Wild Rice, Carrots and Tubers Buddha Bowl

 

It has become a tradition for me to cook one Buddha Bowl a week and I’m pretty happy about it. Especially because I have managed to make my carnivore other half eat tofu. You have no idea who I’m dealing with 🙂 ! I’m trying to reduce meat in our diet as much as possible (without banning it completely) and finding savory and nourishing vegetarian dishes can sometimes be tricky. Yet with Buddha Bowl I’ve found the right balance. Is anyone of you having a “carnivore-vegetarian” struggle at home? Let me know in the comment section down below how you’ve managed to resolve it!! I’d be very glad to learn more about it 🙂

 

Servings: 4

Total time: 40min

 

Ingredients:

– 3 cups edamame beans

– 4 carrots

– 4 sprigs fresh cilantro

– 2 yams

– 2 parsnips

– 500g firm tofu

– 1 pot artichoke and spinach hummus (~220g)

– 2 cups wild rice

– olive oil

– salt and pepper

 

 Directions:

Preheat the oven to 400°F (200°C).

Peel, wash and chop the carrots, yams and parsnips into small cubes.

Place the vegetable cubes on a baking sheet. Sprinkle with olive oil and season with salt and pepper. Mix with a wooden spoon so that all the cubes are well coated with olive oil.

Cook in the oven for 20 to 25 minutes.

Bring water to a boil in 2 large saucepans. You will need them to cook the rice and the beans. When the water is boiling, add some salt in both saucepans and cook the rice and the beans. Wild rice tend to take a little bit more time to cook than regular rice. Adjust cooking time accordingly and follow package instructions.

Cut the tofu into small cubes. Heat a frying pan over medium heat and pour 2 to 3 soup spoons of olive oil. Fry the tofu for 3 to 5 minutes on one side. Then flip over to the other side for another 3 to 5 minutes and add 3 soup spoons of soya sauce. The tofu should have a golden and crisp aspect. Set aside when ready.

Wash and chop up the cilantro as finely as possible.

Take the vegetables out of the oven. Set aside. Drain the rice and the edamame beans. Set aside.

Now is the time to assemble all the ingredients together. In 4 large plates, put the artichoke and spinach hummus in the center. Then add the tofu, the beans, the rice and the grilled tuber and carrots around the dip. Sprinkle with cilantro and adjust seasoning if necessary.

Namasté!

 

Close-up:

Wild Rice, Carrots and Tubers Buddha Bowl
Wild Rice, Carrots and Tubers Buddha Bowl

 

 

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