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May 05, 2021
COLORFUL BUDDHA BOWL | By Hubert Cormier
Presented by:
Buddha bowl recipes are always varied, crunchy and tasty. This dish combines fruit, vegetables, protein (animal or vegetable) and grains. This Buddha bowl version is bursting with flavour and is extra colourful: yellow turmeric/curry powder, red tomatoes, and orange sweet potatoes. Remember, colour means vitamins and minerals! Pssst… you can double the curry yogurt sauce - one part to marinate the chicken and the other part to enjoy with the Buddha bowl.
Servings: 4
Preparation time: 20 min
Cooking time: 20 min
Refrigeration time: 8 hours
Ingredients
Curry yogurt sauce
✔ 125 ml (½ cup) plain Greek yogurt
✔ 30 ml (2 tbsp.) curry powder
✔ 10 ml (2 tsp.) turmeric
✔ 15 ml (1 tbsp.) hot sauce
✔ 15 ml (1 tbsp.) maple syrup
✔ 3 garlic cloves, finely chopped
✔ Salt and pepper to taste
Buddha bowl
✔ 3 medium sweet potatoes, finely diced
✔ Olive oil
✔ 30 ml (2 tbsp.) curry powder
✔ Salt and pepper to taste
✔ A few leaves of romaine or Boston lettuce
✔ 125 ml (½ cup) cherry tomatoes, cut in half
✔ 60 ml (¼ cup) dried cranberries
✔ 125 ml (½ cup) cashews, coarsely chopped
✔ 125 ml (½ cup) feta cheese, crumbled
✔ 350 g (¾ lb) boneless skinless chicken thighs, cut into strips
Preparation
1. In a large bowl, combine all the ingredients for the yogurt curry sauce. Add the chicken strips to the yogurt sauce. Marinate for at least 8 hours.
2. When ready, preheat the oven to 220 °C (425 °F). Line a baking sheet with a silicone mat or parchment paper.
3. Place the sweet potatoes on one side of the baking sheet. Drizzle the sweet potatoes with olive oil and season. On the other half of the baking sheet, place the chicken strips. Cook for 20 minutes or until chicken is ready.
4. Meanwhile, assemble the bowls with the lettuce leaves, cherry tomatoes, dried fruit and nuts.
5. Add the sweet potatoes and chicken to the Buddha bowl. Garnish with feta cheese.
HUBERT'S TIP ☝️
Choose a nice variety of vegetables for this Buddha bowl. Consider radishes, avocado, carrots, red cabbage, spinach, broccoli, etc. Fresh or roasted is optional for step 3, just be creative!
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