A Buddha bowl consists of all a complete balanced meal served together in a beautiful way in a bowl. There is no rule for making a Buddha bowl and this one is a fusion that has the balance of carbs protein fibres Fats Vitamins and Minerals. BUDDHA BOWL Ingredients Millet mixture ¾ cup kodo millet 1 ½ tbsp olive oil 2 tsp garlic finely chopped 1 small onion finely chopped Salt to taste Crushed black peppercorn to taste Spicy chickpeas 1 cup boiled chickpeas 1 tsp smoked paprika 1 tsp red chili powder 1 tsp coriander powder 1 tsp cumin powder 1 tsp garlic finely chopped 1 tbsp parsley finely chopped A juice of half lemon Dressing 1 tbsp olive oil Juice of one lemon 2 tbsps tahini 2 tbsps maple syrup 1tsp mustard paste Salt to taste Crushed black peppercorn to taste 100 grams tofu cut into 1 inch cube Toppings Baby spinach leaves 10-15 Cucumber slices as required 7-8 snow peas blanched Assorted cherry tomatoes as required Toasted black sesame seeds for garnish Method 1. Heat oil in nonstick pan add garlic sauté on high heat for 1 minute. Add onion and sauté till translucent. Add kodo millet and sauté for1-2 minutes. 2. Add 2 cups water and mix well. Add salt crushed black peppercorns and mix well. Cook till the mixture comes to a boil. Cover and cook for 4-5 minutes or till most of the moisture is absorbed. Reduce the heat to low and continue to cook for 2-3 minutes. Switch the heat off and allow to rest for 5-10 minutes. 3. To make spicy chickpeas mix together chickpeas salt crushed black peppercorn smoked paprika red chili powder coriander powder cumin powder garlic parsley olive oil in a bowl. and squeeze the juice of half lemon and mix well till combine marinate for 4-5 minutes 4. To make the dressing take olive oil in bowl add juice of one lemon tahini maple syrup mustard paste salt and crushed black peppercorns and mix well add ¼ cup water and mix till well combine. 5. Heat 1 tbsp oil in nonstick pan add tofu sprinkle some salt and cook on high heat for 1-2 minutes flip on other side cook for 1-2 minutes transfer in bowl. 6. In the same pan add the chickpeas mixture and sauté on high heat for 2-3 minutes. Take the pan off the heat. 7. To assemble the bowl arrange the 30-35 baby spinach leaves add a portion of the cook millet portion of the chickpeas mixture cucumber slices add portion of a tofu 15-20 snow peas blanched assorted cherry tomatoes as required drizzle some dressing and toasted black sesame seeds. And serve with the remaining dressing. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Get Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/ To get recipes on your Google or Alexa devices click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor Instagram : https://www.instagram.com/sanjeevkapoor #SanjeevKapoor #milletbowl #buddhabowl #buddhabowlrecipes #milletkhazana #internationalyearofmillets sanjeev kapoor sanjeev kapoor recipe sanjeev kapoor recipes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian recipes recipes of india master chef how to cook indian food recipes quick recipes easy recipes buddha bowl buddha bowl recipes vegan recipes gluten free recipes high protein meals vegan bowls healthy food weight loss recipe gluten free diet international year of millets millet khazana millet bowl