Buddha Bowl with Cauliflower Sauce
Ingredients (2 servings)
- 150 g whole-grain rice
- 1/2 cauliflower
- 250 g Swiss chard or spinach
- 100 g green peas, frozen
- 100 g carrots
- 1-2 tbsp butter or coconut oil
- 4 garlic cloves
- 120 ml vegetable stock (free from glutamate or yeast extract)
- 1 pinch salt & pepper
Instructions
- Cook rice according to package instructions.
- Cut cauliflower into pieces.
- Dice carrots.
- Peel and mince the garlic.
- Bring water to the boil in a saucepan and add cauliflower. Simmer for approximately 10 minutes.
- Transfer cauliflower to a food processor, blend until smooth and set aside in a saucepan.
- Cut Swisschard into small pieces and cook with vegetable stock in a saucepan over medium heat.
- Transfer to food processor and pulse until smooth.
- Add to saucepan with puréed cauliflower, along with butter and minced garlic to and salt to taste.
- Steam green peas and carrots.
- Scoop brown rice into bowls, pour the sauce over top with green peas, carrots and ground black pepper.
