Buddha Bowl

Recipe By Masterchef Singapore Finalist Gen Lee
INGREDIENTS
PART 1: Massaged Kale Salad With Roasted Root Vegetables
  • 150g of curly kale
  • 1 lemon
  • 2 tbsp olive oil
  • 1 bulb garlic, halved lengthwise
  • 1 golden sweet potato
  • 1 purple sweet potato
  • 1 parsnip
  • Salt and pepper to taste
  • Bunch of Herbs (thyme, rosemary, oregano)

PART 2: Moroccan Spiced Quinoa

  • 1 cup quinoa, rinsed
  • ¼ cup dried raisins
  • 2 tbsp toasted pistachios
  • 2 tbsp toasted pine nuts
  • Lemon juice to taste
  • 1 tsp cinnamon powder
  • Salt and pepper to taste
  • 1 bunch of chopped coriander
  • Olive oil to taste (optional)

PART 3: Tofu Avocado Mash

  • 150g-200g tau kwa, firm tofu, sprouted tofu
  • 1 avocado
  • 1 lemongrass, finely chopped
  • 2 kaffir lime leaves, minced very finely
  • 1 lemon
  • Salt and pepper to taste
  • Chilli pepper flakes

PART 4: Cheats' Chana Masala

  • 1 can of drained chickpeas/ 250g cooked chickpeas
  • 1 can of chopped plum tomatoes
  • 1 red onion, sliced
  • 2 cloves chopped garlic
  • 1 tsp cumin seeds/ powder
  • 1 tsp garam masala
  • 1 tsp curry powder
  • ½ tsp paprika
  • 1 tsp turmeric
  • 1 tbsp mirin
  • Olive oil
  • Salt and pepper to taste

PART 5: Beetroot Borani

  • 1 beetroot, peeled and diced
  • 125g cottage cheese/ greek yogurt / mascarpone
  • Red wine vinegar to taste/ lemon
  • 1 tbsp chopped walnuts
  • 1 bunch of dill
  • Salt and pepper to taste
COOKING METHOD
PART 1: Massaged Kale Salad With Roasted Root Vegetables
  1. Chop kale finely and place into a large mixing bowl, drizzle a little olive oil and a squeeze of lemon. Get your hands in and scrunch up the kale pieces till wilted and soft, set aside.
  2. Scrub root vegetables thoroughly, chop them up into cubes leaving the skins on. Line a pan with baking paper and toss the vegetables, garlic, 2 tbsp of olive oil, seasonings and herbs on the baking sheet to coat. Bake in a 180°c oven for 20-30 mins.
  3. When the vegetables are all caramelized and soft mix them into the kale and add more lemon juice to tastes.

PART 2: Moroccan Spiced Quinoa

  1. In a pot add the quinoa and 1 ¾ cup of water. Bring to a boil, lower the heat and simmer for 20 mins.
  2. Once cooked, add all the other ingredients and toss to mix. Let it sit for a few minutes to let the flavors combine. Add olive oil if desired for a silkier texture.

PART 3: Tofu Avocado Mash

  1. In a mixing bowl, mash avocados with a fork. Squeeze lemon juice over the avocadoes to prevent them from browning.
  2. Small dice firm tofu and add to the avocadoes. Add the chopped lemongrass and minced kaffir lime leaves. Add a pinch of pepper flakes and seasonings to taste.
  3. Toss to combine and add more lemon juice or salt to taste.

PART 4: Cheats' Chana Masala

  1. In a non stick deep pan, saute sliced onions and garlic with a little olive oil till brown. Add all the spices and a little salt and toast spices for a minute to release its fragrance.
  2. Add mirin to deglaze the pan, scrap up all the brown bits. Add chickpeas and saute for another minute.
  3. Add the tomatoes and give it a good stir. Add a little more salt and bring the mixture to a boil. Bring the heat down to a simmer and let it go for 20 mins with the lid off.
  4. Once the chana masala is thicken, taste and add more seasoning if you wish.
  5. Note: the longer it simmers, the more develop the flavors are so give it time.

PART 5: Beetroot Borani

  1. Toss beetroot with a little olive oil, salt and pepper. Roast in a 180°c oven for 20- 30 mins.
  2. Once soften, add to the food processor with the choice of base, 1-2 tbsp of red wine vinegar, dill and seasonings
  3. Place into a serving dish and top with walnuts, dill fronds and lemon zest.

SUGGESTED PRODUCTS