Budda bowls are filling dishes made of greens (raw or cooked), grains, broth and beans and are great for a quick flavourful dinner. The good thing about them is you can stick pretty much anything you want in them.
The ingredients in mine were largely sourced from the reduced bin in a local supermarket and an ethical food shop whilst I was out on the hunt for vegan cheese yesterday (another story entirely) so it was a very cheap but very delicious dinner.
- Pint of vegetable broth with a half-thumb sized piece of ginger, a clove of garlic and some fresh red chilli – all finely sliced thrown in to infuse for 10 minutes
- Some steamed broccoli, carrot, and sugar peas
- Raw spinach and spring onion
- Buckwheat noodles
- Cashew nuts
- Pressed tofu
Simply cook the buckwheat noodles in the vegetable broth for 5-6 minutes and put the carrots, broccoli and sugar peas in to steam (use microwave steamer to get them done in a couple of minutes).
Whilst they are cooking heat a little oil in a pan and fry some slices of tofu for a couple of minutes each side so they are golden and crispy. About 30 seconds before the end add a handful of cashew nuts to toast.
In a bowl arrange the noodles, raw and fresh vegetables and fried tofu in a bowl. Top with the toasted cashew nuts and a couple of spoons of the broth. Add a little more fresh chilli if you like your bountiful bowl hot!
I found the vegan cheese by the way, I have yet to try it. As a cheese lover I am skeptical…..