Vegan Thai Buddha Bowl
by Hetal Kamdar
Ingredients (1/2)
- 1 cup Boiled Chickpeas
- 1 cup Boiled rice
- 1 cup Coconut milk
- 1/2 cup Broccoli chopped
- 1/2 cup Zucchini chopped
- 1/2 cup Baby corn chopped
- A handful of Cherry tomatoes
- 1/4 cup crushed peanuts
- 2 tsp Extra virgin Olive oil
- 2 tsp Black sesame seeds
- Salt as per taste
- 3/4 th cup Peanut butter
Ingredients (2/2)
- 1 tbsp Butter
- 2 tsp Honey
- 2 tsp Sriracha sauce
- 1 tsp Lemon juice
- Salt as per taste
Step 1 of 8
Heat a nonstick pan and add 1tsp oil in it. Once the oil is hot add chopped zucchini and sprinkle some salt on it.
Step 2 of 8
Saute for 2-3 minutes on a medium flame till they are soft and tender. Remove it in a bowl and keep it aside.
Step 3 of 8
Similar way saute baby corn and keep it aside in a
Step 4 of 8
Heat water in a pan and add some salt in it. Once the water starts boiling add chopped broccoli pieces in it and blanch for 5 minutes and strain the water.
Step 5 of 8
Heat 1tsp oil in the same pan and add blanched broccoli in it. Saute it for 2-3 minutes till the broccoli pieces are soft and tender. Keep it aside in a bowl.
Step 6 of 8
Take a pan and boil 3-4 cups of water in it. Add rice and salt in it and let the rice cook for 8-10 minutes till all the grains are soft and tender.
Step 7 of 8
Now strain the rice till all the water is drained out. Let the rice cool under the fan.
Step 8 of 8
Once the rice cools down add coconut milk in it and keep it aside in a bowl.
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