What are the main ingredients in Rainbow Roasted Buddha Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Rainbow Roasted Buddha Bowl?

Calories: 850, Carbs: 96 grams, Fat: grams, Protein: 21.8 grams, Sugar: 14.8 grams, Salt: 881 grams

How do I prepare Rainbow Roasted Buddha Bowl?

RICE RICE BABY: Preheat the oven to 200°C. Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. It should be tender but still bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving. PAMPER THOSE VEGGIES: Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside. SOMETHING TO CASHEW ON: Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. IN A PICKLE & VINAIGRETTE: In a bowl, combine the vinegar, 10ml of a sweetener of choice and add water in 5ml increments until drizzling consistency. Add the radish rounds and set aside to pickle. CRISP IT UP: When the roast reaches the halfway mark, give them a shift and scatter over the massaged kale. Return to the oven and cook for the remaining time until crispy. TIME TO DINE: Plate up the black rice. Top with the roasted veg, the crispy kale, the pickled radish, the avocado slices, and the chopped coriander. Drizzle over the pesto dressing and sprinkle over the sesame seeds and toasted cashew nuts. Get munching, Chef! HALLO AVO: Halve the avocado and remove the pip. Peel off the skin, and slice the flesh. Season and set aside. Drain and reserve the pickling liquid from the radish. Loosen the pesto with the pickling liquid until drizzling consistency. COAT THE CAULI: Spread out the cauliflower chunks and the onion wedges on a roasting tray. Coat in oil, the rub, and season. Roast in the hot oven for 25-30 minutes until cooked through, shifting halfway.

What should be prepared from my kitchen to make Rainbow Roasted Buddha Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Rainbow Roasted Buddha Bowl

A veggie feast for the eyes and the taste buds! With beautiful colours and balanced flavours, this Buddha bowl starts with a layer of black rice. Topped with roasted veggies, crispy kale, pickled radish rounds, slices of green, creamy avo, a drizzle of red pepper pesto, and a sprinkle of white sesame seeds.

Rainbow Roasted Buddha Bowl

with fresh coriander, sesame seeds & pesto dressing

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Black Rice
Cashew Nuts
Cauliflower Florets
Fresh Coriander
Kale
NOMU Oriental Rub
Radish
Red Onion
Red Onions
Red Pepper Pesto
Red Wine Vinegar
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

RICE RICE BABY
Preheat the oven to 200°C. Rinse the rice and place in a pot with 300ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. It should be tender but still bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.
COAT THE CAULI
Spread out the cauliflower chunks and the onion wedges on a roasting tray. Coat in oil, the rub, and season. Roast in the hot oven for 20-25 minutes until cooked through, shifting halfway.
PAMPER THOSE VEGGIES
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside.
SOMETHING TO CASHEW ON
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
IN A PICKLE & VINAIGRETTE
In a bowl, combine the vinegar, 5ml of a sweetener of choice and add water in 5ml increments until drizzling consistency. Add the radish rounds and set aside to pickle.
CRISP IT UP
When the roast reaches the halfway mark, give them a shift and scatter over the massaged kale. Return to the oven and cook for the remaining time until crispy.
HALLO AVO
Halve the avocado and set aside the half containing the pip for another meal. Peel off the skin, and slice the flesh of the remaining half. Season and set aside. Drain and reserve the pickling liquid from the radish. Loosen the pesto with the pickling liquid until drizzling consistency.
TIME TO DINE
Plate up the black rice. Top with the roasted veg, the crispy kale, the pickled radish, the avocado slices, and the chopped coriander. Drizzle over the pesto dressing and sprinkle over the sesame seeds and toasted cashew nuts. Get munching, Chef!

Black Rice - 75ml
Cauliflower Florets - 200g
Red Onion - 1
NOMU Oriental Rub - 10ml
Kale - 50g
Cashew Nuts - 20g
Red Wine Vinegar - 10ml
Radish - 20g
Avocado - 1
Red Pepper Pesto - 30ml
Fresh Coriander - 4g
White Sesame Seeds - 10ml

