Warm Buddha Bowl with Lemongrass Brown Rice, Mung Beans, Roasted Vegetables, and Coriander-Lime Yogurt Sauce
This warm Buddha bowl might not win any beauty contests, but trust me—it’s packed with deliciousness and goodness for your body! Nourishing lemongrass-infused brown rice, tender mung beans, and roasted root veggies bring hearty flavours, while the coriander-lime yogurt sauce adds a zesty, creamy touch. With each bite, you’re treating your taste buds and giving your tummy the fiber, vitamins, and nutrients it craves. Healthy, comforting, and simply satisfying!
Ingredients (Serves 3-4)
300g brown rice (1½ cups)
720ml water (3 cups)
1 lemongrass stalk, bruised to release aroma
200g mung beans (1 cup), rinsed
2 medium beetroots (about 200g), peeled and cut into cubes
200g celeriac, peeled and cut into cubes
2 medium carrots (about 160g), peeled and cut into cubes
5 tbsp olive oil
3 tsp lemongrass powder
90g baby spinach (3 cups)
2 cloves garlic, minced
360g Greek or regular yogurt (1½ cups)
45g fresh coriander (small bunch), washed
2 limes,1 juiced, 1 wedged
60g cashew nuts (6 tbsp), roughly chopped
Salt and pepper, to taste
INSTRUCTIONS
Step 1: PREPARE THE BROWN RICE
1. Cook the rice: In a saucepan, add brown rice and water with the bruised lemongrass stalk. Cook according to the package instructions. Remove the lemongrass stalk and set the rice aside.
Step 2: COOK THE MUNG BEANS
1. Simmer the mung beans: In a small pot, bring water to a boil. Add the mung beans, reduce heat, and simmer for 20-25 minutes, or until the beans are tender. Drain and set aside.
Step 3: ROAST THE VEGETABLES
1. Preheat the oven: Preheat your oven to 180°C (356°F).
2. Prepare the vegetables: Arrange the beetroot, celeriac, and carrot pieces on a baking sheet (keep them separated). Drizzle with 2 tbsp of olive oil, and sprinkle with 1 tsp lemongrass powder, salt, and pepper. Toss to coat.
3. Roast: Roast the vegetables for 25-30 minutes, or until they are tender and slightly caramelised. Remove from the oven and set aside.
Step 4: SAUTÉ THE BABY SPINACH
1. Cook the spinach: In a skillet over medium heat, add 2 tbsp of olive oil and the minced garlic. Sauté for 1-2 minutes until fragrant, then add the baby spinach. Cook for 2-3 minutes, or until wilted. Season with salt and pepper to taste.
Step 5: MAKE THE CORIANDER-LIME YOGURT SAUCE
1. Prepare the sauce: In a blender, combine yogurt, washed fresh coriander, 1½ tsp lemongrass powder, juice of 1 lime, 1 tbsp olive oil, and salt and pepper to taste. Blend until smooth and set aside.
Step 6: ASSEMBLE THE BUDDHA BOWL
1. Arrange the base: In each bowl, add a portion of the lemongrass-scented brown rice and cooked mung beans.
2. Add the roasted vegetables and spinach: Arrange the roasted beetroot, celeriac, carrots, and sautéed spinach on top.
Step 7: TOP AND GARNISH
1. Drizzle with sauce: Spoon the coriander-lime yogurt sauce over the bowl.
2. Add cashews and lime: Sprinkle the cashew nuts on top and garnish with a fresh lime wedge.
Serve warm and enjoy this vibrant, nourishing Buddha bowl!
