Buddha Bowl
Fresh Fusion by The Happy Pear
The Happy Pear
The Happy Pear
Recipe - Carrick-on-Suir - Guinan's
Buddha Bowl
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 Bunch of scallions
2 Cloves of garlic
½ Thumb-sized piece of ginger
½ Red chilli
2 tbsp Curry powder
400g Tin chopped tomatoes
400g Tin coconut milk
2 x 400g Tins chickpeas
2 tbsp Tamari (or soy sauce)
1 tsp Salt
½ tsp Ground black pepper
Small bunch of coriander
1 Lime
1 Handful baby spinach
1 Ripe avocado
1 Carrot
150g Pink pickled or fresh cucumber
250g Pre-cooked brown rice or quinoa
50g Sauerkraut or kimchi
50g Mixed leaves
4 tbsp The Happy Pear Reduced Fat Hummus
2 tbsp Sesame seeds
Directions
Ingredients
- 1 Bunch of scallions
- 2 Cloves of garlic
- ½ Thumb-sized piece of ginger
- ½ Red chilli
- 2 tbsp Curry powder
- 400g Tin chopped tomatoes
- 400g Tin coconut milk
- 2 x 400g Tins chickpeas
- 2 tbsp Tamari (or soy sauce)
- 1 tsp Salt
- ½ tsp Ground black pepper
- Small bunch of coriander
- 1 Lime
- 1 Handful baby spinach
- 1 Ripe avocado
- 1 Carrot
- 150g Pink pickled or fresh cucumber (Click on link below for recipe)
- 250g Pre-cooked brown rice or quinoa
- 50g Sauerkraut or kimchi
- 50g Mixed leaves
- 4 tbsp The Happy Pear Reduced Fat Hummus
- 2 tbsp Sesame seeds
Method
Click here for recipe to Pickled Pink Cucumber
- Peel 2 cloves of garlic. Finely chop 1 bunch of scallions and the garlic. Peel and finely chop ½ thumb-sized piece of ginger. Finely chop ½ a red chilli and a small bunch of coriander, keeping leaves and stalks separate. Drain and rinse 2 x 400g tins of chickpeas.
- Heat a large pan over high heat and add 1 tbsp of oil. Add the chopped scallions, red chilli, ginger, and garlic. Sauté for 2–3 minutes, stirring often.
- Stir in 2 tbsp curry powder and cook for 30 seconds.
- Add 400g chopped tomatoes, 400g coconut milk, the drained chickpeas, chopped coriander stalks, 2 tbsp tamari or soy sauce, 1 tsp salt and ½ tsp black pepper. Bring to the boil, then reduce to a simmer.
- Stir in the juice of ½ a lime and 1 handful of baby spinach. Cook until the spinach wilts. Taste and adjust seasoning as needed.
- Warm 250g of pre-cooked brown rice or quinoa according to pack instructions.
- Cut 1 ripe avocado in half, remove the stone, scoop out the flesh and slice. Squeeze over the juice of ½ a lime. Using a vegetable peeler, create carrot ribbons from 1 carrot. Prepare 150g pink pickled cucumber or slice cucumber into 6cm x 0.5cm x 0.5cm strips.
- Divide the warm rice or quinoa between two bowls. Add half of the chickpea curry to each. Arrange the carrot ribbons, sliced avocado, 50g mixed leaves, 100g sauerkraut or kimchi, and pickled or fresh cucumber around the bowl. Add 2 tbsp hummus to each and sprinkle with 1 tbsp sesame seeds per bowl.
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Scallions Bunch (1 Piece)
€0.99
SuperValu Loose Garlic (1 Piece)
€0.49
SuperValu Loose Ginger (1 kg)
€5.59/kg€5.59/kg
SuperValu Mixed Chillies (50 g)
€0.89€17.80/kg
Schwartz Mild Curry Powder (85 g)
€2.60€30.59/kg
SuperValu Chopped Tomatoes (400 g)
€0.70€1.75/kg
SuperValu Coconut Milk (400 ml)
€0.95€2.38/l
SuperValu Chickpeas (400 g)
€0.43€1.08/kg
Kikkoman Tamari Gluten Free Soy Sauce (250 ml)
€3.49€13.96/l
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
SuperValu Fresh Coriander (25 g)
€1.19€47.60/kg
SuperValu Loose Limes (1 Piece)
6 for €2.50
€0.55
SuperValu Baby Spinach (200 g)
€1.39€6.95/kg
SuperValu Signature Tastes Ripe Avocado (1 Piece)
€1.35
SuperValu Irish Carrots Loose (1 kg)
€1.29/kg€1.29/kg
SuperValu Cucumber (1 Piece)
€0.89
SuperValu Goodness Quinoa (300 g)
€1.09€3.63/kg
Kuhne Sauerkraut (810 g)
€4.99€6.16/kg
SuperValu Signature Tastes Superfood Salad (150 g)
€2.09€13.93/kg
The Happy Pear Happy Hummus (150 g)
€2.99€19.93/kg
SuperValu Sesame Seeds (200 g)
€1.35€6.75/kg
Recipe
Ingredients
- 1 Bunch of scallions
- 2 Cloves of garlic
- ½ Thumb-sized piece of ginger
- ½ Red chilli
- 2 tbsp Curry powder
- 400g Tin chopped tomatoes
- 400g Tin coconut milk
- 2 x 400g Tins chickpeas
- 2 tbsp Tamari (or soy sauce)
- 1 tsp Salt
- ½ tsp Ground black pepper
- Small bunch of coriander
- 1 Lime
- 1 Handful baby spinach
- 1 Ripe avocado
- 1 Carrot
- 150g Pink pickled or fresh cucumber (Click on link below for recipe)
- 250g Pre-cooked brown rice or quinoa
- 50g Sauerkraut or kimchi
- 50g Mixed leaves
- 4 tbsp The Happy Pear Reduced Fat Hummus
- 2 tbsp Sesame seeds
Method
Click here for recipe to Pickled Pink Cucumber
- Peel 2 cloves of garlic. Finely chop 1 bunch of scallions and the garlic. Peel and finely chop ½ thumb-sized piece of ginger. Finely chop ½ a red chilli and a small bunch of coriander, keeping leaves and stalks separate. Drain and rinse 2 x 400g tins of chickpeas.
- Heat a large pan over high heat and add 1 tbsp of oil. Add the chopped scallions, red chilli, ginger, and garlic. Sauté for 2–3 minutes, stirring often.
- Stir in 2 tbsp curry powder and cook for 30 seconds.
- Add 400g chopped tomatoes, 400g coconut milk, the drained chickpeas, chopped coriander stalks, 2 tbsp tamari or soy sauce, 1 tsp salt and ½ tsp black pepper. Bring to the boil, then reduce to a simmer.
- Stir in the juice of ½ a lime and 1 handful of baby spinach. Cook until the spinach wilts. Taste and adjust seasoning as needed.
- Warm 250g of pre-cooked brown rice or quinoa according to pack instructions.
- Cut 1 ripe avocado in half, remove the stone, scoop out the flesh and slice. Squeeze over the juice of ½ a lime. Using a vegetable peeler, create carrot ribbons from 1 carrot. Prepare 150g pink pickled cucumber or slice cucumber into 6cm x 0.5cm x 0.5cm strips.
- Divide the warm rice or quinoa between two bowls. Add half of the chickpea curry to each. Arrange the carrot ribbons, sliced avocado, 50g mixed leaves, 100g sauerkraut or kimchi, and pickled or fresh cucumber around the bowl. Add 2 tbsp hummus to each and sprinkle with 1 tbsp sesame seeds per bowl.