I’ve got a bowl beaming with warm, cozy goodness for you today, friends.
My last week of 2016 was spent with one incredibly wicked sinus cold. You know the kind that makes it feel like your head is the size of a watermelon? It was one of those. After my mum left to go back to Ontario, I swung into full-on lets-kick-this-illness-ASAP mode. I took oil of oregano. Sucked on losenges. Knocked back shots of ginger, lemon, turmeric and cayenne. Slept. Loaded up on vitamin C. Drank loads of chaga mushroom elixirs. Guzzled water. You name it, I did everything.
Thankfully, things are looking up. After trying all the remedies I could think of and sneezing my way through copious boxes of tissues, I’m back to sleeping in the horizontal position as opposed to sitting up. HOORAY! On Monday I told you that one of my goals for this year is to express gratitude for at least 5 things daily, and this my friends, is something to be exceptionally grateful for!
While starting the year feeling a little under the weather wasn’t my intention, sharing a bunch of healthy, hearty, wholesome and flavour-packed recipes this month is. Don’t get me wrong – I always want to bring you guys these sorts of dishes. However, this is especially the case now because it’s January and I know many of us are looking for healthy kitchen inspiration that goes beyond salads. (Not to knock salads – you guys know I love them and if you’re in the mood, I highly suggest this one.)
Where was I? Right, healthy, hearty and wholesome. Buddha bowls come to mind when I hear these words, and in attempt to kick my cold on the weekend, I came up with an Indian-inspired one that I’m calling the Bombay Buddha Bowl. Roasted sweet potato, plenty of greens, curried lentils, cashews and cabbage over cauliflower rice, drizzled with sweet coconut mango sauce – guys, this thing is the real deal.
It may look like a lot of work, but I promise you it comes together quickly and you’ll be thanking me when you sit down with a fork to dive in. Here’s to a healthy, colourful and delicious 2017!
Bombay Buddha Bowl
Prep Time: 15 mins
Cook Time: 25 mins
Ingredients (2 servings)
- 4 cups cauliflower florets
- 1 cup diced peeled sweet potato, raw
- 1 tsp melted coconut oil
- 1 tsp curry powder, divided
- 3 tbsp finely diced white onion
- 1/2 cup uncooked green or brown lentils
- 1 cup water
- 1 tsp each minced fresh parsley and cilantro
- 1 cup shaved or very thinly shredded purple cabbage
- 1 cup each thin green beans and broccoli florets
- 2 tbsp raw cashew halves
- 1/2 tsp sesame seeds
For the coconut mango sauce:
- 1/2 cup canned coconut milk
- 1 mango, pitted and diced
- 1 tsp curry powder
- 1/4 tsp turmeric
Make the coconut mango sauce by whirling the 4 ingredients in a food processor until completely smooth. Pour into a jar and set aside.
Preheat the oven to 400F and line a baking sheet with parchment paper.
Toss the sweet potato in melted coconut oil and 1/2 tsp curry powder. Scatter it on the lined baking sheet and roast for 25 mins, shaking the pan occasionally for even cooking.
Mist a frying pan with olive or coconut oil and sautee the white onion and 1/2 tsp curry powder for 1 minute. Add the lentils and 1 cup water. Bring the liquid to a boil, then reduce to a simmer and cover the pan. Continue cooking for 15 minutes or until lentils are cooked. Drain off any excess liquid and stir in the parsley and cilantro.
Steam or lightly boil the green beans and broccoli until vibrant green, about 4-5 minutes if steaming, 2-3 minutes if boiling.
Make the cauliflower rice by pulsing cauliflower florets in the food processor. Divide it between 2 bowls.
Arrange the shredded cabbage, green beans, broccoli, roasted sweet potato and lentils on top of the cauliflower rice. Sprinkle with sesame seeds and cashews, then spoon the coconut mango sauce on top.
So tell me…
- What are your best cold remedies?
- Any recipe requests for upcoming weeks?