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Veganuary Buddha Bowl from Steve Tonkin

January 4, 2021, Lucinda Munchy

If you’re trying the 31 day Veganuary challenge then you’ll love this fresh, healthy and satisfying Buddha bowl created for us by our great Chef friend, Steve Tonkin.

So vibrant, colourful and delicious, this mix of our Tamari Mega Omega 7 seed mix, red Carmargue rice and wild rice, roasted butternut squash, grapes, pomegranate and tahini labneh is simple to prepare and packed full of wholesome vegan goodness.

This recipe serves 1, but you can easily scale up according to numbers. You also might enjoy our interesting blog about Veganuary here.

Ingredients

  • 40g red Camargue rice, cooked through
  • 40g wild rice, cooked through
  • 20g each of red and white endive leaves, picked, washed and spun dry in a salad spinner
  • 20g baby gem leaves, picked, washed and spun dry in a salad spinner
  • 40g roasted butternut squash
  • 20g seedless grapes, cut in half
  • 20g Tamari Mega Omega 7 seed mix for the rice and 20g to scatter over
  • 15g pomegranate seeds
  • 5g mint, finely shredded
  • 5g flat parsley, finely shredded
  • 15ml rapeseed oil
  • Maldon sea salt
  • Cracked black pepper
  • 20ml tahini labneh (see below)
  • 10g sprouting seeds or beansprouts
  • 2g sumac powder

Roasted Butternut Squash

  • 1 butternut squash (approximately 1kg), peeled, seeded and diced into 2cm cubes
    20ml rapeseed oil
  • 10g picked thyme leaves
  • 10g rosemary
  • 10g garlic
  • Salt and freshly ground black pepper

Directions

Pre-heat the oven to 180*c. Marinade the cubes with the rapeseed oil, herbs, garlic in a bowl and season. Sear the cubes in a hot pan, lightly caramelize all around, take out and place on a baking tray. Put in the oven until just cooked 3-4 minutes (Do not overcook) Leave to cool but keep at room temperature.

Tahini Labneh

  • 500ml dairy free yogurt, strained overnight in the fridge to remove all whey
  • ½ tsp salt
  • 2tbsp tahini
  • ¼ lemon juice

Spoon the drained yogurt into a bowl add the tahini, lemon juice and season, store in refrigerator for up to 1 week.

To Serve

Mix the Camargue rice with the Tamari Mega Omega seeds and grapes, the wild rice with the pomegranate seeds, then add the rapeseed oil and season. Arrange the ingredients in the bowl as per the picture (if you want it to look extra special), finishing with the sprouting seeds and a sprinkling more of Munchy seeds. Poor the tahini labneh into a ramekin in the centre of the plate. Drizzle some rapeseed oil over and around, then finish with a dusting of sumac on the labneh. Not only does this look fab but it tastes super fab too!

 

 

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