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Harissa Cottage Cheese Buddha Bowl

Harissa Cottage Cheese Buddha Bowl

Name: Harissa Cottage Cheese Buddha Bowl
Total time: 2 min 9 s
Yield: 1
Ingredients: 1 tablespoon Raw Whole Bengal Gram; 2 glasses Water; 2.5 teaspoons Salt; 0.5 teaspoons Olive Oil; 3 pieces Garlic; 1 teaspoon Tahina Paste; 0.75 teaspoons Jeera Powder; 1 teaspoon Oregano Herbs; 1 teaspoon Lemon Juice; 2.5 units Black Pitted Olives; 1.5 tablespoons Cous Cous; 1.5 teaspoons Pepper; 1 pinch Aromat Powder; 1 pinch Lime Zest; 3.5 teaspoons Refined Oil; 0.75 cups Onion; 0.5 unit Celery; 1.5 units Carrot-regular; 0.5 unit Leeks; 0.75 teaspoons Thyme; 0.5 unit Capsicum Green-regular; 0.25 unit Capsicum Yellow (regular); 0.25 unit Capsicum Red-regular; 1 small piece Zucchini Yellow; 1 small piece Zucchini Green; 11 units Haricot Bean; 8 leafs Parsley; 4 leafs Mint W/o Roots; 1.5 tablespoons Curd; 1 pinch Turmeric Powder

Time45 Min

DifficultyDifficult

Serves1

The ultimate harissa chicken buddha bowl recipe is a staple meal recipe that every cookbook must contain. This flavourful and zeitgeist dish is one of the most versatile dishes that can be prepared with a wide range of ingredients. The harissa chicken buddha bowl ingredients range from fresh pantry produce to tender chicken pieces, everything that is easily available in our supermarkets. If you’re ... wondering how to make a harissa chicken buddha bowl, you’ve come to the right place. It is as easy as stacking cooked ingredients over each other and digging into the bowl. The buddha bowl is a great way to incorporate healthy greens, delicious protein-packed chicken along with easily digestible quinoa, brown rice, etc. The harissa buddha bowl “restaurant-style” can be easily achieved by tweaking your recipe. The addition of sensational and flavourful condiments such as Harissa can completely change the game in a great way. The harissa sauce in the buddha bowl is one of the most dominant flavours of the dish. You can regulate the spice content as per your preferences. Serve the Buddha bowl as a main meal during dinner or as lunch. This one-pot meal is an excellent option for family luncheons at picnics or even a Saturday night dinner with friends. It is a hassle-free recipe which is made in just 30-40 minutes. The buddha bowls are originally a part of the Buddhist philosophy that imparts the lessons of balance in life. The bowl signifies a balance of nutrition, taste, and appetite in one's life.

Ingredients

Dry Grocery

Salt

2.5 teaspoons

Tahina Paste

1 teaspoon

Oregano Herbs

1 teaspoon

Black Pitted Olives

2.5 units

Cous Cous

1.5 tablespoons

Aromat Powder

1 pinch

Refined Oil

3.5 teaspoons

Turmeric Powder

1 pinch

Paprika Powder

0.75 teaspoons

Coriander Powder

0.5 teaspoons

Fennel Seeds

1 pinch

Cumin

1 pinch

Red Dry Chilli Bydagi

0.5 unit

Ajwain Seeds

1 pinch

Jalapeno Slice

1 slice

Kashmiri Rajma

1.25 tablespoons

Fruits & Vegetables

Lime Zest

1 pinch

Onion

0.75 cups

Celery

0.5 unit

Carrot-regular

1.5 units

Leeks

0.5 unit

Thyme

0.75 teaspoons

Capsicum Green-regular

0.5 unit

Capsicum Yellow (regular)

0.25 unit

Capsicum Red-regular

0.25 unit

Zucchini Yellow

1 small piece

Zucchini Green

1 small piece

Haricot Bean

11 units

Parsley

8 leafs

Mint W/o Roots

4 leafs

Tomato

0.25 unit

Dairy

Curd

1.5 tablespoons

Paneer

1 cup

Other

Raw Whole Bengal Gram

1 tablespoon

Water

2 glasses

Olive Oil

0.5 teaspoons

Garlic

3 pieces

Jeera Powder

0.75 teaspoons

Lemon Juice

1 teaspoon

Pepper

1.5 teaspoons

Button Mushrooms

0.75 cups

Bechamel Sauce

1 tablespoon

Coriander Leaves

2 leafs

Directions

In a bowl, add Chickpeas & Water. Soak overnight.

In a mixer, add soaked Chickpea, Salt, Olive Oil, Garlic, Oregano, Cumin Powder, Tahini, Lemon Juice & Water.

Blend well to make a smooth paste.

Add chopped Olives.

In a pan, add Cous Cous, Salt, crushed Black Pepper, Aromat & Lemon Zest.

For Mirepoix- In a pan, heat Oil, chopped Onion, chopped Celery, chopped Leek, chopped Carrot, chopped Garlic, fresh Thyme and saute till soft.

Add Mirepoix to the Cous Cous.

Add boiling Water to the pan & cover for 5-10 mins.

Fluff the Cous Cous with fork.

For Roasted Veggies- In a pan, add Oil, Red Bell Pepper, Green Bell Pepper, Yellow Bell Pepper, Green Zucchini & Yellow Zucchini. Cook for 2-3 mins.

Add blanched Haricot Beans, Salt, crushed Black Peppercorn & Thyme. Cook for 2-3 mins.

In a bowl, Add Cous Cous, Roasted Veggies, chopped Parsley, chopped Mint, Salt, crushed Black Peppercorn & Lemon Juice.

In a bowl, add Curd, Salt, crushed Black Peppercorn, chopped Parsley,chopped Mint, Tahini. Mix well.

Spice mix: In a blender, add Turmeric Powder, Paprika, Coriander Powder, Fennel Seeds, Cumin Seeds.

Grind to a fine powder.

In a pan, add Oil, blanched Carrot, Spice Mix & Salt. Saute for 3-5 mins.

In a pan, add dry Red Chilli, Salt & Water. Boil for 5-10 mins.

In a mixer, add boiled Chilli, Garlic, Coriander Powder, Ajwain Powder, Cumin Powder, Oregano, Oil & Water.

Blend to a fine paste.

In a bowl, add Paneer, Harissa Paste, Salt.

In a pan, add Oil, Paneer & cook it.

Garnish with chopped Parsley.

In a pan,add Mushroom caps and saute for 1-2 mins.

For Mirepoix- In a pan, heat Oil, chopped Onion, chopped Celery, chopped Leek, chopped Carrot, chopped Garlic, fresh Thyme and saute till soft.

In a pan, add grated Paneer, chopped Green Bell Pepper, cooked Mirepoix, Salt, Paprika, Oregano & crushed Black Peppercorn. Cook for 2-3 mins.

Add White Sauce and cook for 1-2 mins.

Fill the stuffing into the Mushroom caps.

Add chopped Parsley for garnish.

In a pan, add oil, chopped garlic & chopped onion, chopped tomatoes, chopped jalapenos & chopped coriander. Cook for 3-4 mins.

Add Paprika, Cumin Powder, Oregano, Salt & crushed Black Peppercorn. Cook for 1-2 mins.

Add boiled Kashmiri Beans. Add Water & cook till its partially mashed.

Serve hot.

Harissa Cottage Cheese Buddha Bowl

Ingredients

Dry Grocery

Fruits & Vegetables

Dairy

Other

Success!

We hope you had fun making it! Enjoy the meal.

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