I have been wanting to this for a long time now, mostly because it looks wholesome and colourful and that somehow makes it more edible for me. I guess this idea originated from a Burrito bowl or as Google says, it is a hippie version of healthy food. At some point it did feel like I was eating Pulav with raita, but it is a good change once in a while to see and know that you are eating something healthy.
This was my first time making it and I just made it with what was at home. I will give the alternatives in the recipe too.
For Millet Buddha Bowl (serves 4)
For grain mix:
Foxtail millet – 3/4 cup (you can use any millet/rice/grain of your choice)
Sprouts – 1/2 cup (I used matki or moth beans)
Olive oil
Salt & pepper
**You can add herbs of your liking to add more flavour. I used thyme as well.
For sauce:
Hung curd – 1 cup (I used yoghurt instead which made it more like raita:))
Lemon juice – 1 tbsp
Fresh herbs – 3 tbsp (Italian basil, parsley, dill, etc.)
Garlic – 1tbsp, finely chopped
For stir-fry vegetables:
Use vegetables of your choice or what your family likes. Onion and garlic give a good flavour.
Add spinach or any leafy vegetable since it will blend with other vegetables easily.
Broccoli, bell peppers, baby corn, tomato, cabbage, beans are some of the other veggies you can use.
Salt & pepper
How to make:
– For cooking fluffy millets, check out this link. Once the millet has cooled down and separated, it is ready to be mixed.
– Boil sprouts (Avoid overcooking. If cooking in pressure cooker, keep it for 2 whistles)
– Mix millet rice with sprouts, olive oil and other seasoning
– For sauce chop all the ingredients to the hung curd with salt to taste and give it a good mix.
– Chop chunks of all the veggies.
– Heat a pan with some olive oil, throw in some garlic & onion first and then the other veggies. Cook it for 5 minutes. Alternatively you can roast them in the oven.
Millet Buddha Bowl
Studio 50 