Vegan Beans Walnut Sprouts Buddha Bowl: 15-Min Recipe

Buddha bowls contain neatly-arranged portions of any of these: Cut raw/steamed vegetables, tofu/tempeh, legumes/beans, seeds, nuts, whole grains.

The portions in a bowl are not mixed and usually cold.
A Buddha bowl has any permutation-combination of vegetables/rice etc -- no strict rules.

Each bowl usually contains a wholesome meal with components from all the food groups, but use minimal fat, plant proteins, healthy carbs.
It can be dressed with a miso sauce or dressing.
Adding something probiotic is encouraged.

Ingredients

• 1 medium carrot, cut into ribbons
• 150 gm French beans, cut into 2-inch pieces
• 150 gm Brussels sprouts, trimmed, thinly sliced or substitute with steamed florets broccoli

Ingredients, continued

• 75 gm walnuts
• 1 tsp pul biber or else paprika + plus extra for serving
• ½ loaf wholemeal bread, cubed
• 400 gm can cannellini beans or baked beans, drained and rinsed

Ingredients, continued

For the dressing:

• 1 tsp lemon juice
• 3 tbsp extra virgin olive oil
• 3 tsp maple syrup
• 1 tsp mustard, preferably Dijon

Method
For the dressing:

• Whisk the lemon juice, 1 tbsp of the olive oil, 2 tsp of the maple syrup, mustard together to make the dressing.
  Mix 1½ tbsp of the dressing into the Brussel sprouts/broccoli, carrot ribbons and massage gently with your hands for a minute to soften and keep aside.

For the bowl:

• Blanch the beans for 3 minutes, drain and run cold water over them to cool.
  Keep aside.

Method, continued

• Heat 1 more tbsp olive oil in a small frying pan over low heat.
  Fry the walnuts with the remaining 1 tsp maple syrup and the pul biber for 1-2 minutes to caramelise; keep aside.
• Heat the remaining 1 tbsp olive oil in the same pan and fry the bread cubes for 2-3 minutes until golden and crisp; keep aside.

Method, continued

• Divide the French beans, carrots, Brussel sprouts/broccoli, cannellini beans, walnuts between two shallow bowls, placing each vegetable in separate piles in the bowls.
  Drizzle the remaining dressing and pul biber over the veggies in each bowl.
• Top with the croutons and serve; serves 2.

Tips
Brussel sprouts are often rather hard to get. Replace with an equal quantity steamed broccoli florets, or sliced cabbage or steamad cauliflower.
The sprouts can be eaten raw but many prefer it steamed or fried.
Pul biber is a medium spicy, brightly-coloured Aleppo red chilly pepper powder/flakes, available online.
Instead use the milder paprika or the spicier chilly flakes. Or a mix of both.<
Recipe: Kind courtesy California Walnuts