Whisking It

Thursday

31

March 2016

Afro-Chic Fusion Buddah Bowl {V}

Written by , Posted in Mains, Vegan

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I don’t cook enough African-inspired food. Obviously I know South Africa is in Africa and so we, by default, cook African-influenced dishes because we live here. But I am not only talking about the Afrikaans Bobotjie or the Durban curries, I mean the Nigerian Jollof rice or the Ethiopian peanut stews.

Side note: You see in my pics that there is a beautiful old light blue enamel bowl with illustrations on it. A friend of mine brought it back for me from Lesotho. Apparently he found it randomly, in the middle of nowhere, caught between a rock and a tree (or something like that) when he stopped for lunch. He says it’s probably originally from China – but for me, it will always be a special African treasure that somehow found its way into my kitchen. I wish I knew the story of how it got there… obviously I can be a ridiculous romantic and idealise things like this – so maybe it’s better that I don’t know. But, in any case, I thought it would be the perfect fit for this recipe.

Back to the topic at hand! When Mediterranean Delicacies asked for an #AfroChic themed dish I didn’t even know where to start. How on earth was I going to narrow this down?

I decided to start with my favourite MD products:

Hummus
Sundried Tomatoes
Olives (ALL OF THE OLIVES)
Jalapeños
Capers
Pesto
Minced Garlic

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So goodness knows between Kyla and myself, anyone who reads this blog would think that we have started some kind of hummus religion *cough* cult *cough* haha… So I figured this one should be hummus free. Next to be annexed from the list: Pesto. Perhaps it’s my purest Italian nature, but pesto in an African-spiced dish seemed… just… wrong. Finally, I figured sundried tomatoes AND olives AND capers would be a tad too salty (and that’s saying something coming from me) – so sadly capers had to go and I stuck with olives and sundried tomatoes.

The next bit was easy. I have been eyeing out these vegan buddah bowls for MONTHS. Cause, BOWLS. BOWLS ARE THE BEST. The other day I got served, what was clearly meant to be a bowl, lunch on a plate and all I could think was OMG this would taste so much better in a bowl. *Facepalm. SO. Buddah Bowls. It’s a big vegan trend at the moment and I wanted in. I know it’s basically just a bowl of quinoa, avo, chickpeas and kale most of the time, but something about this combo really just shouted for an African twist.

So here’s my Afro Chic Fusion Buddah Bowl:
Sautéed Spinach
Spiced Red Kidney Beans with Sundried Tomatoes
Quinoa & Pimento Stuffed Olives
Avo

So the same. But different.

The spicy tomato beans are AMAZING. Would work as a stew with some sweet potato or as a curry with some rice.

Anyway – vegan or not, this bowl is super filing, tasty full of goodness ^_^

Happy eating x

**This is a sponsored post

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Afro Chic Fusion Buddha Bowl
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Quinoa
  1. 1 cup quinoa
  2. 2 cups water
  3. 1/3 cup sliced pimento stuffed olives
Sautéed Spinach
  1. 2 cups chopped spinach
  2. 1 tsp Mediterranean Delicacies diced garlic
  3. 2 tbsp lemon juice
  4. 1 tbsp olive oil
  5. 1 tsp cumin
Spiced Tomato Beans
  1. 1 can red kidney beans
  2. 70g tomato paste
  3. 1 tsp Mediterranean Delicacies diced garlic
  4. 3 tbsp Mediterranean Delicacies jalapeños, sliced
  5. 1 tbsp Cape Malay Curry Spice (coriander, tumeric, cumin, ginger, mustard seeds, chilli, fennel seeds, cinnamon, garlic, cloves, bay leaf, curry leaves)
  6. 1/4 cup Mediterranean Delicacies sundried tomatoes, sliced
  7. 1/2 avocado per bowl
Instructions
  1. Cook the quinoa according to packet instructions - until light and fluffy. Set aside with the sliced olives and keep warm.
  2. Sautée the spinach in the olive oil, garlic and lemon juice, adding the cumin when it begins to wilt. Do not over cook and let the spinach go brown. Set aside but keep warm.
  3. Heat a pan and fry the garlic with the tomato paste until the paste darkens, then add the curry spice.
  4. Once you have a dark curry paste in the pan, add the red kidney beans (drained), the sundried tomatoes and the jalapeños.
  5. Construct your bowl by adding a large spoonful of quinoa, spinach, spiced beans and half an avo.
Notes
  1. Serves 4 - 6 people, making 4 large Buddha bowls :)
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