This Indian Inspired Buddha Bowl is not only vegan and gluten free, but also loaded with fresh veggies. Don't let the long ingredient list scare you. The cooking part is easy and since this is a #diydatenight recipe, all that food prep can be done together!
¼cupgluten free flour(I used Bobs Red Mill All Purpose Gluten Free Flour)
1 ½teaspoonscumin
1 ½teaspoonsturmeric
1 ½teaspoonscoriander
¼ - ½teaspoonssalt
2tablespoonsfresh mint, chopped
5spring onions,white parts minced, green parts sliced thinly
neutral oil for pan frying
Mint Chutney
2cupscilantro
2cupsmint
1/4cuplemon juice
1inchginger
1large Serrano pepper
6tablespoonswater
Biriyani:
2cupsraw basmati,cooked
2carrots grated
1large serrano pepper, seeded and minced
1small onion, diced
1cupcashews, half chopped, half whole
1/2cupraisins
3/4cupcherry tomatoes, coarsely chopped
4teaspoonsmasala chaat
1cupcilantro, chopped
Garnish
Baby spinach
Julienned cucumbers
Scallions
Cilantro
Radicchio
Mint leaves
Cherry tomatoes
Sliced Serrano peppers
Instructions
Mint Chutney
Pulse in a food processor until smooth and season to taste with salt and pepper.
Place in a jar and keep refrigerated until ready to serve.
Pea Fritters
In a small food processor, puree flax seeds, water, 1 cup of the peas and olive oil.
In a medium sized bowl, coarsely mash the remaining peas.
Mix in pureed pea mixture and stir to combine.
Add in flour, spices and salt and mix thoroughly.
Stir in mint and onions and adjust salt if necessary.
Heat a heavy bottomed skillet over medium heat.
Coat the bottom of the pan with a thin layer of oil.
When the oil is hot, fry2 tablespoons sized fritters, making sure not to crowd the pan.
Cook each side of fritters until browned and crispy.
Drain on a paper towel and place in oven to keep warm.
Biriyani
Once you finish frying the pea fritters, turn up the heat to high and stirfry the carrots, onions and pepper until the veggies are tender, about 4-5 minutes
Add cooked rice, tomatoes, cashews, raisins and masala spices and fry until tomatoes break down (add more oil if the rice starts to stick).
Season with salt and pepper to taste.
Toss in cilantro and serve in a bowl with fritters and chutney.
Notes
To save time, make chutney and basmati can be made 24-48 hours ahead of time.