Bean Buddha bowl with vegetable ceviche and chocolate mole

A unique vegetarian dish very complete with simple but sophisticated elaborations that transport to South American Creole cuisine.

The buddha bowl are unique dishes composed of several elaborations that are very balanced nutritionally and energetically. This includes five preparations that transport us to Creole cuisine, with a vegetable “ceviche” in which the marine touch is put by cochayuyo algae and a great contrast of flavors.

RECIPE ELABORATION BY ELABORATION

Preparation time: 1 h 45 min
Servings: 4-6

This buddha bowl is composed of:

• Buckwheat pancakes
• Beans
• Ceviche of cochayuyo seaweed, cauliflower, avocado and mushrooms
• Dark chocolate mole
• Red onion and radish pickles

The elaborations are simple and together preparing the dish takes less than two hours of time. Of course, buckwheat requires a previous soaking and, if homemade pickles are made, they must also have been left to macerate for at least 2 hours. You can prepare them a few days before, because they last you in the fridge for a long time.

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

BUCKWHEAT PANCAKES

Very simple pancakes with only four ingredients, gluten-free and very nutritious. Put two per buddha bowl.

Ingredients:

• 1 glass of buckwheat (soaked for 3 hours)
• 1/2 glass filtered water
• 1/2 teaspoon sea salt dessert
• coconut oil

Elaboration:

1. Wash and drain well the buckwheat soaked. Mix the water and salt, crush well until you get a homogeneous paste.
2. Spread a wide skillet or crepe with a little coconut oil. When the oil is hot, add a little of the paste, spread well with a spoon or with a spatula. Wait for it to be done on the bottom side, and with a spatula unhook the edges. Turn over when it is already golden brown and cook on the other side.
3. Reserve the pancakes hot by wrapping them in a clean kitchen cloth until serving.

BEANS

Put about 4 generous tablespoons of these beans along with the pancakes in a quarter of the buddha bowl.

Ingredients:

• 400 g cooked black beans
• 2 tablespoons water
• 1 teaspoon cumin powder dessert
• 1/2 teaspoon smoked paprika powder dessert
• 1/2 teaspoon garlic powder dessert
• 1/2 teaspoon dessert sea salt
• 3 tablespoons olive oil

Elaboration:

1. Cover the beans with water and cook for about 10 minutes. Drain the beans and pour the hot beans into a bowl along with the rest of the ingredients. Mix everything up right.
2. Beat the mixture with the help of a hand mixer until the consistency of a firm paste is obtained.
3. Stand about 20 minutes before serving.

CEVICHE OF COCHAYUYO SEAWEED, CAULIFLOWER, AVOCADO AND MUSHROOMS

In this fake ceviche the seaweed puts the touch of marine flavor and the vegetables different textures and flavors.

Ingredients:

• 50 g chopped and dehydrated cochayuyo seaweed
• seawater
• 100 g finely rolled white mushrooms
• 1/2 thin julienned red onion
• 100 g rolled cauliflower saplings
• 1 avocado not too ripe (firm)

For the marinade:

• 3 g garlic
• 10 g peeled fresh ginger
• 50 g celery, peeled and laminated
• 75 g chopped white onion
• 20 g coriander (leaves and stems)
• 30 g fresh or hydrated sea lettuce seaweed
• 50 ml lemon juice
• 50 ml lime juice
• 100 ml extra virgin olive oil
• 50 ml cold cochayuyo broth

Elaboration:

1. Hydrate the cochayuyo seaweed covered with sea water overnight. Drain and boil the seaweed in 3 parts filtered water with one part of the seawater that has been used to soak the seaweed.
2. Cook over low heat for 12 minutes and remove the cochayuyo, reserve the broth and cool.
3. Combine in a bowl the cochayuyo with the mushrooms, onion and cauliflower.
4. Prepare the marinade by placing all the ingredients in the blender glass. Beat well and filter.
5. Place the liquid on top of the seaweed and vegetables, marinate in the fridge for at least 2 hours.
6. Peel and cut the avocado into slices.
7. Mix with the other ingredients of the ceviche and stand for 10 minutes before serving, drained, in about a quarter of the buddha bowl.

DARK CHOCOLATE MOLE

It is the fastest preparation and provides a delicious spicy touch.

Ingredients:

• 10 g fresh ginger, skinless, chopped
• 3 cloves
• 1/2 teaspoon ground black pepper dessert
• 1 tablespoon roasted sesame seeds
• 1 garlic clove
• 60 g peanut butter
• 2 teaspoons dry marjoram dessert
• 1 teaspoon cumin powder dessert
• 1 teaspoon cinnamon powder dessert
• 2 tablespoons chopped toasted almonds
• 2 tablespoons raisins
• 50 g 100% chopped dark chocolate
• filtered water

Elaboration:

1. Mix all the ingredients well and cover just with water in the blender glass. Beat well
2. Reserve in small bowls that accompany the large buddha bowl with the other preparations.

RED ONION AND RADISH PICKLES

You can do them a few hours before, or a few days before. What is left over can be stored for up to 15 days in the refrigerator.

Ingredients:

• 1 red onion, julienned thinly
• 8 thinly rolled radishes
• 50 ml umeboshi vinegar
• 10 g birch sugar
• 1 teaspoon pink peppercorn dessert

Elaboration:

1. Dissolve the sugar with the umeboshi vinegar and mix with the other ingredients.
2. Macerate at least 2 hours before serving a couple of tablespoons of the pickle drained into the buddha bowl.