Buddha Bowl | बुद्धा बोल | Healthy Recipe | Gluten Free | Vegan Recipe | Sanjeev Kapoor Khazana

Heat oil in nonstick pan, add garlic, sauté on high heat for 1 minute. Add onion and sauté till translucent. Add kodo millet and sauté for 1-2 minutes.

Add 2 cups water and mix well. Add salt, crushed black peppercorns, and mix well. Cook till the mixture comes to a boil. Cover and cook for 4-5 minutes or till most of the moisture is absorbed. Reduce the heat to low and continue to cook for 2-3 minutes. Switch the heat off and allow to rest for 5-10 minutes.

To make spicy chickpeas, mix together chickpeas, salt, crushed black peppercorn, smoked paprika, red chili powder, coriander powder, cumin powder, garlic, parsley, olive oil in a bowl. Squeeze the juice of half lemon and mix well till combine, marinate for 4-5 minutes.

To make the dressing take olive oil in bowl, add juice of one lemon, tahini, maple syrup, mustard paste, salt and crushed black peppercorns and mix well add ¼ cup water and mix till well combine.

Heat 1 tbsp oil in nonstick pan add tofu, sprinkle some salt and cook on high heat for 1-2 minutes flip on other side cook for 1-2 minutes, transfer in bowl.

In the same pan add the chickpeas mixture and sauté on high heat for 2-3 minutes. Take the pan off the heat.

To assemble the bowl, arrange the 30-35 baby spinach leaves, add a portion of the cooked millet, portion of the chickpeas mixture, cucumber slices, add portion of tofu, 15-20 snow peas, blanched, assorted cherry tomatoes as required, drizzle some dressing, and toasted black sesame seeds. Serve with the remaining dressing.

Equipment Needed

Dietary

Allergens