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[lauren] i like biting the noodles.
[john] that’s a sign of disrespect.
[lauren] good thing i know how to use chopsticks.
[lauren] hello everybody! it’s lauren from hot for food back with a brand new video and recipe for you!
[lauren] and today i’m gonna keep things light and easy. we’re gonna recreate THE BUDDHA BOWL from
[lauren] it’s one of the more popular recipes from our blog that had yet to be turned into a video.
[lauren] and i thought this would be a good one to show you how to prepare at the beginning of the week
[lauren] so you can have lunches and dinners for a number of days.
[lauren] and it’s also healthy! so if you’re trying to stick to some health goals here in 2017,
[lauren] this is a good one to have in your arsenal and lying around in the fridge when you’re hungry and you don’t know what to eat!
[lauren] so we’re gonna prepare a creamy miso and tahini dressing,
[lauren] we’re also gonna make some soba noodles, as well as have lots of fresh vegetables
[lauren] and also a curried chickpea so let’s get started!
[lauren] so first things first, you wanna drain a can of chickpeas, rinse them off, drain them and lay them out on some paper towel like this.
[lauren] now what this is going to do is remove the outer skins on the chickpeas so you just rub them like this,
[lauren] shake them around carefully and you wanna go through and try to pick out as much of the skin as you can.
[lauren] if you don’t get every single one, it’s not a big deal.
[lauren] so just take your chickpeas and add them to a mixing bowl cos we’re gonna season them.
[lauren] you’re gonna add a little bit of olive oil to these, and then your spices.
[lauren] so it’s cumin, cayenne, paprika, garam masala and sea salt.
[lauren] get these well coated and we’re gonna pop them in the oven on a baking sheet.
[lauren] and now these are going in the oven for about 40 minutes at 425F
[lauren] and while these are baking and getting all crispy and dry,
[lauren] you’re gonna prep the noodles, the dressing and all of your veggies.
[lauren] so you’re gonna add tahini to a blender with water,
[lauren] miso paste, lemon juice, apple cider vinegar, salt and pepper.
[lauren] just blend it and this dressing will thicken up when you refrigerate it a little bit.
[lauren] i’m using buckwheat soba noodles but you could also use quinoa as the grain base of the bowls if you want.
[lauren] they only take a few minutes to cook. i’m going to add broccoli to my bowl.
[lauren] so the easiest way to cook this is to just throw it in with the noodles right before they’re finished.
[lauren] whether you’re using noodles or quinoa, you’re gonna mix in some green onions while they’re still warm.
[lauren] if you’re using noodles, you wanna rinse them cos they do get very starchy/
[lauren] we’re gonna add a little bit of lemon juice,
[lauren] just whatever you have leftover from before.
[lauren] a little bit of olive oil and a pinch of pepper
[lauren] and then just give it a good toss or if it’s the quinoa, you can stir it around.
[lauren] this just adds some extra flavour into your grain base for the bowls.
[lauren] alright, everything’s ready to go so we can assemble our buddha bowls.
[lauren] but the chickpeas are done as well and when they’re all finished,
[lauren] they’re nice and crispy, they’ve shrunk a little bit,
[lauren] they’re good!
[lauren] look at that pretty buddha bowl!
[lauren] ooh! i don’t even wann eat it, it looks so good.
[lauren] i never use chopsticks on this video, i don’t think so.
[lauren] mm!
[lauren] i haven’t eaten yet today
[lauren] obviously you can customise this to your liking.
[lauren] if you don’t like tomatoes, put something else. add avocado, take out the pumpkin seeds, whatever!
[lauren] i added purple kale, red cabbage, broccoli, cherry tomatoes, marinated artichokes, pea shoots, shredded carrot,
[lauren] pumpkin seeds, an extra lemon wedge and of course, the crispy chickpeas!
[lauren] which would be good on any type of salad, really.
[lauren] i’ve linked the recipe below which goes to our blog,
[lauren] and you’ll notice the dressing there actually has turmeric in it.
[lauren] so that’s optional if you want to put it in the dressing, it’ll make it a bright yellow colour.
[lauren] there’s also lots of health benefits to eating turmeric, of course.
[lauren] so try that if you want. super easy! i hope you like this one
[lauren] for the weeks ahead while you’re getting ready for school and work and all those things
[lauren] and you want your meals ready to go.
[lauren] you just pack this up in a container, put the dressing on it or on the side,
[lauren] and away you go!
[lauren] alright, there’s more recipes to come! it’s only january 2017 and we’re only two weeks in, which is crazy!
[lauren] means i have like, 50 more videos to make.
[lauren] okay, subscribe, thumbs up, follow us on social media @hotforfood
[lauren] share your pictures if you make the buddha bowl and i’ll see ya next week!
[lauren] time to stuff my face!

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