Millet Buddha Bowl | टेस्टी हेल्दी कोदो मिलेट बोल |

A Buddha bowl consists of all a complete balanced meal served together in a beautiful way in a bowl. There is no rule for making a Buddha bowl and this one is a fusion that has the balance of carbs, protein, fibres, Fats, Vitamins and Minerals.

BUDDHA BOWL

Ingredients

Millet mixture
¾ cup kodo millet
1 ½ tbsp olive oil
2 tsp garlic, finely chopped
1 small onion, finely chopped
Salt to taste
Crushed black peppercorn to taste
Spicy chickpeas
1 cup boiled chickpeas
1 tsp smoked paprika
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garlic, finely chopped
1 tbsp parsley, finely chopped
A juice of half lemon
Dressing
1 tbsp olive oil
Juice of one lemon
2 tbsps tahini
2 tbsps maple syrup
1tsp mustard paste
Salt to taste
Crushed black peppercorn to taste
100 grams tofu, cut into 1 inch cube
Toppings
Baby spinach leaves 10-15
Cucumber slices, as required
7-8 snow peas, blanched
Assorted cherry tomatoes, as required
Toasted black sesame seeds, for garnish

Method

1. Heat oil in nonstick pan, add garlic, sauté on high heat for 1 minute. Add onion and sauté till translucent. Add kodo millet and sauté for1-2 minutes.
2. Add 2 cups water and mix well. Add salt, crushed black peppercorns, and mix well. Cook till the mixture comes to a boil. Cover and cook for 4-5 minutes or till most of the moisture is absorbed. Reduce the heat to low and continue to cook for 2-3 minutes. Switch the heat off and allow to rest for 5-10 minutes.
3. To make spicy chickpeas, mix together chickpeas, salt, crushed black peppercorn, smoked paprika, red chili powder, coriander powder, cumin powder, garlic, parsley, olive oil in a bowl. and squeeze the juice of half lemon and mix well till combine, marinate for 4-5 minutes
4. To make the dressing take olive oil in bowl, add juice of one lemon, tahini, maple syrup, mustard paste, salt and crushed black peppercorns and mix well add ¼ cup water and mix till well combine.
5. Heat 1 tbsp oil in nonstick pan add tofu, sprinkle some salt and cook on high heat for 1-2 minutes flip on other side cook for 1-2 minutes, transfer in bowl.
6. In the same pan add the chickpeas mixture and sauté on high heat for 2-3 minutes. Take the pan off the heat.
7. To assemble the bowl, arrange the 30-35 baby spinach leaves, add a portion of the cook millet, portion of the chickpeas mixture, cucumber slices, add portion of a tofu, 15-20 snow peas, blanched, assorted cherry tomatoes as required, drizzle some dressing, and toasted black sesame seeds. And serve with the remaining dressing.

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