Buddha Bowl: Russian Superfood

Main Dishes • Author's

Time 30 minutes + 1 day 8 hours

Ingredients 24

Servings 4

Description

This recipe was shared with us by chef John Smith from Green Leaf Bistro. Buckwheat is everything to us after Pushkin. Birch trees are also a strong association with Russia. We gather young birch buds and then add them to our bowl. When they are young, they are soft and pleasant. First, we prepare them in advance, and when they run out, we simply remove this bowl from the menu and move on to others. We do not overcook the buckwheat; we keep the grains intact. Fermented tomatoes and cauliflower add acidity and spice.

Ingredients

Buckwheat Groats 15 oz
Avocado 5 oz
Mixed tomatoes of different colors 15 oz
Romaine lettuce 0 oz
Pistachios 5 oz
Birch sap 0 oz
Chicken fillet 5 oz
Blackberry 10 oz
Toasted Sesame 0 fl oz
Sriracha 0 fl oz
Salt 0 oz
Red Grape Juice 5 fl oz
Beetroot 0 fl oz
Water 10 fl oz
Garlic 0 oz
Sugar 0 oz
Black Cumin (Cumin) 0 oz
Cauliflower 5 oz
Ground coriander 0 oz
Grated Ginger Root 0 oz
Olive Oil 0 fl oz
Teriyaki sauce for stir-fry 0 oz
Lime Juice 0 fl oz
Dill 0 oz

Step-by-Step Guide

Step 1

First, prepare the fermented tomatoes. To do this, peel 280 grams of pink tomatoes, slice 20 grams of garlic, and crush the cumin until it releases a strong aroma.

Step 2

Combine 80 ml of red cabbage juice and 20 ml of beetroot juice, add 200 ml of water, 4 grams of sugar, garlic, and cumin.

Step 3

Place the tomatoes in a glass container and pour the prepared marinade over them. Ensure that they are completely submerged in the liquid. Leave the tomatoes at room temperature for 24 hours.

Step 4

Next, add the fermented cabbage. Break it into florets, slice the ginger root and 4 grams of garlic, and grind the coriander until it becomes fragrant.

Step 5

Mix 40 ml of red cabbage juice with 8 ml of beet juice. Add 80 ml of water, 4 grams of sugar, garlic, ginger, and coriander. Place everything in a glass container similar to tomatoes. Let it sit for 24 hours.

Step 6

To prepare the pine nut sauce, soak 60 grams of nuts in water for at least 8 hours.

Step 7

Drain the water, add olive oil, tamari, lime juice, 4 grams of salt, and dill. Transfer all the ingredients to a blender and blend until smooth.

Step 8

Prepare the blackberry sauce. To do this, blend the blackberries in a blender and strain them through a fine sieve. Add sesame paste, sriracha sauce, 4 grams of salt, and whisk everything together. The sauce is ready!

Step 9

Rinse and pat dry the romaine leaves with a towel, then tear them into 4 cm pieces.

Step 10

Remove the skin from the avocado and slice it into wedges.

Step 11

Boil the turkey fillet and slice it.

Step 12

Cook the buckwheat until al dente.

Step 13

Place the cooked grains in the center of the bowl, then arrange the fermented tomatoes and cabbage, pink tomatoes, avocado, turkey, and pine nuts around it. Pour the pine nut sauce and blackberry sauce in the very center. Garnish with birch buds.