We asked you what your favourite Mondays menu item was, the winner was our Beautiful Buddha Bowl! We are excited to share the recipe with you to say thank you for your wonderful support in our first year of trading. We hope you enjoy!
This wholesome salad is made up of quite a few different components, we have shared the simple & easy procedures below. Enjoy one of all of these delicious elements!
Herbed Black Quinoa:
Place 2 cups of rinsed quinoa in to a small saucepan over medium heat. Cover with 4 cups of good quality vegetable stock and bring to a soft boil. Simmer uncovered until all of the liquid has absorbed, leave to cool. Add 2 large handfuls of freshly chopped parsley, mint & basil, 1/4 cup olive oil & the juice of 2 lemons. Toss well and then season if needed.
Roasted Root Vegetables:
Choose a selection of winter vegetables, and roughly chop. Be mindful of what might take a little longer to cook eg pumpkin or beetroot, you can chop these slightly smaller so that they cook evenly. Arrange in a baking tray, drizzle with garlic or rosemary infused olive oil and then season with sea salt and pepper. Bake in the oven at 180 C for about 30 minutes or until golden.
Lemony Tahini Dressing:
Combine the following ingredients in a high powered blender or food processor. 1/2 cup tahini, 1/2 cup cashew nuts (soaked for at least 2-3 hours in water, then rinsed) the juice and zest of one lemon, 1/4 cup olive oil, 1 clove of garlic and a good pinch of sea salt and pepper. Blend until smooth, and then check seasonings. You can add a little more lemon juice if you think it needs a little more zest. You want the lemon to cut through the bitter tahini taste.
Crispy Sesame Kale:
Thoroughly rinse a large bunch of kale, remove the woody stems and then roughly slice in to large pieces. Place in to a large bowl and drizzle liberally with olive oil. Add 2 tablespoons of lemon juice, a pinch of sea salt , pepper and a small handful of sesame seeds. Toss until well combined, and then lay on a baking tray lined with baking paper. Bake in the oven for 15-20 minutes at 150 C or until nice and crisp. Be sure to keep a close eye on the kale towards the end as it can burn easily.
To assemble the salads:
Slice avocados in half & remove the pip. Dip in to *dukkah (see notes below) until nicely coated and then place in to the serving bowls. Arrange the remaining components until you have a nice full bowl of beautiful Buddha goodness. Top with alfalfa sprouts if you like.
Serves 4 generously with leftovers!
* You can find dukkah in most specialty food stores, Nosh, Sabato, Farro & some supermarkets also stock it. We are currently perfecting our house made dukkah which will be available to purchase online & in store at Mondays in the next month or so!