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Indian Inspired Buddha Bowl

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Ingredients

Butter Chicken
20g Butter
500g Skinless Chicken Fillet, Cubed (replace with Chickpeas for a vege option)
1 Onion, Chopped
2/3rd cup (170mL) Cream
1 pkt MAGGI Butter Chicken Recipe Base
1/4 cup 60g Tomato Paste
Buddha Bowl Vege
Edamame Beans (handful per bowl) thawed
1 large Sweet potato, diced
1 large Carrot
1 Telegraph cucumber
60g Baby spinach leaves
1 Avocado - peeled, pitted and thinly sliced
1 tablespoon Freshly chopped coriander
Coarse sea salt to taste
Freshly ground black pepper to taste
4 tablespoons Olive oil, divided
1 Lemon (to serve in wedges)
Turmeric Rice
2 cups Basmati rice, rinsed
2 teaspoons Ground turmeric
6 Whole cloves
1 Bay leaf
1/2 teaspoon Fennel seeds
2 1/2 cups Vegetable broth
2 tablespoons Butter
Himalayan sea salt

Indian Inspired Buddha Bowl

  • Medium

Ingredients

  • Butter Chicken

  • Buddha Bowl Vege

  • Turmeric Rice

Directions

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Steps

1
Done

Make the Butter Chicken as per packet instructions

2
Done

Place the rice, turmeric, cloves, bay leaf, fennel, and broth in the bowl of an Instant pot, electric pressure cooker, or rice cooker. If using a pressure cooker, turn the valve to sealing. Hit the "rice" button and let it do its thing until it turns off automatically when the rice is done. Let sit for 10 minutes, then release any pressure if using a pressure cooker. Stir in the butter and sprinkle with salt. Fluff with a fork. Taste and add more salt as needed

3
Done

Build the Buddha Bowls as you like!

The Cafe

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Lemon & Dill Chicken
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Beef and Black Bean Sauce
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Lemon & Dill Chicken
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Beef and Black Bean Sauce