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.