Buddha Bowl Russian Superfood
4 servings
30 minutes
The recipe was shared with us by the chef of Touch of Matcha Yegor Rudolsky. Buckwheat is our everything after Pushkin. Birch trees are also strongly associated with Russia. We collect young birch buds, then add them to our bowl. When they are young, they are soft and pleasant. At first, we prepare them for future use, and when they run out, we simply remove this bowl from the menu and move on to others. We do not overcook buckwheat, we preserve the grain. Fermented tomatoes and cauliflower add acidity and spice.
1
First, prepare the fermented tomatoes. For this, peel 280 grams of pink tomatoes, slice 20 grams of garlic, and grind cumin until a strong aroma appears.
- Pink tomatoes: 480 g
- Garlic: 24 g
- Cumin: 4 g
2
Mix 80 ml of red cabbage juice and 20 ml of beet juice, add 200 ml of water, 4 grams of sugar, garlic, and cumin.
- Red cabbage juice: 120 ml
- Beetroot juice: 28 ml
- Water: 280 ml
- Sugar: 8 g
- Garlic: 24 g
- Cumin: 4 g
3
Place the tomatoes in a glass container and pour the prepared marinade over them. Ensure they are fully submerged in the liquid. Leave the tomatoes at room temperature for 24 hours.
4
Next is fermented cabbage. Break it into florets, slice the ginger root and 4 grams of garlic, and grind the coriander until a strong aroma emerges.
- Cauliflower: 120 g
- Ginger root: 4 g
- Garlic: 24 g
- Fresh cilantro (coriander): 4 g
5
Mix 40 ml of red cabbage juice and 8 ml of beet juice. Add 80 ml of water, 4 grams of sugar, garlic, ginger, and coriander. Place everything in a glass container similar to tomatoes. Leave for 24 hours.
- Red cabbage juice: 120 ml
- Beetroot juice: 28 ml
- Water: 280 ml
- Sugar: 8 g
- Garlic: 24 g
- Ginger root: 4 g
- Fresh cilantro (coriander): 4 g
6
To prepare pine nut sauce, soak 60 grams of nuts in water for at least 8 hours.
- Pine nuts: 80 g
7
Drain the water, add olive oil, tamari, lime juice, 4 grams of salt, and dill. Transfer all ingredients to a blender and blend until smooth.
- Olive oil: 20 ml
- Tamari sauce: 12 g
- Lime juice: 4 ml
- Salt: 8 g
- Dill: 4 g
8
Prepare blackberry sauce. To do this, blend the blackberries and strain them through a fine sieve. Add sesame paste, sriracha sauce, 4 grams of salt, and mix everything with a whisk. The sauce is ready!
- Blackberry: 240 g
- Sesame paste (tahini): 40 ml
- Sriracha: 4 ml
- Salt: 8 g
9
Wash and dry the romaine leaves with a towel, then cut into 4 cm pieces.
- Romano lettuce: 40 g
10
Peel the avocado and slice it into wedges.
- Avocado: 200 g
11
Boil the turkey fillet and slice it.
- Turkey fillet: 200 g
12
Cook buckwheat until al dente.
- Buckwheat groats: 400 g
13
Place boiled grains in the center of the bowl, surround with fermented tomatoes and cabbage, pink tomatoes, avocado, turkey, and pine nuts. Pour pine sauce and blackberry sauce in the center. Garnish with birch buds.
- Buckwheat groats: 400 g
- Pink tomatoes: 480 g
- Avocado: 200 g
- Turkey fillet: 200 g
- Pine nuts: 80 g
- Birch buds: 8 g
- Salt: 8 g
- Blackberry: 240 g
