teff tribe

Teff & Polenta Buddha Bowl

Ingredients

Teff

  • ½ Cup Ivory Teff Flour
  • 1 Cup Water
  • Pinch Salt
  • Assorted Veg
  • ½ Cup Mixed Lettuce (chopped)
  • ¼ Cup Cherry Tomatoes
  • 1 Cucumber (cut into ribbons)
  • ½ Carrot (cut into ribbons)
  • ½ Avocado (sliced)
  • ¼ Green Capsicum (sliced)
  • ¼ red capsicum (sliced)

Polenta

  • 3 1/2 cups (840ml) Vegetable Stock
  • 1/4 tsp Turmeric Powder
  • 1-2 tbsp Nutritional Yeast (optional but recommended)
  • 1/4 tsp Mixed Herb Powder
  • 1/2 Cup (120ml) Coconut Milk
  • 2 tbsp Olive Oil
  • 1 1/2 Cups (240g) Soft Grain Polenta
  • 3 Zucchini (sliced)
  • 1 Green Capsicum, (sliced)
  • 1 Red Capsicum (sliced)
  • 1 Yellow Capsicum (sliced)
  • 2 Tomatoes (chopped)
  • 12 Skewers (pre-soaked in water)

Curry Dressing

  • 1 Cup (140g) Cashews (soaked 6-8 hours)
  • 1/2 Cup (120ml) Water
  • 1 Lemon (juiced)
  • 1 Garlic (crushed)
  • 1 tsp Nutritional Yeast (optional but recommended)
  • 1/2 – 1 tsp Curry Powder
  • 1/4 tsp Paprika
  • 1/4 tsp Salt (or to taste)
  • ¼ Yellow Capsicum (sliced)
  • A Few Sprigs of Mint
  • A Few Sprigs of Parsley

Method

  1. Place teff and water in a small saucepan and bring to a boil. Simmer covered with lid for 5-7 minutes or until cooked.
  2. Place assorted vegetables in a bowl.
  3. Preheat oven to 180C.
  4. Pour vegetable stock in a large saucepan and bring to a boil.
  5. Add turmeric, nutritional yeast*, herb powder*, coconut milk and olive oil and stir.
  6. Add polenta and whisk till thick and well absorbed.
  7. Pour polenta into a baking dish lined with baking paper. Set aside to cool.
  8. Transfer polenta to hot oven and bake for 30-40 minutes or till cooked through.
  9. Remove from oven and allow polenta to cool completely before cutting into triangles.
  10. To make curry dressing, place cashews and water in a blender and process til smooth.
  11. Transfer cashew mix to a bowl and stir through the rest of the ingredients.
  12. Place a few tablespoons of teff in the bowl alongside the vegetables.
  13. Top with 2-3 polenta triangles.
  14. Drizzle curry dressing over Buddha Bowl.

Enjoy.