In Ancient China, black rice was called ‘forbidden rice’ as only the upper class were allowed to eat it. Indulge in its nutty flavour alongside a roast of Morrocan-spiced cauliflower, crispy chickpeas, and molasses-coated beetroot – bejewelled with crunchy hazelnuts and dried apricots.
BLACK RICE BUDDHA BOWL
BLACK RICE BUDDHA BOWL
with roast beets, hazelnuts & a cashew nut yoghurt dressing
Hands on Time: 15 - 25 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- Beetroot
- Black Rice
- Blanched Hazelnuts
- Cashew Nut Yoghurt
- Cauliflower Florets
- Chickpeas
- Dried Apricots
- Fresh Mint
- Green Leaves
- NOMU Moroccan Rub
- Pomegranate Molasses
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BOUNCY BLACK RICE
Preheat the oven to 200°C. Rinse the black rice and place in a pot over a medium heat. Submerge in 400ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but still bouncy. If it starts to dry out during the cooking process, add more water in small increments. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside until serving.
ROAST VEGGIES
Place the Beetroot chunks on one side of a roasting tray. Coat in oil, half of the pomegranate molasses, and some seasoning. Place the drained Chickpeas and cauliflower pieces on the other side of the roasting tray. Coat in oil, the Moroccan Rub to taste, and some seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crispy, shifting halfway.
TOAST THE HAZELNUTS
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MINTY YOGHURT DRESSING
Place the cashew nut yoghurt and chopped mint in a bowl. Mix in 10ml of olive oil, some seasoning, and the remaining half of the pomegranate molasses (to taste). Toss the rinsed green leaves with a drizzle of olive oil and season to taste. Set the dressing and the leaves aside until serving.
GRAB A BOWL!
Dish up a base of steamy black rice in a bowl. Cover in the Moroccan-spiced veggies and the sweet beets. Top with the dressed leaves and drizzle over the dairy-free dressing. Garnish with the toasted hazelnuts and the chopped, dried apricots. Have a seat, Chef!
BOUNCY BLACK RICE
Preheat the oven to 200°C. Rinse the black rice and place in a pot over a medium heat. Submerge in 600ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but still bouncy. If it starts to dry out during the cooking process, add more water in small increments. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside until serving.
ROAST VEGGIES
Place the Beetroot chunks on a roasting tray. Coat in oil, half of the pomegranate molasses, and some seasoning. Place the drained Chickpeas and cauliflower pieces on a separate roasting tray. Coat in oil, the Moroccan Rub to taste, and some seasoning. Pop both trays in the hot oven to roast for 30-35 minutes until cooked through and crispy, shifting halfway.
TOAST THE HAZELNUTS
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MINTY YOGHURT DRESSING
Place the cashew nut yoghurt and chopped mint in a bowl. Mix in 20ml of olive oil, some seasoning, and the remaining half of the pomegranate molasses (to taste). Toss the rinsed green leaves with a drizzle of olive oil and season to taste. Set the dressing and the leaves aside until serving.
GRAB A BOWL!
Dish up a base of steamy black rice in a bowl. Cover in the Moroccan-spiced veggies and the sweet beets. Top with the dressed leaves and drizzle over the dairy-free dressing. Garnish with the toasted hazelnuts and the chopped, dried apricots. Have a seat, Chef!
BOUNCY BLACK RICE
Preheat the oven to 200°C. Rinse the black rice and place in a pot over a medium heat. Submerge in 600ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but still bouncy. If it starts to dry out during the cooking process, add more water in small increments. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside until serving.
ROAST VEGGIES
Place the Beetroot chunks on a roasting tray. Coat in oil, half of the pomegranate molasses, and some seasoning. Place the drained Chickpeas and cauliflower pieces on a separate roasting tray. Coat in oil, the Moroccan Rub to taste, and some seasoning. Pop both trays in the hot oven to roast for 30-35 minutes until cooked through and crispy, shifting halfway.
TOAST THE HAZELNUTS
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MINTY YOGHURT DRESSING
Place the cashew nut yoghurt and chopped mint in a bowl. Mix in 20ml of olive oil, some seasoning, and the remaining half of the pomegranate molasses (to taste). Toss the rinsed green leaves with a drizzle of olive oil and season to taste. Set the dressing and the leaves aside until serving.
GRAB A BOWL!
