Buddha bowl: millet & roasted veggies with a tahini dressing

• Produce

  • 1/2 Avocado
  • 1 cup Beet, root
  • 1 cup Chickpeas
  • 1 Garlic clove
  • 1/2 Red onion, small
  • 1 cup Sweet potato

• Canned Goods

  • 2 cups Water or vegetable broth

• Condiments

  • 1 Dressing
  • 1 tbsp Maple syrup, organic
  • 3 tbsp Tahini

• Pasta & Grains

  • 1 cup Millet

• Baking & Spices

  • 1 pinch Cayenne pepper

• Nuts & Seeds

  • 1 Pumpkin seeds or roasted hazelnuts

• Liquids

  • 1 Water

• Other

  • 2 large handfuls Of leafy green, washed and dried (i used red chard
  • 1 tablespoon lemon juice or organic ACV

Found on valisesetgourmandises.com

Description

Ingredients

• 1 cup millet, uncooked
• 2 cups water or vegetable broth
• 1 cup chickpeas, rinsed and drained
• 1 cup diced sweet potato, about half a potato
• 1 cup peeled and diced beet root, about 1 big beet or 2 small
• 2 large handfuls of leafy green, washed and dried (I used red chard)
• Half a small red onion
• Half an avocado
• Pumpkin seeds or roasted hazelnuts (optional)
• DRESSING
• 3 tablespoons tahini
• 1 tablespoon lemon juice or organic ACV
• 1 tablespoon organic maple syrup
• 1 garlic clove, pressed
• A pinch of Cayenne pepper
• Warm water
• 2 cups fresh spinach, chopped
• ⅔ cup brown rice, cooked
• 1 big carrot, grated
• 1 cup red cabbage, grated
• 1 spring onion, chopped
• ½ cup fresh parsley, chopped
• A few fresh mint leaves, minced
• ½ avocado, diced
• Cherry tomato, cut in half
• A few spoons of roasted beet root hummus
• 1 tablespoon toasted sesame seeds
• 2 big kale leaves, stem removed
• 1 small sweet potato, diced
• 1 broccoli, cut in florets
• 200 g firm tofu, diced
• 1 spring onion, minced
• 2 tablespoons roasted sesame seeds
• TOFU MARINADE
• 1 tablespoon rice vinegar
• 1 tablespoon shoyu soya sauce
• 1 teaspoon organic agave syrup
• 1 teaspoon sri racha
• 1 small garlic clove, minced
• PEANUT SAUCE
• 2 tablespoons organic natural PB
• 1 tablespoon shoyu soya sauce
• 1 tablespoon organic agave syrup
• 1 tablespoon rice vinegar
• 1 tablespoon roasted sesame oil
• 1 garlic clove, minced
• 1 small piece of fresh ginger, minced
• 1 teaspoon sriracha
• Warm water

Directions

• Preheat oven to 400F (200C). Cut the sweet potato and the beet in 1-inch cubes. Put chickpeas and sweet potato in a big bowl and lightly cover with about a tablespoon of olive oil. Add salt & pepper to taste. Lay on a baking sheet.
• Put beet in the bowl and cover with a little bit of olive oil, salt & pepper. (I don’t mix the beet with the other ingredients to avoid staining.) Lay on the baking sheet along with the chickpeas and sweet potato.
• Bake for 30 to 40 minutes. Give a good stir after about 20 minutes to ensure even cooking. *The chickpeas will likely cook faster, keep an eye on them to avoid burning.
• Meanwhile, rinse the millet. In a medium-sized pot, bring to a boil one cup of millet in two cups of water or vegetable broth. Reduce heat, cover and let simmer for about 20 minutes. Turn off the heat, wait 5 minutes and then gently stir with a fork.
• When everything is ready, prepare the dressing: in a small bowl, mix all the ingredient except water. Add warm water, one tablespoon at a time, until you reach desired consistency. Taste and adjust flavours. Set aside.
• Assemble the bowls: put the greens, about ⅓ cup of millet, roasted vegetables, diced avocado, onion and seeds/nuts. Cover with sauce and enjoy.
• Toast sesame seed in a pan, keeping a close eye on them.
• Reheat rice.
• For a pretty presentation, put spinach in a big bowl and lay the rest of the ingredients in sections. Sprinkle with sesame seeds and enjoy!
• Mix together the tofu marinade ingredients. Put the tofu cubes in an air-tight container, add marinade, cover and shake well. Put in the fridge.
• Preheat oven to 400F (200C). Cut vegetables. Lay the sweet potato cubes on a cooking sheet and cover with a little bit of olive oil, salt & pepper. Put in the oven. About 10 minutes later, add broccolis, oil, salt & pepper. About 15 minutes later, add drained tofu cubes and bake for another 5 to 10 minutes, until veggies are tender and golden.
• While the vegetables are cooking, wash and tear kale leaves into bite-size pieces. Dry well with a clean towel. Put a bit of roasted sesame oil on a small plate, dip your fingers and massage each kale leaf. Divide them into two bowls.
• When the veggies are ready, turn off the oven and prepare the sauce. Mix all the ingredients and add a bit a warm water, one tablespoon at a time, until you reach the desired consistency. Taste and adjust to your liking.
• Cover the kale leaves with roasted veggies and tofu, add chopped green onion and toasted sesame seed. Savour.