Rice Buddha bowl with green curry and pumpkin pappardelle

A buddha bowl recipe with citrus and spicy touches inspired by Indian cuisine, very balanced, nutritious and ideal to take as a unique dish.

This buddha bowl, with preparations inspired by Indian cuisine, has only four elaborations. 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, lots of fiber, plenty of vegetables and healthy fats.

RECIPE ELABORATION BY ELABORATION

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

This buddha bowl is composed of the following elaborations:

• Semi-whole wheat rice with fermented lemon
• Green curry with chickpeas
• Pumpkin pappardelle marinated in orange, mustard and turmeric
• Nuts garrapiñadas with ginger

These elaborations are simpler than they seem and together preparing the dish takes just over an hour of time.

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

SEMI-WHOLE WHEAT RICE WITH FERMENTED LEMON

Both lemon and 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 grain basmati rice
• 10 g fermented and chopped lemon peel
• 20 g coconut oil
• 15 g 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 golden brown a little.
2. Add the cooked rice cold and sauté for a couple of minutes. Add the lemon peel and sauerkraut.
3. Remove from heat, give a couple of turns and serve occupying a quarter of the bowl.

MARINATED PUMPKIN PAPPARDELLE

Again, we have here citrus and spicy notes.

Ingredients:

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

Elaboration:

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

GREEN CURRY WITH CHICKPEAS

Ingredients:

• 200 g small chickpeas, cooked and drained,
• 1 medium zucchini, diced
• 1/2 white onion
• 1 garlic clove, chopped
• 15 g Thai green curry paste
• 200 ml coconut milk
• zest of a lemon
• 35 ml lemon juice
• 10 g apple syrup concentrate
• 1 tablespoon tamari
• fresh basil, cilantro and parsley, chopped
• 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 let it boil. Then, add the zest and lemon juice, syrup, tamari sauce, half a cup of chopped aromatic herbs, diced zucchini and chickpeas. Reduce the temperature and let it simmer for 10 minutes.
4. Correct salt. Put in a quarter of the bowl, next to the rice.

NUTS GARRAPIÑADAS WITH GINGER

Ingredients:

• 50 g peeled raw pecans
• 1 tablespoon coconut oil
• 1/2 teaspoon sea salt
• 1 teaspoon ginger powder
• 2 tablespoons rice molasses

Elaboration:

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