Green Curry Buddha Bowl
Recipe for the week of September 4-9, 2023 *Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.*
Servings Prep Time
6Servings 20minutes
Cook Time
20minutes
Servings Prep Time
6Servings 20minutes
Cook Time
20minutes
Ingredients
Bowls:
  • 4cups long grain white ricecooked
  • 2cups broccolicut into florets
  • 1cup Carrotspeeled and juilenned
  • 1/4head purple cabbagethinly sliced
  • 1/2cup Button Mushroomssliced
  • 2teaspoons olive oil
  • 1/2cup cilantrominced and divided for garnish
  • 1 limecut into wedges
Green Curry Sauce:
  • 1/2cup cilantropacked
  • 2-3 lemongrass
  • 1tablespoon gingerpeeled and minced
  • 4cloves garlicminced
  • 1teaspoon turmeric
  • 1 teaspoon lime juice
  • 1/2teaspoon Salt
  • 1/4teaspoon black pepper
  • 1tablespoon olive oil
  • 1-3tablespoons water
  • 1tablespoon sugarwhite
Instructions
To Make the Bowls:
  1. In a small bowl, coat the mushrooms in olive oil. Set a pot fitted with a steaming basket and 1 inch of water in it over low heat. Place the broccoli and mushrooms in the basket and steam until the broccoli is tender, about 5 minutes.
To Make the Sauce:
  1. Coarsely chop the cilantro and lemongrass. Seed and finely chop the peppers. Add all the ingredients to a bowl. Using an immersion blender, pulse 5-10 times to incorporate the ingredients. Process for 1-2 minutes, or until a thick paste forms. Make sure to scrape down the sides of the bowl every 15-20 seconds. Add additional water if needed.
How to Assemble:
  1. Assemble bowl by layering the veggies over the brown rice and drizzling with curry sauce. Garnish with Toasted coconut, cilantro, and a squeeze of lime.