Buddha Bowl - Preparations
Here are our suggestions for how to heat, prepare and present your Buddha Bowl. The kit is yours and you can eat it anyway you want, but we have strived to consider what each thing is in relationship to the whole recipe and this is true for all the Signature bowls.
Everything in the Buddha Bowl represents some amount of prep work in anticipation of being able to serve lots of people quickly and with high quality. Everything is cooked and the goal is to reheat, not cook the ingredients.
All of the Proteins are reheating via Sous Vide...
- Salmon - 125 for 15 mins
- Brisket - 165 for 15 mins
- Chicken - 165 for 15 mins
- Pork Belly - 165 for 15 mins
If you do not have a sous vide, you can gently reheat in an oven at 250, use foil, with a vent and check every ten minutes, do not cook or steam!
- Cauliflower - Oven, 400 on a sheet pan for 20 mins and caramelize the outside. Shake and keep it from favoring one part over another.
- Portabella - Warmed, toss it on the cauliflower sheet pan when you remove it and let them rest for 5 minutes or so.
I like to heat my Black Beans and Emmer Farro. Put them into a dish and toss in along with the proteins at 250, you can also gently heat in a pan.
- Avocado - Go watch Andrew Zimmer half and fan an Avocado.
- Spicy Slaw - It's better at room temperature IMO. It is fermented, so expect it to be a bit different from slaws at a picnic.
Everything else is a room temp or cold.
Here is how we layer and build the bowls...
We put the following side by side in the bottom of the bowl...
- Emmer Farro
- Black Beans
- Spicy Slaw
Then place your protein, cauliflower and/or portabella on top.
- Add the marinated onions and avocado.
- Drizzle the sauce of top and dig in!
If you have custom toppings or the build a bowl, you can add before or after the sauce.
Take a picture, I want to see them!!!