Download the Recipe

Serves 2

RICE RICE BABY
Preheat the oven to 200°C. Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. It should be tender but still bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.
COAT THE CAULI
Spread out the cauliflower chunks and the onion wedges on a roasting tray. Coat in oil, the rub, and season. Roast in the hot oven for 25-30 minutes until cooked through, shifting halfway.
PAMPER THOSE VEGGIES
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside.
SOMETHING TO CASHEW ON
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
IN A PICKLE & VINAIGRETTE
In a bowl, combine the vinegar, 10ml of a sweetener of choice and add water in 5ml increments until drizzling consistency. Add the radish rounds and set aside to pickle.
CRISP IT UP
When the roast reaches the halfway mark, give them a shift and scatter over the massaged kale. Return to the oven and cook for the remaining time until crispy.
HALLO AVO
Halve the avocado and remove the pip. Peel off the skin, and slice the flesh. Season and set aside. Drain and reserve the pickling liquid from the radish. Loosen the pesto with the pickling liquid until drizzling consistency.
TIME TO DINE
Plate up the black rice. Top with the roasted veg, the crispy kale, the pickled radish, the avocado slices, and the chopped coriander. Drizzle over the pesto dressing and sprinkle over the sesame seeds and toasted cashew nuts. Get munching, Chef!

Black Rice - 150ml
Cauliflower Florets - 400g
Red Onion - 1
NOMU Oriental Rub - 20ml
Kale - 100g
Cashew Nuts - 40g
Red Wine Vinegar - 20ml
Radish - 40g
Avocado - 1
Red Pepper Pesto - 60ml
Fresh Coriander - 8g
White Sesame Seeds - 20ml

Download the Recipe

Serves 3

RICE RICE BABY
Preheat the oven to 200°C. Rinse the rice and place in a pot with 900ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. It should be tender but still bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.
COAT THE CAULI
Spread out the cauliflower chunks and the onion wedges on a roasting tray. Coat in oil, the rub, and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway.
PAMPER THOSE VEGGIES
Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside.
SOMETHING TO CASHEW ON
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
IN A PICKLE & VINAIGRETTE
In a bowl, combine the vinegar, 15ml of a sweetener of choice and add water in 5ml increments until drizzling consistency. Add the radish rounds and set aside to pickle.
CRISP IT UP
When the roast reaches the halfway mark, give them a shift and return to the oven. Pop in the tray of kale and cook for the remaining roasting time until crispy.
HALLO AVO
Halve the avocados and set aside one of the halves containing a pip for another meal. Peel off the skin, and slice the flesh of the remaining halves. Season and set aside. Drain and reserve the pickling liquid from the radish. Loosen the pesto with the pickling liquid until drizzling consistency.
TIME TO DINE
Plate up the black rice. Top with the roasted veg, the crispy kale, the pickled radish, the avocado slices, and the chopped coriander. Drizzle over the pesto dressing and sprinkle over the sesame seeds and toasted cashew nuts. Get munching, Chef!

Black Rice - 225ml
Cauliflower Florets - 600g
Red Onions - 2
NOMU Oriental Rub - 30ml
Kale - 150g
Cashew Nuts - 60g
Red Wine Vinegar - 30ml
Radish - 60g
Avocados - 2
Red Pepper Pesto - 90ml
Fresh Coriander - 12g
White Sesame Seeds - 30ml

Download the Recipe

Serves 4

RICE RICE BABY
Preheat the oven to 200°C. Rinse the rice and place in a pot with 1,2L of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. It should be tender but still bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.
COAT THE CAULI
Spread out the cauliflower chunks and the onion wedges on a roasting tray. Coat in oil, the rub, and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway.
PAMPER THOSE VEGGIES
Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside.
SOMETHING TO CASHEW ON
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
IN A PICKLE & VINAIGRETTE
In a bowl, combine the vinegar, 20ml of a sweetener of choice and add water in 5ml increments until drizzling consistency. Add the radish rounds and set aside to pickle.
CRISP IT UP
When the roast reaches the halfway mark, give them a shift and return to the oven. Pop in the tray of kale and cook for the remaining roasting time until crispy.
HALLO AVO
Halve the avocados and remove the pips. Peel off the skin, and slice the flesh. Season and set aside. Drain and reserve the pickling liquid from the radish. Loosen the pesto with the pickling liquid until drizzling consistency.
TIME TO DINE
Plate up the black rice. Top with the roasted veg, the crispy kale, the pickled radish, the avocado slices, and the chopped coriander. Drizzle over the pesto dressing and sprinkle over the sesame seeds and toasted cashew nuts. Get munching, Chef!