Products used in this recipe
Simplot Simple Goodness™ Fruit Mango Cubes Pack Size: 2/5lb SKU: 10071179035084
Simplot Simple Goodness™ Premium Vegetables Riced Cauliflower Pack Size: 1/20lb SKU: 10071179050865
Simplot Simple Goodness™ Classic Vegetables Peas and Diced Carrots Pack Size: 12/2.5lb SKU: 10071179188551
Simplot RoastWorks® Roasted Sweet Potatoes Pack Size: 6/2.5lb SKU: 10071179027058
Curry Buddha Bowl
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.