What are the main ingredients in Rainbow Roasted Buddha Bowl?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Sugar/Sweetener/Honey

Rainbow Roasted Buddha Bowl

Name: Rainbow Roasted Buddha Bowl
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Seasoning (salt & pepper); Water; Sugar/Sweetener/Honey

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

with sesame seeds & pesto dressing

Hands on Time: 25 - 45 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

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

Serves 1

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.

Brown & Wild Rice - 75ml
Butternut - 250g
Onion - 1
NOMU Oriental Rub - 10ml
Cashew Nus - 10g
White Sesame Seeds - 10ml
Red Wine Vinegar - 10ml
Radish - 20g
Kale - 50g
Pesto Princess Red Pepper Pesto - 30ml
Guacamole - 1 unit

Download the Recipe

Serves 2

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.

Brown & Wild Rice - 150ml
Butternut - 500g
Onion - 1
NOMU Oriental Rub - 20ml
Cashew Nuts - 20g
White Sesame Seeds - 20ml
Red Wine Vinegar - 20ml
Radish - 40g
Kale - 100g
Pesto Princess Red Pepper Pesto - 60ml
Guacamole - 1 unit

Download the Recipe

Serves 3

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.

Brown & Wild Rice - 225ml
Butternut - 750g
Onions - 2
NOMU Oriental Rub - 30ml
Cashew Nuts - 30g
White Sesame Seeds - 30ml
Red Wine Vinegar - 30ml
Radish - 60g
Kale - 150g
Pesto Princess Red Pepper Pesto - 90ml
Guacamole - 2 units

Download the Recipe

Serves 4

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.