Buddha bowl
Serves: 4
Time: approx 1 hour
If you haven’t done any prep ahead of time this dish can be a bit lengthy to make, but it is frickin delicious and makes a substantial amount of leftovers so it’s worth the effort. Plus if you boil up extra eggs then you have enough ingredients for extra healthy snacks throughout the week, I really fancy the eggs with the hummus and dukkah.
Leftovers
Leftovers will stay good for a few days so if you have more than enough for dinner and then some, store everything up in an air tight container for later in the week.
What you'll need
1 block of tofu 395g
1 medium sized sweet potato
1 x 400g tin of chickpeas
2 avocado
4 eggs
1/2 bunch of parsley
2 Tablespoons dukkah
1/2 cup of currants
120g goats cheese or feta
baby spinach
From the pantry
1 cup of brown rice
1 teaspoon curry powder
1 tablespoon soy or tamari
2 teaspoons tahini
olive oil
salt and pepper
Optional Lunch Xtra’s
1 avocado
Feeding Four
I have added an avocado to your list for tonight.
Prep and Cook
Preheat oven to 180c
Cook Rice
Put your rice into a large pot and fill the pot with around 6 cups of water and a pinch of salt and bring up to the boil. Cook rice for around 40 mins or until soft, drain and set aside.
Cook Roasties
While your rice is cooking, peel the sweet potato and chop into small bite sized pieces. Place in a large mixing bowl.
Drain your can of chickpeas and add to the sweet potatoes along with some olive oil, salt and pepper and the curry powder. Toss well and spread out on a baking tray lined with paper.
Cook for 20 minutes or until golden.
Boil Eggs
At the same time put your eggs on to cook.
Fill a small pot with water and bring up to the boil. Once your water has started to boil, very gently add the eggs one at a time with a slotted spoon, then set timer for 4 minutes (I like mine completely cooked but slightly soft so drop the time if you want a runny egg).
When your eggs are ready strain off the boiling water and run cold water over them. Peel when cold.
Fry Tofu
Slice tofu into large cubes. Fry in a hot pan with oil till golden on each side. Remove from heat and splash over the tamari or soy sauce.
Combine
When your rice is ready, put it into a large mixing bowl. It will still be warm but that's fine.
Add the roasted sweet potatoes and chickpea mix.
Mix in the currants and baby spinach leaves, fresh chopped parsley and check your seasoning.
Then crumble over your feta.
A tasty snack
I quite like these dukkah eggs as a snack so often I will cook extra eggs to have ready for when I'm on the run.
Dip Eggs
When your eggs are peeled, slice them in half and use a knife to spread some tahini across half the egg then dip this half into the dukkah. Repeat till all eggs are done.
Plate it Pretty
Spoon the rice salad into the base of your bowls.
Slice the avocado and add to the top of your bowl, along with the fried tofu and you're all done.
Enjoy!
Lunch tomorrow
Super simple - it's an exact replica of tonight's dinner. To save time I have thrown all the leftovers into one bowl and mixed it up as a salad rather than having it all pretty.