- Boil the sweet corn and drain the water. Set aside to Cool.
- Wash the Barley/Daliya and add water and cook in lightly Salted Water & pressure cook for 10 mins or until cooked. Once done drain excess water and set aside.
- In a pan, fry some garlic in it and add cherry tomatoes till it softens. Take off the gas.
- Now grill some paneer/tofu with some salt pepper.
- Arrange all the ingredients in a bowl separately Like in the image.
- For the dressing, whisk in the cheese sauce with the tobasco sauce add salt pepper to taste, Olive oil and water to emulsify.
- Dress the Buddha bowl with this awesome dressing.
- Enjoy
Buddha Bowl
By Neesha Singh
Feb, 6th
690
Servings
2 persons
Cook Time
25 minutes
Ingredients
10
- 12
Ingredients
- Cherry Tomatoes 8-10
- Paneer/tofu 150 grams
- Barley/Daliya 1/2 cup
- Boiled corn 1 cup
- Chopped basil 1 cup
- Chopped red cabbage 1 cup
- Fresh curled Kale 1 cup
- Low fat cheese sauce 1/2 cup
- Tobasco sauce 3 tsps
- Salt pepper To taste
- Olive oil To emusilfy
- Garlic 5 cloves
Instructions
Notes/Tips
You can use grilled chicken instead of the paneer/tofu. You can even poach and egg on top and serve
