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Curry Buddha Bowl

Curry Buddha Bowl Recipe
Yield: 8 Servings (22 oz.)

Yield: 8 Servings (22 oz.)

This colorful, veggie-based bowl really packs in all the brightness and flavor—it would make a great grab-n-go option for your lunch crowd.

Ingredient Weight Measure
Water, divided 12 fl. oz. 1 1/2 cups
Rice wine vinegar 2 fl. oz. 1/4 cup
Sugar, divided 4 oz. 1/2 cup
Kosher salt 2 tsp.
Simplot Simple Goodness™: Mango Cubes 2/5lb 1 lb.
Red onion, sliced thinly 1 each
Red wine vinegar 4 fl. oz. 1/2 cup
Mint leaves 1/2 cup
Cilantro leaves 1/2 cup
Jalapeño, stems removed, chopped 1/2 cup
Lemon juice, fresh 1/3 cup
Salt to taste
Pepper to taste
Simplot RoastWorks®: Roasted Sweet Potatoes 6/2.5lb 2 cups
Simplot Simple Goodness™: Riced Cauliflower 1/20lb 8 cups
Simplot Simple Goodness™: Peas and Diced Carrots 12/2.5lb 2 cups
Dessicated coconut 2 oz.
Coconut curry simmer sauce, prepared 16 fl. oz.
Garbanzo beans, 15.5 oz. can 1 each
Greek yogurt 16 oz.
Naan bread, cut in quarters and grilled 16 quarters
Preparation Instructions:
Step 1
To pickle mango; In a pan add 1 cup water, rice wine vinegar, sugar, and kosher salt. Bring to a boil stirring to dissolve sugar and salt. Remove from heat. Allow mixture to cool to warm. Add frozen mango to a jar and cover with warm vinegar mixture. Cover loosely and refrigerate for at least 2 hrs. To pickle red onion; Repeat the process with 1/2 cup red wine vinegar, 1/4 cup sugar and remaining 1/2 cup water, pour warm mixture over red onions in jar.
Step 2
To make mint-jalapeño chutney; In a blender or food processor add mint, cilantro, jalapeños and lemon juice. Purée until smooth and season with salt and pepper. Transfer to a container, cover and refrigerate.
Step 3
Prepare riced cauliflower, peas and diced carrots according to package instructions. Combine together and fold in desiccated coconut. Keep warm for service.
Step 4
Prepare sweet potatoes according to package instructions. Keep warm for service.
Step 5
Prepare coconut curry sauce in a small saucepan. Cover and hold warm.
Step 6
Drain and rinse garbanzo beans. Heat in a small saucepan. Remove from heat and add 2 Tbsp of mint-jalapeño chutney, stir to coat. Cover and hold warm.
Step 7
For each bowl; place 2 fl. oz. coconut curry sauce in bottom of bowl, add 1 cup of riced cauliflower mixture, 1/4 cup sweet potatoes, 1.5 oz. garbanzo beans, 2 oz. pickled mango, and 1 oz. pickled red onion. Serve with 1 oz. mint-jalapeño chutney, 2 oz. Greek yogurt and 2 grilled Naan bread quarters.
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