Hello! I'm Ari. Today we're making buddha bowls with roasted sweet potato, roasted shallots, Korean spinach, Japanese pickled cucumbers, gochugaru-flavored chickpeas, and avocado. If you don't have these ingredients on hand, you can substitute almost all of them and still follow the same basic recipe.
Ingredients:
2 sweet potato
2 large shallots
2 eggs
1 avocado
1 can of chickpeas
1 lb cucumber
1 lb spinach
2 cups rice (cooked)
Garnishes:
Hot sauce of choice
Sesame seeds
For spinach:
1 tb sesame oil
2 tb toasted sesame seeds
1/4 c soy sauce
2 tb green onions (white and green)
1 tsp sugar
For chickpeas:
Garlic powder
Gochugaru powder*
For cucumbers:
Asazuke Powder OR 1/2 tsp salt + 1/2 tsp sugar + 1/8 tsp cayenne pepper
* OR smoked paprika and cayenne
Instructions:
1. Prepare rice.
2. Prep roasting vegetables and chickpeas: wash until water is clean, then cover in oil, salt, and pepper.
3. Place vegetables cut side down on a baking sheet and bake for 20-30 minutes at 400. Reserve additional spices until after roasting to prevent burning.
4. Prepare spinach by boiling pot of water, add spinach for 1 minute, then take out and submerge in ice water to stop the cooking process. Cut into smaller bite sizes then add remaining ingredients and mix by hand.
5. Dice and combine cucumber ingredients; place back in fridge.
6. Cook your eggs to preference.
6. Assemble all ingredients over hot rice.
Enjoy :)