Rainbow Power Bowl with Millet, Roasted Sweet Potatoes, and Tahini-Citrus Sauce - photo 1
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Rainbow Power Bowl with Millet, Roasted Sweet Potatoes, and Tahini-Citrus Sauce

Pikantne Vegan dishes Vegetarian Dishes Salads 50 min Easy 6 wyświetleń ~24.82 PLN - (0)
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Description

Here is the essence of a healthy, filling, and incredibly appetizing meal that delights both in taste and appearance. The Rainbow Power Bowl is a composition inspired by popular 'Buddha Bowls', which combine all the essential nutrients in one dish: whole carbohydrates, plant protein, healthy fats, and a wealth of vitamins from vegetables. The base is delicate and gluten-free millet, whose subtle flavor perfectly complements the sweetness of roasted sweet potatoes and the crunchy, spiced chickpeas. Freshness is added by raw vegetables – crunchy red bell pepper, juicy cucumber, and vibrant red cabbage. Everything is brought together by a velvety, nutty-citrusy sauce based on tahini paste, which perfectly balances all the flavors. The dish is not only vegan and gluten-free but also incredibly simple to prepare. It works perfectly as a light yet filling lunch, an energizing work meal, or a restorative post-workout dish.

Ingredients (19)

Servings:
2
  • Millet 100 g
  • Sweet potato 400 g
  • Ciecierzyca konserwowa 240 g
  • Fresh spinach 60 g
  • Red bell pepper 0.6 szt.
  • Greenhouse cucumber 150 g
  • Red cabbage 100 g
  • Extra virgin olive oil 0.2 łyżek
  • Pasta tahini 45 g
  • Lemon juice 30 ml
  • Maple syrup 20 ml
  • Garlic 1 ząbek
  • Water 45 ml
  • 🌿 Przyprawy
  • Papryka wędzona słodka 0.4 łyżeczek
  • ground cumin 0.4 łyżeczek
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Nasiona sezamu 0.3 łyżek
  • Fresh cilantro 10 g
💰 Szacowany koszt dania: ~24.82 PLN (12.41 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of roasted vegetables

1

Start by preheating the oven. Set it to 200°C with the convection function (or 220°C in top-bottom mode). In the meantime, prepare the sweet potato. Wash it thoroughly under running water, then peel it using a vegetable peeler. Cut the sweet potato into even cubes about 1.5-2 cm on each side. Even pieces will ensure even baking.

Ingredients: Sweet potato
Use a large cutting board and a sharp chef's knife. Even cubes are key - too small pieces will burn before the larger ones are cooked. The oven must be well preheated before placing the vegetables in, as this will ensure a crispy skin.
2

Prepare the chickpeas. Open the can and transfer the contents to a sieve or colander. Rinse the chickpeas under cold running water for about a minute, until the foam stops. Then, thoroughly dry them using a paper towel. This is a very important step, as dry chickpeas will be crunchier after baking.

Ingredients: Ciecierzyca konserwowa
Thoroughly drying the chickpeas prevents them from 'boiling' in the oven instead of roasting. You can gently roll them in a paper towel to remove as much moisture as possible.
3

In a large bowl, place the chopped sweet potato and drained chickpeas. Drizzle with olive oil, then sprinkle with smoked paprika, cumin, salt, and freshly ground black pepper. Mix everything thoroughly with your hands or a large spoon, ensuring that each piece of sweet potato and every chickpea is evenly coated with the spices and oil.

Ingredients: Sweet potato, Ciecierzyca konserwowa, Extra virgin olive oil, Papryka wędzona słodka, ground cumin, Salt, Pieprz czarny świeżo mielony
The best effect is achieved by mixing the ingredients with your hands. This way, you can be sure that the spices are evenly distributed. Don't hold back on the spices; they will give the vegetables a deep flavor.
4

Line a large baking tray with parchment paper. Spread the prepared vegetables on it, forming a single, even layer. Make sure the ingredients do not overlap too much – this will ensure better roasting and crispiness. Place the tray in the preheated oven and bake for 25-30 minutes. Halfway through baking (after about 15 minutes), stir the vegetables with a spatula to ensure they roast evenly on all sides.

Use the largest tray from the oven set. If the vegetables are too crowded, they will steam and become soft instead of crispy. The finished sweet potatoes should be soft on the inside and slightly caramelized on the outside, while the chickpeas should be golden and crunchy.

Cooking millet porridge

5

While the vegetables are baking, cook the millet. Pour 100g of millet into a fine sieve. Rinse it very thoroughly under running water – first with hot water, then with cold. Stir the millet with your hand while rinsing. This step is crucial to remove the natural bitterness. Rinse until the water running from the sieve is completely clear.

