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RAINBOW BUDDHA BOWL WITH MISO TAHINI DRESSING

Dani VennUncategorised

As you may have heard, my family’s life went through the ringer recently. Our whole world turned upside down when our life savings was stolen in a hacking incident when settling our new property on the Mornington Peninsula. Hello living nightmare!

After an epic battle with big businesses, making front page news and being the feature story on A Current Affair two nights running, our money was eventually given back to us, but we are still picking up the pieces.

Harlow our three and a half year old has decided that she doesn’t want to sleep in her own room, after having spent over a week in a bunk bed next to me when we stayed at my parents house. And when I do get a little bit of shut eye between breast feeding our almost 5 month old Oscar and getting up to Harlow, I have terrible dreams. Needless to say, it has been difficult but thankfully we are now in our new house by the sea and are looking forward to putting the whole ordeal behind us in time as we heal.

The bright side to this shitty situation has been the incredible support we have received from friends, family and the general public. We were actually overwhelmed with love and kindness and we are so grateful for this. We felt like we had the whole nation had our back, so thank you.

We are also thrilled that the software company in question has changed its policies and is improving its software so no one has to go through what we did ever again, so it’s a win for the people of Australia too.

Given the gloominess of recent events, I thought it best to turn a corner and brighten up my blog with a fully Zen Rainbow Buddha Bowl. This is a recipe I created for Melrose Health who I work with as their Resident Wholefoods Cook.

I’m really excited as one of the first projects I worked on with the team has just launched. Our mission? To create the world’s best range of Healthy Kitchen Oils and I think we have done just that and more. Not only are they extremely healthy, organic and delicious, the Healthy Kitchen Oils range also looks amazing….

So many beautiful and healthy oils to add flavour and goodness to your cooking!

You can visit Melrose’s beautiful new website too and find out so much more about the range and interesting information for people wanting to lead a healthier life no matter what stage you are at on your health journey.

Buddha Bowls are great as you can really put anything that you like, I just like to keep mine as colourful as possible and aim to get something fermented in there. Left over roast veggies are perfect. I have also chosen to add in some sauerkraut and a miso tahini dressing for added flavour and goodness. If you are off grains then swap rice or quinoa our for cauliflower rice.

I look forward to sharing this next chapter of our life as we settle into our new home and adventures of peninsula living, or as locals like to call it, the ‘ninch’.

PS: Thanks Melrose and Armelle Habib for the gorgeous pics and Katrina Duncan for the food styling.

Rainbow Buddha Bowl

Prep Time: 20 minutes

Cook Time: 30 minutes

Serves 2

Ingredients

 

2 cups cooked brown rice or quinoa

2 tablespoons beetroot sauerkraut or your choice of sauerkraut

1 roasted sweet potato, chopped into small chunks

1 avocado, sliced, skin removed

1 bunch of broccolini, roughly chopped

1 cob corn

1 tablespoon roasted pepitas, for garnish

White or black sesame seeds, for garnish

2 – 3 tablespoons Miso & Tahini Dressing

 

Miso Tahini Dressing

 

1 tablespoon good quality miso paste

1 tablespoon Melrose hulled tahini

¼ cup Melrose sacha inchi or wheatgerm oil

1 – 2 teaspoons Melrose apple cider vinegar

1 – 2 teaspoons Melrose rice syrup

 

Method

If using brown rice, soak rice ideally for a few hours before cooking to speed up cooking process and make rice more digestible.

Dice sweet potato into small chunks, leave skin on, line baking tray with baking paper. Add sweet potato, drizzle with olive oil and salt and bake in oven on 180 – 200 degrees for approx. 20 – 30 minutes. Remove from oven and allow to cool.

Cut brocollini into 5 – 7cm lengths, ensure that you retain the stalks and use these in the dish. Blanch in boiling water for 1 minute, remove from water and run under cold water so brocollini retains its brilliant green colour.

Char corn on open flame on gas stovetop or on top of BBQ grill, alternatively boil corn for 7 minutes. Remove corn kernals by slicing off cob with a sharp knife.

To make dressing, combine miso pasta and tahini, mix well to form a thick paste then drizzle in sacha inchi oil and enough water to loosen the dressing to make a sauce consistency and to dull the intensity of the flavour then balance with a little apple cider vinegar for acidity and rice malt syrup for a little sweetness.

Place brown rice in serving bowl then divide ingredient in half and top with ingredients to create a ‘rainbow’ around the bowl. Add beetroot sauerkraut, sweet potato, avocado, broccolini, corn, leave a little bit of the brown rice showing.

Drizzle over miso & tahini dressing, garnish with roasted pepitas and sesame seeds.

 

 

 

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