Buddha Bowl Of Rice With Green Curry And Pumpkin Pappardelle

This buddha bowl, with preparations inspired by Indian cuisine, takes only four preparations. All of it is very aromatic thanks to the use of citrus fruits and spices such as turmeric or ginger.

It is a vegan dish that provides complete proteins, a lot of fiber, abundant vegetables and healthy fats.

Recipe elaboration to elaboration

Preparation time: 1 h 15 min
Servings: 4-6

This buddha bowl is composed of the following preparations:

• Semi-brown rice with fermented lemon
• Green curry with chickpeas
• Pumpkin pappardelle marinated in orange, mustard and turmeric
• Caramelised walnuts with ginger

These preparations are simpler than they seem and altogether preparing the dish takes little more than an hour of time.

Let’s now look at each elaboration step by step.

Semi-brown rice with fermented lemon

Both the lemon and the coconut give a very aromatic and tasty flavor to this rice, which will be one of the bases of our buddha bowl.

Ingredients:

• 200 g cooked and cold semi-whole basmati rice
• 10 g of fermented and chopped lemon peel
• 20g coconut oil
• 15g coconut chips
• 25 g red cabbage sauerkraut

Elaboration:

1. Heat the wok for a few seconds, add the coconut oil and then the coconut chips until lightly browned.
2. Add the cold cooked rice and sauté for a couple of minutes. Add the lemon peel and sauerkraut.
3. Remove from the heat, give a couple of turns and serve occupying a quarter of the bowl.

Marinated Pumpkin Pappardelle

Again we have citrus and spicy notes here.

Ingredients:

• 1 small fiddle gourd
• 15 g mustard
• 5g turmeric
• 100 ml of fresh orange juice
• 20 ml umeboshi vinegar
• 25 ml of extra virgin olive oil

Elaboration:

1. Peel the whole pumpkin. Turn it carefully to cut wide and thin strips that resemble the typical pappardelle pasta.
2. Beat all the other ingredients well and marinate the pumpkin strips for at least 40 minutes to 2 hours. Afterwards, you can keep the marinade in the fridge, if there is any left over.
3. Drain the pumpkin well and serve occupying half the bowl.

Green curry with chickpeas

Ingredients:

• 200 g small chickpeas, cooked and drained
• 1 medium zucchini diced
• ½ white onion
• 1 clove garlic, minced
• 15g Thai green curry paste
• 200 ml of coconut milk
• lemon zest
• 35 ml lemon juice
• 10 g concentrated apple syrup
• 1 tablespoon of tamari
• chopped fresh basil, cilantro, and parsley
• olive oil and salt

Elaboration:

1. Sauté the onion and garlic in a large skillet (or wok) with a tablespoon of olive oil. Cook over medium heat for 8 minutes, while stirring.
2. When they are soft, add the green curry paste, mix very well and cook for a couple of minutes.
3. Add the coconut milk and bring to a boil. Then add the lemon zest and juice, syrup, tamari sauce, half a cup of chopped herbs, diced zucchini and chickpeas. Reduce the temperature and simmer for 10 minutes.
4. Correct salt. Put in a quarter of the bowl, next to the rice.

Caramelised walnuts with ginger

Ingredients:

• 50 g raw pecans, peeled
• 1 tablespoon of coconut oil
• ½ teaspoon sea salt
• 1 teaspoon ground ginger
• 2 tablespoons rice molasses

Elaboration:

1. Wash and dry the walnuts; toast them in a frying pan without oil and set aside.
2. Place the rest of the ingredients in the hot pan. Mix, add the walnuts and stir until they are caramelised.
3. Remove, let cool and serve 4 or 5 on top of the pappardelle.