Hummus and Pickles Buddha Bowl

Eat the rainbow and make yourself a delicious bowl, Hummus and Pickles Buddha Bowl!

Tips:

1. Homemade hummus is my all time favourite, however, if you have little time at hand, use store bought hummus. Another option would be to meal prep a big batch of hummus at the beginning of the week and use it throughout the next couple of days.

2. The same goes with sauerkraut, you can do it yourself, using different flavours, like ginger and beet, or you can simply use store bought.

3. Sometimes when cooking, it’s all about planning, be smart about it. Start with the ingredient that takes the most to cook and continue like that, with the rest of the ingredients, cooking them in parallel. By cooking multiple ingredients in the same time, you will end up parallelising preparation and cooking time.

Preparation time 30 min
Cooking time 30 min
This recipe keeps for 5 days

Ingredients (2 servings)

Baked Potatoes

• 450 g Potatoes, raw (for baking)
• 1/2 tbsp Grapeseed oil (any cooking oil)
• 1/8 tsp Chili powder
• 1/2 tsp Salt
• 1 tsp, ground Cumin

Dressing

• 1/4 cup Hummus
• 1/2 tbsp Yellow mustard (optional)
• 1 tbsp Lime juice (or lemon)
• 1 tbsp Tahini
• 2 tbsp Water (more if needed)

Kale

• 100 g Kale, raw

Pickles

• 100 g Gingery Sauerkraut with Beets, Radish and Carrots (any cabbage-based pickles you like)

To serve

• 1/4 cup Black rice, uncooked
• 1/2 cup Black beans, boiled, with salt (canned or homemade)

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Instructions

1. Cook the rice
   Start with the ingredient that takes the most to cook, in my case the black rice. Will do the rest in parallel, it’s all about planning.
   Option 1 - Classic: Bring water to a boil, then stir in the rice and salt. Cook according to packet instructions.
   Option 2 - Pressure cook at High Pressure for 25 minutes and natural release the steam. The water - rice ratio is 1:1.
2. Prepare the potatoes
   While the rice is boiling, prepare and cook the potatoes.
   Wash, scrub (or peel, but I prefer skin on) and cube the potatoes into bite size pieces, around 1-2 cm (1/2 - 3/4 inch). Preheat the oven to 220C (425F) and line a baking sheet with parchment paper (or use an oven air fryer pan/tray). In a mixing bowl, toss everything together, until the potatoes are all evenly coated in oil and spices. Bake on a single layer, for 20 minutes or until tender and golden brown on the edges. Toss halfway.
3. Prepare the kale
   While rice and potatoes are cooking, prepare the Kale.
   Using your hands, pull the kale leaves from their stems and coarsely chop the leaves. Stem Kale using your preferred option,this should take around 2 to 3 minutes.
   If using Pressure Cooker:
   Pour about one cup of water in the inner cooking pot. Place in the steamer accessory and add the kale on top. Seal the vent and steam for 3 minutes.
4. Prepare the dressing
   In a small mixing bowl, whisk together the hummus, mustard (optional, personally, I like how the aroma of pickles is combined with mustard), lime juice, tahini and water to thin.
5. Build your bowl
   To build your bowl, divide the roasted potatoes, kale, pickles, black rice, black beans, hummus. Top with dressing and enjoy!
6. How to store
   Store the leftovers separately, in airtight containers, in the refrigerator for up to 5 days. Mix just before serving.

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Nutrition

One serving contains 419 calories, 14 grams of protein, 10 grams of fat, and 74 grams of carbohydrates.

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