Teff & Polenta Buddha Bowl



½ cup ivory teff

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


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


  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.