For those of you who have never heard of a buddha bowl will wonder why, especially after trying this recipe for curried vegetarian buddha bowl. And for those of you who have, well you will just love this recipe! A buddha bowl is basically a colourful bowl of food as pleasing to the eye as it is in taste. Don’t get me wrong, taste is very important but if a plate of food doesn’t look delicious then it takes away from the flavour. I try to complement my bowl of food with colours that go well together …. as well as using spices that complement each other. Choosing an equally colourful bowl will enhance your dish even more . I’m always shopping around for different coloured dishes and if you open up my kitchen cupboard you’ll see an array of colourful bowls often looking mismatched side by side but beautifully enhanced with food inside!
Once we started making buddha bowls for dinner in our house we couldn’t stop and in fact the kids are disappointed when we don’t serve our food in a bowl! It makes life so easy to plate it all up together and now the family like making their own individual bowls to see who can make theirs look the nicest!
The vegetables here are roasted in paprika, turmeric and cumin seeds to give them a sweet, yet spicy aftertaste.
The quinoa is cooked in similar spices to give an Indian style flavour. And the halloumi cheese is sprinkled with paprika and grilled whole then sliced. The halloumi gives a salty, yet smoky flavour to the dish, perfectly complementing the curried flavour of the vegetarian buddha bowl.
Then when all the different components of the dish are cooked it’s so simple! Just fill your bowl with quinoa…
Add the slices of roasted sweet potato….
Then the fresh coriander leaves…..
Slices of grilled halloumi cheese…..
Add the roasted cauliflower and pomegranate seeds. Pomegranate seeds add a lovely texture to the bowl as well as a vibrant colour…
Finish with a row of chickpeas and a slice of poppadum…
We top ours with flaked roasted coconut and a yogurt, lime and cucumber sauce. See recipe here…
And voilá…. you have THE most perfect curried vegetarian buddha bowl ! Warning…..One bowl may not suffice! Enjoy!
- 2 medium sweet potatoes
- 1 small cauliflower
- 200g quinoa
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 400ml vegetable stock
- 3 tablespoons olive oil
- 1 tablespoon smoked paprika
- 2 tablespoons ground turmeric
- 2 tablespoons cumin seeds
- 1 tablespoon curry powder
- 200g halloumi cheese
- 200g cooked chickpeas
- 1 large handful fresh coriander
- salt and pepper
- 2 tablespoons pomegranate seeds
- 2 tablespoons toasted coconut flakes
- 4 poppadum to serve
- Preheat the oven to 190˚C.
- Begin by preparing the vegetables for roasting. Slice the sweet potato into slices including the skin. Place on an tin lightly oiled with olive oil. Drizzle some more oil on top and sprinkle on the paprika and a pinch of salt and pepper.
- Cut the cauliflower into small florets and place in a bowl. Add 2 tablespoons of olive oil, 1 tablespoon of turmeric, the cumin seeds and curry powder. Mix until well incorporated. Place the curried cauliflower on a roasting pan and together with the sweet potato roast in the oven for 20 minutes or until cooked, turning halfway.
- Prepare the quinoa. Cook the onion and garlic for 1 minute in olive oil. Add the turmeric, curry powder and cumin seeds and cook for one minute until fragrant.
- Add the quinoa and coat with the spices. Pour in the stock and mix well. Bring to the boil and simmer for 15 minutes. Once cooked turn off the heat but leave covered as this will continue to steam the quinoa.
- Sprinkle some paprika on the halloumi and grill for 5 minutes on each side or until it starts to bubble and turns a golden brown. Slice into pieces.
- Place the chick peas on a roasting tin and sprinkle with turmeric. Cook in the oven for 5 minutes.
- Now arrange the buddha bowl. Place the quinoa in the bowl first. Then top with sliced sweet potato, chickpeas, halloumi cheese, curried cauliflower and coriander leaves. Finish with pomegranate seeds and toasted coconut.
- Delicious served with a yogurt, cucumber and lime dressing. Serve with poppadum.