This summer, pink is all over the place. I’ve been craving pink clothes (shopping trip – check), pink accessories, pink everything. So why not having a pink Buddha Bowl after all? I had so much fun looking for pink veggies and fruits although it’s not that easy. To prepare this recipe, you’ll have to start making pink hummus (you can find the recipe of the homemade pink hummus here).
My hubbie kind of had a shock when dinner was served (with the pink Buddha Bowl of course) but as time goes by, he is becoming more and more supportive of my blogger’s eccentricities. Thank you my love for understanding me! But back to the Pink Buddha Bowl recipe: if you have other pink veggies and pink fruits suggestions to make, let me know in the comment section down below. I would love to make it even pinker.
Servings: 4 persons
Total Time: 30 minutes (without counting the prep time for the pink hummus)
– 8 soup spoon homemade pink hummus
– 1 cooked beetroot
– ½ red cabbage
– 4 handfuls raspberries
– 2 chinese eggplants (regular ones would work as well, it’s just that they are bigger so one would probably be enough)
– 500g firm tofu
– 1 cup semolina
– 1 big bunch of radishes
– olive oil
– salt & pepper
– soya sauce
Preheat the oven to 350°F (180°C).
Drain the tofu and cut it into medium-size cubes.
Oil a baking sheet with olive oil. Place the tofu cubes on it and season with salt, pepper and soya sauce. Put in the oven and let cook for 25-30 minutes. Keep an eye on it to prevent the tofu from burning!
Wash the Chinese eggplants. Trim the stem off from the eggplants. Slice them and then cut each slice into four pieces. Heat 2 soup spoons of olive oil in a pan and cook the eggplants cubes over medium heat for 15 minutes. Stir occasionally.
Wash the red cabbage and chop it finely.
Wash the radishes. Give them a good haircut by removing the leaves and the roots.
Rince the cooked beetroot and chop it into small cubes.
Wash the raspberries and set aside.
Boil 1 cup of water in a saucepan. Add salt and a little bit of olive oil. Remove from the heat and pour the cup of semolina in it. Let sit for a few minutes and then gently stir with a fork. To give the semolina a pink touch, you can use the water in which you cook the beetroots. That’s the most natural of all the colorants out there.
You can now assemble your 4 Pink Buddha Bowls: place the pink hummus in the center of your 4 plates. Put around it the red cabbage, the beetroot, the radishes, the raspberries, the semolina, the baked tofu slices and the eggplants. Bravo et bon appétit!