Ingredients: Millet
Don't skip rinsing the millet! This is the most common mistake that makes millet bitter and unappetizing. Use a sieve with very small holes to avoid losing any grains.
6

Pour 200 ml of water into a small pot (maintaining a 2:1 ratio of water to groats) and add a pinch of salt. Bring the water to a boil. Once boiling, add the rinsed groats. Stir once, reduce the heat to the minimum, cover the pot with a lid, and cook for about 15-20 minutes, until the groats absorb all the water. After this time, remove the pot from the heat and, without lifting the lid, let it sit for another 10 minutes for the groats to "finish cooking." Finally, gently fluff them with a fork.

Ingredients: Millet, Salt
Do not stir the groats while cooking! This will make it turn into a sticky mush. Patiently wait until it absorbs the water. Leaving it covered after cooking will make it perfectly fluffy.

Preparing the sauce

7

In a small bowl or jar, place all the sauce ingredients: tahini paste, freshly squeezed lemon juice, maple syrup, a clove of garlic pressed through a garlic press, and a pinch of salt. Start mixing the ingredients with a small whisk or fork. At first, the sauce may seem very thick and separated - this is normal.

Ingredients: Pasta tahini, Lemon juice, Maple syrup, Garlic, Salt
Using a small jar with a lid is a great trick. Just put all the ingredients in it, close it, and shake vigorously for 30 seconds. The sauce will blend perfectly without dirtying any extra dishes.
8

Without stopping to stir, begin to add water, one tablespoon at a time. Stir vigorously until the sauce reaches a smooth, creamy, and pourable consistency, similar to thin yogurt. Taste the sauce and, if necessary, season it with an extra pinch of salt, a bit of lemon juice (if you prefer it more sour), or maple syrup (for added sweetness).

Ingredients: Water
Do not pour all the water at once! Different tahini pastes have different thickness, so the amount of water may vary slightly. Add it gradually, checking the consistency.

Bowl composition

9

Prepare the remaining vegetables. Wash and dry the spinach thoroughly. Wash the bell pepper, remove the seeds, and cut it into thin strips. Wash the cucumber and slice it into half-moons. Finely shred the red cabbage using a sharp knife or a mandoline.

Ingredients: Fresh spinach, Red bell pepper, Greenhouse cucumber, Red cabbage
Use a mandoline to shred the cabbage if you have one. You'll get perfectly thin and crispy shreds that will be much more enjoyable to eat than thick-cut pieces.
10

It's time to assemble the bowl. At the bottom of two deep, wide bowls, place a portion of fresh spinach. Then, arrange the next ingredients side by side, creating colorful sections: a portion of warm millet, a portion of roasted sweet potatoes with chickpeas, a handful of red bell pepper, slices of cucumber, and shredded red cabbage. Try to ensure that the colors contrast with each other.

Ingredients: Millet, Sweet potato, Ciecierzyca konserwowa, Fresh spinach, Red bell pepper, Greenhouse cucumber, Red cabbage
The key to an impressive 'Buddha Bowl' is not mixing the ingredients, but arranging them in separate groups. Use a wide bowl to have enough space to showcase each element.
11

Drizzle the prepared tahini sauce generously over the finished bowls. Finally, if using, sprinkle everything with sesame seeds for extra crunch and chopped fresh cilantro for aroma. Serve immediately while the roasted vegetables and grains are still warm.

Ingredients: Nasiona sezamu, Fresh cilantro
Do not pour the sauce over the entire bowl at once if you plan to eat it later. It’s better to serve the sauce in a separate dish so that everyone can add it to their liking. This way, the vegetables will stay crunchy.

Fun Fact

💡

The name 'Buddha Bowl' likely comes from the shape of the bowl, which, filled to the brim with food, resembles the round belly of Buddha. It symbolizes balance, abundance, and mindful eating.

Best for

Zdrowy lunch do pracy Lekka i sycąca kolacja Posiłek po treningu Wegański obiad dla gości

Tips

🍽️ Serving

Serve in wide, shallow bowls to showcase all the colorful ingredients. The sauce can be served in a small jug on the side, so everyone can drizzle it over the dish just before eating. The dish tastes best when the roasted elements are warm and the raw vegetables are cool and crunchy.

🥡 Storage

Individual ingredients are best stored separately in airtight containers in the refrigerator for up to 3 days. Keep the grains, roasted vegetables, and sauce in separate containers. Cut fresh vegetables just before serving. To reheat, warm the grains and sweet potatoes with chickpeas in the microwave or on the skillet, then assemble the bowl with fresh toppings.

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