Tandoori Portobello Buddha Bowl
This Tandoori Portobello Buddha Bowl has everything you need; meaty mushrooms, pickled onions and fresh veggies!
There’s nothing quite like a good buddha bowl. Fresh vegetables, hearty grains and creamy dressings – what’s not to like? Part of our 2020 goals this year is to show you what whole foods can do. Show you that you don’t actually need mock meats and processed food to have a delicious flavourful meal. Buddha bowls are the perfect way to do that. Not to mention they also make great meal prep.
The components to a great buddha bowl:
- Grains: Every buddha bowl needs some kind of hearty grain. Typically we’d choose a whole grain like brown rice, farro, buckwheat, or millet. However for this one, basmati rice just felt like the perfect base.
- Veggies: Both fresh and cooked veggies work well in buddha bowls. We love adding a variety of textures too, think crunchy, chewy, soft and tender. We opted for pickled red onion and fresh cucumber. The mushroom could also fall into this category, but instead we’re counting it in our protein category.
- Protein: A balanced meal should have some protein in it. Think tofu, tempeh, mock meats, soy beans or chickpeas. Our protein falls to the protobello mushroom. Yes, portobello mushrooms aren’t a high source of protein so to give this recipe an extra boost if you’d like to we suggest adding some mixed nuts and seeds on top.
- Dressing: Making a kick ass, flavourful dressing can really set a buddha bowl over the top. A peanut sauce or tahini dressing work perfectly and add extra protein. However for this bowl we opted for a Yogurt Lime Cilantro Sauce.
- Finishing Touches: Top with your favourite flavour boosters and textured additions. Ingredients like nuts, seeds and fresh herbs our perfect. This bowl was just calling for fresh cilantro!
Tender, meaty portobello mushrooms rubbed in a delicious tandoori seasoning and cooked to perfection. Paired alongside quick and easy pickled red onions, diced cucumber, sliced radishes atop a bed of basmati rice and doused in a creamy cilantro lime yogurt sauce. If this isn’t perfection, we don’t know what is.
Tandoori Buddha Bowl
- 400 g (2 cups) cooked basmati rice
- 2 portobello mushrooms
- 15 mL (1 tbsp) oil
- 15 mL (1 tbsp) lime juice
- 4 g (2 tsp) tandoori spice blend
- 2 g (1 tsp) ginger powder
- 1 g (1 tsp) garlic powder
- pinch salt and pepper
Pickled Red Onion
- 117 g (1/2) red onion thinly sliced
- 240 mL (1 cup) apple cider vinegar
- 128 g (1 cup) cucumber , quartered and sliced
- 18 g (2) radishes , thinly sliced
- 10 g (or to taste) cilantro , finely chopped
Yogurt Lime Cilantro Sauce
- 235 g (1 cup) coconut yogurt
- 15 mL (1 tbsp) lime juice
- 5 g cilantro minced
- pinch garlic powder
- Cook rice according to package, or use a rice cooker like we do. You can also use day old rice.
- While the rice cooks, combine the red onion and red wine vinegar in a bowl and set aside. Make sure there is enough red wine vinegar to cover all the onions.
- Cut the stem of each mushroom and set aside.
- To a small bowl combine oil, lime juice, tandoori spice, ginger powder, garlic powder, salt and pepper. Mix to combine. Brush onto both sides of portobello mushrooms.
- To a pan over medium heat with a light coating of oil, sauteed the mushrooms until tender. Once golden and tender, remove from heat and let rest.
- To a bowl combine the yogurt sauce ingredients and mix. Set aside.
- To construct your buddha bowl start with rice, top with sliced portobello, pickled red onion, radishes, cucumbers, yogurt sauce and sprinkle with cilantro.