Recipe #1 Mexican meaty Buddha bowl
Ingredients (1 Person)
- 100 grams of lean beef
- 1/2 cup of corn
- 1/2 cup of cooked black beans
- 150 gr of white button mushrooms
- 1/2 Tomato
- 1/4 Onion
- 1/4 Avocado
- 50 grams of yogurt
- Chopped cilantro
- Lime
- Salt and pepper to taste
Process
- The first thing we are going to do is to wipe the dirt off of the mushrooms using a paper towel,
let's remove the roots, and now cut the stem and the mushroom into 4 pieces. Stir fry the
mushrooms until they are cooked and a little golden brown. - Let's prepare a pico de gallo, in a bowl put together some chopped tomatoes, chopped onion and cilantro, add some salt and pepper and something to spice it up, I used some cayenne pepper.
- Since I didn't want to add more fat I didn't used oil to cook the meat. I just placed it in the grill
at high heat to get a nice crispy crust. Then I cut it so I could eat it without using a knife. - Process together the yogurt, avocado, cilantro, little bit of lime juice and a pinch of salt and the dressing is ready!
- Time to place everything in the bowl. First the black beans, the corn, the mushrooms, the pico de gallo we made, the meat and of course the dressing.
- This bowl is kind of a mix of a lot of things, it has fresh and earthy flavours so is the best of both worlds hehe. In this case I didn't use a grain per se, but it was because corn and black beans already have complex carbohydrates so I thought it was redundant to add another source more.
Ingredients (1 Person)
- Half medium sweet potato
- 100 gr of chicken breast
- 1/2 Cup brown rice
- 150 grams spinach
- Half a zucchini/Courgette
- Romesco Sauce
- Put the sweet potatoes in a pot with plenty of water and cook them, do the same with the chicken breast.
- Prepare the brown rice.
- Cut the zucchini into cubes. In a sauce pan put a little bit of oil and stir fry the zucchini until it is soft but not too soft, we want it to be firm.
- Remove the zucchini and in the same saucepan without adding any more oil add the spinach,
and cook it until it gets wilted. - The sweet potatoes should be ready by this time, so peal them, cut it in half and then into
chunks. You can cut the chicken breast into slices or as I did here into cubes. - And now we just need to assemble our Buddha bowl. Finally I added a Romeo sauce, this sauce is made with nuts, tomato and olive oil and it's delicious and compliments really well this dish.
Ingredients
- 3/4 Cup of basmati or jasmin rice
- Pickled daikon and carrots (if you don't have this you can use just fresh carrots)
- Half a cucumber
- Mint leaves
- Cilantro leaves
- 1/4 Cup roasted cashews and pistachios nuts
- Hoisin Sauce
- Here I used basmati rice since it has a floral fragrance, then add some pickled daikon and carrots if you don't have this just use fresh julienned carrots.
- Add a bunch of cubed cucumber they will add a lot of juicy freshness to this dish.
- In this case the source of proteins and healthy fats comes together in the form of nuts, some roasted cashews and pistachios
- To make it more fragrant I added some mint and coriander leaves.
- Finally I added two tablespoons or so of hoisin sauce, you can find this sauce in any oriental market. If you can't find it you can use peanut butter and maybe reduce a little bit the nuts.
- This this is all about crunchiness, freshness and fragrances.
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