Buddha Bowl

 Sunday night - and we are already primed to be in the "back to work tomorrow" mode.  All I wanted was something to eat and sit down to watch my current favorite show on TV.  As I was forgaing in my fridge, I was thinking of the Buddha Bowl I picked up for lunch at work last week.  Some brown rice, and a series of colourful vegetables, some bits of roast chicken - and some beautiful tahini dressing. I was lucky I had all the ingredients in my fridge and pantry.

So, Buddha Bowl it was and it was just perfect and satisfying! Pretty as a picture - who wouldn't want to eat this?

Ingredients:

1/2  cup of brown rice

1/2 cup of black rice

1/2 cup tricolour quinoa

1/2 cup bean seeds ( I had seeds from shelled beans that had been on the plant for too long)

5 different types of vegetables - you can use fresh veggies or roasted veggies or a mix of both.

I used roasted beetroot, 

shredded carrot.

broccoli and peas - microwaved

capsicum chopped finely

a bunch of beetroot leaves fresh from the garden, with the red stalks, shredded finely

For the protein:

I had left over chicken which I shredded

you can also use boiled eggs or canned tuna or if you are vegetarian or vegan, use canned chick peas

a tablespoon of white sesame seeds for garnish

1 cup tahini sauce

1/2 the juice of a lime instead of salt

Method:

Cook the rice and beans and when it is about 90% done, add the quinoa and cook till it is done.

Set aside.

Chop the roasted beetroot and set aside.

To the shredded beetroot leaves, add some vinegar and olive oil and set aside.

If using chick peas, drain the water, pan fry with some cummin, chilli and turmeric powder.  Set aside.

Assembly:

Place a cup of the cooked rice in the middle, with the tahini sauce on top.

Place all the other vegetables around it.

Garnish with sesame seeds.

Squeeze lime juice over your meal.

Put the TV on and enjoy your show and have your meal!