Dish up a base of steamy black rice in a bowl. Cover in the Moroccan-spiced veggies and the sweet beets. Top with the dressed leaves and drizzle over the dairy-free dressing. Garnish with the toasted hazelnuts and the chopped, dried apricots. Have a seat, Chef!
BOUNCY BLACK RICE
Preheat the oven to 200°C. Rinse the black rice and place in a pot over a medium heat. Submerge in 1.2L of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but still bouncy. If it starts to dry out during the cooking process, add more water in small increments. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside until serving.
ROAST VEGGIES
Place the Beetroot chunks on a roasting tray. Coat in oil, half of the pomegranate molasses, and some seasoning. Place the drained Chickpeas and cauliflower pieces on a separate roasting tray. Coat in oil, the Moroccan Rub to taste, and some seasoning. Pop both trays in the hot oven to roast for 35-40 minutes until cooked through and crispy, shifting halfway.
TOAST THE HAZELNUTS
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MINTY YOGHURT DRESSING
Place the cashew nut yoghurt and chopped mint in a bowl. Mix in 30ml of olive oil, some seasoning, and the remaining half of the pomegranate molasses (to taste). Toss the rinsed green leaves with a drizzle of olive oil and season to taste. Set the dressing and the leaves aside until serving.
GRAB A BOWL!
Dish up a base of steamy black rice in a bowl. Cover in the Moroccan-spiced veggies and the sweet beets. Top with the dressed leaves and drizzle over the dairy-free dressing. Garnish with the toasted hazelnuts and the chopped, dried apricots. Have a seat, Chef!
Frequently Asked Questions
What is the preparation time for BLACK RICE BUDDHA BOWL?
The preparation time for BLACK RICE BUDDHA BOWL with roast beets, hazelnuts & a cashew nut yoghurt dressing is between 15 and 25 minutes.
What is the total time required to make BLACK RICE BUDDHA BOWL with roast beets, hazelnuts & a cashew nut yoghurt dressing?
The total time required to make BLACK RICE BUDDHA BOWL with roast beets, hazelnuts & a cashew nut yoghurt dressing is between 30 and 40 minutes.
How many servings does BLACK RICE BUDDHA BOWL provide?
4 servings
What are the main ingredients in BLACK RICE BUDDHA BOWL?
Beetroot, Black Rice, Blanched Hazelnuts, Cashew Nut Yoghurt, Cauliflower Florets, Chickpeas, Dried Apricots, Fresh Mint, Green Leaves, NOMU Moroccan Rub, Pomegranate Molasses
What is the nutritional information of BLACK RICE BUDDHA BOWL?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare BLACK RICE BUDDHA BOWL?
MINTY YOGHURT DRESSING: Place the cashew nut yoghurt and chopped mint in a bowl. Mix in 20ml of olive oil, some seasoning, and the remaining half of the pomegranate molasses (to taste). Toss the rinsed green leaves with a drizzle of olive oil and season to taste. Set the dressing and the leaves aside until serving. BOUNCY BLACK RICE: Preheat the oven to 200°C. Rinse the black rice and place in a pot over a medium heat. Submerge in 600ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but still bouncy. If it starts to dry out during the cooking process, add more water in small increments. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside until serving. TOAST THE HAZELNUTS: Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. ROAST VEGGIES: Place the beetroot chunks on a roasting tray. Coat in oil, half of the pomegranate molasses, and some seasoning. Place the drained chickpeas and cauliflower pieces on a separate roasting tray. Coat in oil, the Moroccan Rub to taste, and some seasoning. Pop both trays in the hot oven to roast for 30-35 minutes until cooked through and crispy, shifting halfway. GRAB A BOWL!: Dish up a base of steamy black rice in a bowl. Cover in the Moroccan-spiced veggies and the sweet beets. Top with the dressed leaves and drizzle over the dairy-free dressing. Garnish with the toasted hazelnuts and the chopped, dried apricots. Have a seat, Chef!
What should be prepared from my kitchen to make BLACK RICE BUDDHA BOWL?
Beetroot, Black Rice, Blanched Hazelnuts, Cashew Nut Yoghurt, Cauliflower Florets, Chickpeas, Dried Apricots, Fresh Mint, Green Leaves, NOMU Moroccan Rub, Pomegranate Molasses
How many calories does BLACK RICE BUDDHA BOWL have?
calories
How much fat content does BLACK RICE BUDDHA BOWL have?
grams
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