Buddha Bowls. Code for ‘fridge clean out’. A simple meal that often avoids time in the supermarket…
Our kids are pretty easy going at meal times, but I have had to WORK hard for this I promise. Basically, at our house, I quite often say “it may not be your favorite meal but it is all you are getting tonight”.
Most of the time they find themselves enjoying it despite their original thoughts and gobble the meal up happily!
This dish is one of those. I make extra rice for the kids and extra veggies for myself to keep the carbs on the lower side. Mix and match for what you have in the fridge!
Garlicky Veggie Buddha Bowl
- Olive oil
- 6 cloves garlic - unpeeled
- 2 large sweet potatoes OR half a pumpkin peeled and diced small
- 3 cobs corn cut into 4 pieces
- 2 bunches broccolini OR 1 head broccoli; chopped into florets
- 8 handfuls of baby spinach
- 2 cups rice or preferred grain
- Sea salt and cracked pepper
- Mayo/Tahini and Sriracha or tomato sauce for the kids.. for dipping
- Preheat your oven to 180C and line a baking tray.
- Pop your rice on to boil on the stove and cook to your liking.
- Pop the sweet potato/pumpkin and the garlic on the tray and drizzle with olive oil and a pinch of sea salt and cracked pepper, toss to combine then spread into one layer. Bake for 15 minutes.
- Meanwhile, heat a dry fry pan on medium heat and arrange the corn standing up so the kernels touch the pan. Cook until you heat popping and the corn blackens slightly, turn so each side can be done.
- Take sweet potato out of oven and toss to re distribute then bake for a further 10-15 minutes until golden brown and a little crispy.
- Once corn is done, grab a couple of garlic cloves out of the oven, mash them up in the frypan and add a drizzle of oil. Place the broccolini in the pan and cook for about 2 mins, stir in the spinach and wilt.
- Layer the rice and veggies in a bowl, then mix some mayonnaise (or tahini for vegan) and Sriracha for a drizzle sauce!