Buddha Bowl with Artichokes and Hummus
1 serving
120 minutes
The recipe was shared with us by Yegor Rudolsky, chef of Touch of Matcha.
1
Fermented cabbage: break cauliflower into florets, tightly pack in a glass container, pour with red cabbage juice, add garlic, cane sugar, salt (1 g). The juice should completely cover the cabbage; it must not touch the air. Leave at room temperature for 20 hours.
- Cauliflower: 15 g
- Garlic: 2 g
- Cane sugar: 2 g
- Salt: 3 g
- Cabbage juice: to taste
2
Beetroot hummus: soak chickpeas in water for 12 hours.
- Chickpeas: 10 g
3
Bake the beet whole, unpeeled and wrapped in foil, in the oven at 180 degrees for 40 minutes until soft.
- Beet: 10 g
4
Boil the chickpeas with added baking soda until soft for about an hour.
- Chickpeas: 10 g
5
Cut the chilled and peeled beet into cubes.
- Beet: 10 g
6
Place boiled chickpeas, sesame paste (8 ml), beetroot, garlic powder (1 g), vegetable oil (5 ml), salt (1 g), lemon juice in a blender and blend until smooth, adding the water used to boil the chickpeas.
- Chickpeas: 10 g
- Sesame paste: 21 ml
- Beet: 10 g
- Garlic powder: 2 g
- Vegetable oil: 5 ml
- Salt: 3 g
- Lemon juice: 2 ml
7
Hummus from green peas: rinse the peas in running water, boil for 5 minutes.
- Frozen green peas: 15 g
8
Place cooked green peas, sesame paste (10 ml), garlic powder, lemon juice, salt (1 g), vegetable oil (5 ml), and sesame oil in a blender bowl and blend until smooth.
- Frozen green peas: 15 g
- Sesame paste: 21 ml
- Garlic powder: 2 g
- Lemon juice: 2 ml
- Salt: 3 g
- Vegetable oil: 5 ml
- Sesame oil: 2 ml
9
Peel the ripe mango, place the pulp in a blender and blend.
- Mango: 100 g
10
In the mango puree, mix in sesame paste (3 ml), vegetable oil (3 ml), cooled boiled water, and sriracha sauce.
- Sesame paste: 21 ml
- Vegetable oil: 5 ml
- Sriracha: to taste
11
Green sauce: remove seeds and white membranes from the pepper.
- Chili pepper: 2 g
12
Wash the spinach (15 g) and parsley, dry them, and keep only the leaves.
- Spinach: 40 g
- Parsley: 3 g
13
Place all ingredients for the sauce in a blender bowl and blend until smooth.
14
Boil the beans in boiling water for 4 minutes. Peel them.
- Edamame beans: 20 g
15
Cut the red cabbage into thin strips.
- Red cabbage: 20 g
16
Remove the stem of the artichoke and slice the bud into wedges.
- Artichokes: 50 g
17
Mix spinach (20 g) and romaine lettuce with green sauce and place on a plate. Arrange artichokes and cabbage in a circle, pouring mango sauce in the center. Place hummus in the center with an ice cream scoop and sprinkle with hemp seeds. Sprinkle red cabbage with crushed dried parsnip.
- Spinach: 40 g
- Romaine lettuce: 25 g
- Artichokes: 50 g
- Red cabbage: 20 g
- Hemp seeds: 2 tablespoons
- Dried parsnips: 3 g