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 ghee or coconut oil
• 4 garlic cloves
• 120 ml vegetable stock (free from glutamate or yeast extract)
• 1 pinch salt & pepper

Instructions

1. Cook rice according to package instructions.
2. Cut cauliflower into pieces.
3. Dice carrots.
4. Peel and mince the garlic.
5. Bring water to the boil in a saucepan and add cauliflower. Simmer for approximately 10 minutes.
6. Transfer cauliflower to a food processor, blend until smooth and set aside in a saucepan.
7. Cut Swisschard into small pieces and cook with vegetable stock in a saucepan over medium heat.
8. Transfer to food processor and pulse until smooth.
9. Add to saucepan with puréed cauliflower, along with ghee or coconut oil and minced garlic to and salt to taste.
10. Steam green peas and carrots.
11. Scoop brown rice into bowls, pour the sauce over top with green peas, carrots and ground black pepper.

Tofu cooked in Tomato Stew
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