Junior Chef Stars

The Premier Cooking School for Kids and Teens Main menu

Buddha Bowl

Green Curry Buddha Bowl

Print Recipe
 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.*
Course Main Dish, Snack
Prep Time 20 minutes
Cook Time 20 minutes
Servings
6 Servings
Ingredients
Bowls:
  • 4 cups long grain white rice cooked
  • 2 cups broccoli cut into florets
  • 1 cup Carrots peeled and juilenned
  • 1/4 head purple cabbage thinly sliced
  • 1/2 cup Button Mushrooms sliced
  • 2 teaspoons olive oil
  • 1/2 cup cilantro minced and divided for garnish
  • 1 lime cut into wedges
Green Curry Sauce:
  • 1/2 cup cilantro packed
  • 2-3 lemongrass
  • 1 tablespoon ginger peeled and minced
  • 4 cloves garlic minced
  • 1 teaspoon turmeric
  • 1 teaspoon lime juice
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1-3 tablespoons water
  • 1 tablespoon sugar white
Course Main Dish, Snack
Prep Time 20 minutes
Cook Time 20 minutes
Servings
6 Servings
Ingredients
Bowls:
  • 4 cups long grain white rice cooked
  • 2 cups broccoli cut into florets
  • 1 cup Carrots peeled and juilenned
  • 1/4 head purple cabbage thinly sliced
  • 1/2 cup Button Mushrooms sliced
  • 2 teaspoons olive oil
  • 1/2 cup cilantro minced and divided for garnish
  • 1 lime cut into wedges
Green Curry Sauce:
  • 1/2 cup cilantro packed
  • 2-3 lemongrass
  • 1 tablespoon ginger peeled and minced
  • 4 cloves garlic minced
  • 1 teaspoon turmeric
  • 1 teaspoon lime juice
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1-3 tablespoons water
  • 1 tablespoon sugar white
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.