A bowl of beautiful flavours, textures, and ingredients! Delve into steamed brown & wild rice, crunchy kale, oven roasted butternut & onion spiced with NOMU Oriental Rub with pickled radish for tangy sharpness. Served with a creamy guac, a garnish of nutty seeds & a Pesto Princess Red Pepper Pesto dressing.
Rainbow Roasted Buddha Bowl
Rainbow Roasted Buddha Bowl
with sesame seeds & pesto dressing
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Brown & Wild Rice
- Butternut
- Cashew Nus
- Cashew Nuts
- Guacamole
- Kale
- NOMU Oriental Rub
- Onion
- Onions
- Pesto Princess Red Pepper Pesto
- Radish
- Red Wine Vinegar
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
ROASTED VEG
Spread the Butternut pieces and onion wedges on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
FANCY GARNISH
Place the chopped cashews and sesame seeds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PICKLED Radish
In a bowl, combine the vinegar, 5ml of sweetener, a splash of water, and seasoning. Toss through the Radish rounds and set aside to pickle.
CRISPY Kale
Place the shredded Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. When the roast has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
PESTO DRIZZLE
Drain and reserve the pickling liquid from the Radish. Loosen the pesto with the pickling liquid and a drizzle of oil until drizzling consistency. Season and set aside.
BOWL ‘EM OVER
Serve it up buddha bowl style: Make a bed of the black rice. Top with the roasted veg & crispy Kale, and the pickled Radish. Serve the Guacamole alongside. Drizzle with the pesto dressing and garnish with the toasted nut & seed mix.
READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
ROASTED VEG
Spread the Butternut pieces and onion wedges on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
FANCY GARNISH
Place the chopped cashews and sesame seeds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PICKLED Radish
In a bowl, combine the vinegar, 10ml of sweetener, a splash of water, and seasoning. Toss through the Radish rounds and set aside to pickle.
CRISPY Kale
Place the shredded Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. When the roast has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
PESTO DRIZZLE
Drain and reserve the pickling liquid from the Radish. Loosen the pesto with the pickling liquid and a drizzle of oil until drizzling consistency. Season and set aside.
BOWL ‘EM OVER
Serve it up buddha bowl style: Make a bed of the black rice. Top with the roasted veg & crispy Kale, and the pickled Radish. Serve the Guacamole alongside. Drizzle with the pesto dressing and garnish with the toasted nut & seed mix.
READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
ROASTED VEG
Spread the Butternut pieces and onion wedges on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
FANCY GARNISH
Place the chopped cashews and sesame seeds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PICKLED Radish
In a bowl, combine the vinegar, 15ml of sweetener, a splash of water, and seasoning. Toss through the Radish rounds and set aside to pickle.
CRISPY Kale
Place the shredded Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. When the roast has 10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed kale and roast for the remaining time.
PESTO DRIZZLE
Drain and reserve the pickling liquid from the Radish. Loosen the pesto with the pickling liquid and a drizzle of oil until drizzling consistency. Season and set aside.
BOWL ‘EM OVER
Serve it up buddha bowl style: Make a bed of the black rice. Top with the roasted veg & crispy Kale, and the pickled Radish. Serve the Guacamole alongside. Drizzle with the pesto dressing and garnish with the toasted nut & seed mix.
READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice in a pot with 1,2L of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
ROASTED VEG
Spread the Butternut pieces and onion wedges on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
FANCY GARNISH
Place the chopped cashews and sesame seeds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PICKLED Radish
In a bowl, combine the vinegar, 20ml of sweetener, a splash of water, and seasoning. Toss through the Radish rounds and set aside to pickle.
CRISPY Kale
Place the shredded Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. When the roast has 10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed kale and roast for the remaining time.
PESTO DRIZZLE
Drain and reserve the pickling liquid from the Radish. Loosen the pesto with the pickling liquid and a drizzle of oil until drizzling consistency. Season and set aside.
BOWL ‘EM OVER
Serve it up buddha bowl style: Make a bed of the black rice. Top with the roasted veg & crispy Kale, and the pickled Radish. Serve the Guacamole alongside. Drizzle with the pesto dressing and garnish with the toasted nut & seed mix.
Frequently Asked Questions
What is the preparation time for Rainbow Roasted Buddha Bowl?
The preparation time for Rainbow Roasted Buddha Bowl with sesame seeds & pesto dressing is between 25 and 45 minutes.
What is the total time required to make Rainbow Roasted Buddha Bowl with sesame seeds & pesto dressing?
The total time required to make Rainbow Roasted Buddha Bowl with sesame seeds & pesto dressing is between 45 and 65 minutes.
How many servings does Rainbow Roasted Buddha Bowl provide?
4 servings
What are the main ingredients in Rainbow Roasted Buddha Bowl?
Brown & Wild Rice, Butternut, Cashew Nus, Cashew Nuts, Guacamole, Kale, NOMU Oriental Rub, Onion, Onions, Pesto Princess Red Pepper Pesto, Radish, Red Wine Vinegar, White Sesame Seeds
What is the nutritional information of Rainbow Roasted Buddha Bowl?
Calories: 883, Carbs: 113 grams, Fat: grams, Protein: 23.7 grams, Sugar: 18.7 grams, Salt: 1274 grams
How do I prepare Rainbow Roasted Buddha Bowl?
BOWL ‘EM OVER: Serve it up buddha bowl style: Make a bed of the black rice. Top with the roasted veg & crispy kale, and the pickled radish. Serve the guacamole alongside. Drizzle with the pesto dressing and garnish with the toasted nut & seed mix. PESTO DRIZZLE: Drain and reserve the pickling liquid from the radish. Loosen the pesto with the pickling liquid and a drizzle of oil until drizzling consistency. Season and set aside. CRISPY KALE: Place the shredded kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. When the roast has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. PICKLED RADISH: In a bowl, combine the vinegar, 10ml of sweetener, a splash of water, and seasoning. Toss through the radish rounds and set aside to pickle. FANCY GARNISH: Place the chopped cashews and sesame seeds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ROASTED VEG: Spread the butternut pieces and onion wedges on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). READY THE RICE: Preheat the oven to 200°C. Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
What should be prepared from my kitchen to make Rainbow Roasted Buddha Bowl?
Brown & Wild Rice, Butternut, Cashew Nus, Cashew Nuts, Guacamole, Kale, NOMU Oriental Rub, Onion, Onions, Pesto Princess Red Pepper Pesto, Radish, Red Wine Vinegar, White Sesame Seeds
How many calories does Rainbow Roasted Buddha Bowl have?
883 calories
How much fat content does Rainbow Roasted Buddha Bowl have?
grams
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