½ cup ivory teff
1 cup water
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
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)
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
- Place teff and water in a small saucepan and bring to a boil. Simmer covered with lid for 5-7 minutes or until cooked.
- Place assorted vegetables in a bowl.
- Preheat oven to 180C.
- Pour vegetable stock in a large saucepan and bring to a boil.
- Add turmeric, nutritional yeast*, herb powder*, coconut milk and olive oil and stir.
- Add polenta and whisk till thick and well absorbed.
- Pour polenta into a baking dish lined with baking paper. Set aside to cool.
- Transfer polenta to hot oven and bake for 30-40 minutes or till cooked through.
- Remove from oven and allow polenta to cool completely before cutting into triangles.
- To make curry dressing, place cashews and water in a blender and process til smooth.
- Transfer cashew mix to a bowl and stir through the rest of the ingredients.
- Place a few tablespoons of teff in the bowl alongside the vegetables.
- Top with 2-3 polenta triangles.
- Drizzle curry dressing over Buddha Bowl.