vegan

Buddha Bowl with Artichokes and Hummus

Breakfasts • Pan-Asian

Time 2 hours + 1 day

Ingredients 26

Servings 1

Description

This recipe was shared with us by John Smith, the chef at Green Leaf Café.

Ingredients

Spinach 0 oz
Parsley 0 oz
Vegetable Oil 0 fl oz
Mild Chili Spice 0 oz
Cauliflower 0 oz
Garlic 0 oz
Raw cane sugar 0 oz
Salt 0 oz
Mango 5 oz
Sriracha to taste
Chickpea 0 oz
Beetroot 0 oz
Toasted Sesame 0 fl oz
Meyer Lemon Juice 0 fl oz
Garlic chips 0 oz
Frozen green bean pods 0 oz
Sesame Oil 0 fl oz
Artichoke bottoms 0 oz
Romaine lettuce 0 oz
Red Currant 0 oz
Edamame Beans 0 oz
Hemp oil 2 spoons
Parsnip 0 oz
Peanut Sprouts 0 oz
White Cabbage to taste
Dried parsnip 0 oz

Step-by-Step Guide

Step 1

Fermented cabbage: Break the cauliflower into florets and tightly pack them into a glass container. Pour in red cabbage juice, add garlic, cane sugar, and salt (1 g). The juice should completely cover the cabbage, which should not come into contact with air. Leave it at room temperature for 20 hours.

Step 2

Beetroot hummus: Soak the chickpeas in water for 12 hours.

Step 3

Bake the whole beetroot, unpeeled and wrapped in foil, in the oven at 355°F for 40 minutes, until tender.

Step 4

Boil the chickpeas with added baking soda until tender, about one hour.

Step 5

Dice the chilled and peeled beet.

Step 6

Place the boiled chickpeas, tahini (8 ml), beetroot, garlic powder (1 g), vegetable oil (5 ml), salt (1 g), lemon juice, and blend until smooth, adding the water used to cook the chickpeas as needed.

Step 7

Pea Hummus: rinse the peas under running water, then boil for 5 minutes.

Step 8

Place the cooked green peas, sesame paste (10 ml), garlic powder, lemon juice, salt (1 g), vegetable oil (5 ml), and sesame oil into a blender and blend until smooth.

Step 9

Mango sauce: Peel the ripe mango, place the flesh in a blender, and blend until smooth.

Step 10

In the mango puree, whisk in sesame paste (3 ml), vegetable oil (3 ml), cooled boiled water, and sriracha sauce.

Step 11

Green sauce: remove the seeds and white membranes from the pepper.

Step 12

Wash the spinach (15 g) and parsley, dry them, and keep only the leaves.

Step 13

Place all the ingredients for the sauce into a blender and blend until smooth.

Step 14

Bowl: boil the beans in boiling water for 4 minutes. Peel them.

Step 15

Slice the red cabbage into thin strips.

Step 16

Remove the stem from the artichoke and cut the bud into wedges.

Step 17

Mix the spinach (20 g) and romaine lettuce with the green sauce and place on a plate. Arrange the artichokes and cabbage in a circle, and pour the mango sauce in the center. Use an ice cream scoop to place the hummus in the center and sprinkle with hemp seeds. Top the red cabbage with crushed dried parsnip.