Hello my dear Steemians!
For the 45th round of Steemit Culinary Challenge, the theme set by @lenasveganliving is Vegan Buddha Bowl! I have to admit this is really new to me and when checking out what is a Buddha Bowl I was really impressed!
After checking all the different types of Buddha Bowl on the internet, I did not want to do a copy-paste and submit it to the contest! As in the Moroccan culture we do eat a lot of different salads, I said why not make one with some Moroccan flavors...this could be interesting!
So with this idea in mind...I did a Buddha Bowl with a Moroccan twist!!!
Before showing you my recipe I want to thank the wonderful @woman-onthe-wing for organizing the SCC consistently for so many weeks giving us foodies the opportunity to showcase our cuisine to the world!
Buddha Bowl with a Moroccan twist!!!
This bowl consist of the following :
- Roasted eggplant salad with coriander, olive oil and lemon juice.
- Grilled pepper and tomato salad.
- Potato and carrots salad.
- Lettuces and radish.
This the the vegetables I used to make the salad bowl!
Eggplant - Potato - Carrot - Tomato - Green Pepper - Coriander
The spices to marinate the different salad!
Salt - Pepper - Olive Oil - Cumin powder - Chopped onion
White vinegar - Lemon juice - Radish - Garlic - Chopped parsley
I started by roasting the eggplant wrapped in aluminum foil over direct fire till soft and cooked!
One cooked, I took out the smoky pulp and mixed with onion, coriander, pepper, garlic, lemon juice and olive oil!
Reserve in cold until time to serve!
For the potato and carrot salad, I simply cut them in small pieces and cooked them in some salted boiling water!
Once cooked, i marinated with salt, pepper, olive oil, parsley, onion and white vinegar!
Reserve in the fridge till time to serve!
And for the third salad, I grilled the pepper on direct fire till completely become black and soft!
I peeled the grilled pepper and cut it in small cubes as well as the tomatoes!
I seasoned with salt, pepper, onion, coriander, parsley, cumin powder, white vinegar and olive oil!
Reserve this one also in the fridge till it is time to serve!
When it is time to serve, delicately dress each of the salads as you can see below and add some crispy lettuces as well as some radish slices and onion rings!
Drizzle with a lovely homemade lemon-mustard dressing and enjoy!
BON APETIT my friends!
As you noticed, this Buddha Bowl is quite easy to make and can be done in advance! The chilled it is the better the taste!
So here you are with my entry to this amazing contest! I hope you enjoyed the recipe and will try it too!
Please do comment below if you want some more info!
Should you like the post, kindly upvote and resteem!
Thank you!
@creativewoman