You’ll love this fresh, healthy and satisfying vegan Buddha bowl created for us by our great Chef friend, Steve Tonkin.
So vibrant, colourful and delicious, this mix of our Tamari Mega Omega 7 seed mix, red Carmargue rice and wild rice, roasted butternut squash, grapes, pomegranate and tahini labneh is simple to prepare and packed full of wholesome vegan goodness.
40g red Camargue rice, cooked through
40g wild rice, cooked through
20g each of red and white endive leaves, picked, washed and spun dry in a salad spinner
20g baby gem leaves, picked, washed and spun dry in a salad spinner
40g roasted butternut squash
20g seedless grapes, cut in half
20g Tamari Mega Omega 7 seed mix for the rice and 20g to scatter over
15g pomegranate seeds
5g mint, finely shredded
5g flat parsley, finely shredded
15ml rapeseed oil
Maldon sea salt
cracked black pepper
20ml tahini labneh (see below)
10g sprouting seeds or beansprouts
2g sumac powder
Roasted Butternut Squash:
1 butternut squash (approximately 1kg), peeled, seeded and diced into 2cm cubes
20ml rapeseed oil
10g picked thyme leaves
salt and freshly ground black pepper
Pre-heat the oven to 180C. Marinade the cubes with the rapeseed oil, herbs, garlic in a bowl and season. Sear the cubes in a hot pan, lightly caramelize all around, take out and place on a baking tray. Put in the oven until just cooked 3-4 minutes (Do not overcook) Leave to cool but keep at room temperature.
500ml dairy free yogurt, strained overnight in the fridge to remove all whey
½ tsp salt
¼ lemon juice
Spoon the drained yogurt into a bowl add the tahini, lemon juice and season, store in refrigerator for up to 1 week.
Mix the Camargue rice with the Tamari Mega Omega seeds and grapes, the wild rice with the pomegranate seeds, then add the rapeseed oil and season. Arrange the ingredients in the bowl as per the picture (if you want it to look extra special), finishing with the sprouting seeds and a sprinkling more of Munchy seeds. Poor the tahini labneh into a ramekin in the centre of the plate. Drizzle some rapeseed oil over and around, then finish with a dusting of sumac on the labneh. Not only does this look fab but it tastes super fab too!