sweet potato

  • Sweet potato 1 small

  • Coconut oil ½ teaspoon

  • Cumin seeds ½ teaspoon

  • Himalayan salt ¼ teaspoon

Additional garnishes

  • Spring onions, finely sliced

  • Sesame seeds

  • Red chillies, finely sliced

For the Sauce

  • Cashews 50g

  • Coconut milk 2 tablespoons

  • Water 60ml

  • Green chilli ½

  • Coriander handful of

  • Himalayan Salt ½ teaspoon

  • Cumin powder ¼ teaspoon

  • Honey 2 teaspoons

  • Lime Juice of ½

For the bowl

These seeds can be made in advance so they are crunchy when you serve the bowl. Simply put all the ingredients in a small pan and stir together on low heat for a few minutes. Leave aside to cool.

Chop the cauliflower in small pieces and boil in water for around 5 minutes until slightly soft, but should still be a little crunchy. Drain the water and then, in a separate pan, melt the oil, add the mustard seeds and once they start popping (all on low to medium heat), add the turmeric powder and immediately add the cauliflower, salt and madras curry powder. Stir together and let this cook for another few minutes or for a little longer. If cooking for longer, you can place the lid on the pan and stir regularly – cooking for longer means the cauliflower gets a little charred, which is lovely.

Boil the soba noodles in water for around 4-5 minutes until cooked, then strain and pour over a little cold water so they don’t stick together. I would cook soba noodles just before serving the bowl as they tend to get a little clumpy/ stick together over time. You can do this in the same pan as you boiled the cauliflower in.

You can make the chickpeas in the same pan that you cooked the cauliflower (no need to wash the pan). Start by warming the oil and add the mustard seeds on low to medium heat, let them start popping, then add the chickpeas, madras curry powder, turmeric and salt and stir together. Let this cook for around five minutes or longer.

Peel the skin of the sweet potato, then using the same skin peeler, shave the whole sweet potato in lots of thin long slices. Another option here is to use a spiraliser if you prefer this. You can cook this in the same pan as the cauliflower and chickpeas. Simply melt the oil, add the cumin seeds on the oil, let the cumin seeds cook on low heat for half a minute or so, then add the sweet potato slices and salt and stir together for a few minutes.

For the sauce

Start by soaking together all the ingredients for the sauce, anything from an hour to overnight. You can also soak the cashews separately in water to start with and then drain the water when blending together all the ingredients. When ready to assemble/ serve the bowl, blend together the ingredients, taste for salt, lime, honey and adjust as needed.

There’s an array of gorgeous Buddha bowls on instagram with dazzling colours that pop from the screen making you want to pick at them… And here’s a recent article on why they are branded as Buddha bowls. Anyway, this one is all cooked, each section a slightly different flavour, and the great thing is that for the most part, it can be made swiftly in one pan, one thing after the other. You’ll need to keep pouring the sauce as you make your way through the bowl, so the portion is enough for those extra drizzles. And the crunchy pumpkin seeds add a hint of sweetness and that lovely crunch! The bowl in this pic is rather large, my new buy from Haygen, but the ingredients below are enough for two, served in smaller bowls.

As Buddha bowls go, you can of course swap and change and edit anything in the bowl. If I was to give options here, I’d say using brown rice or quinoa instead of soba noodles depending on what you prefer (and how much time you have – brown rice will take longer, but it’s more hearty and filling). And as for the sweet potato, you can also chop into small pieces rather than slices. My mother and I finished the whole bowl right after I took these yummy pics!

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