Buddha Bowl Of Zoodles With Polenta Frittata, Pesto And Lentil Salad

Buddha bowls have the advantage that they allow you to make surprising combinations of various influences. In this recipe the preparations are inspired by Italian cuisine, made with typically Mediterranean ingredients and full of flavor.

As it is a vegan buddha bowl, in the recipe we follow the proportions of the Harvard dish adapted to the vegetable diet. Lentils and vegan Parmesan cheese provide the protein base. At weight, by using flax seeds, we enrich the plate with healthy omega-3 fats.

Recipe elaboration to elaboration

Preparation time: 1 hr 45 min
Servings: 4-6

This buddha bowl is composed of the following preparations:

• Celeriac and carrot zoodles with arrabiata sauce
• Vegan parmesan
• Baked polenta frittata with dried tomato
• Flax pesto and celery leaves
• Lentil caviar salad with capers and basil

There are five elaborations, but as you will see now, they are prepared right away. You just have to be careful to prepare the sauce the day before, as it needs a day of rest.

Let’s see each elaboration one step by step:

Celeriac and carrot zoodles with arrabiata sauce

These zoodles are served with the Arrabiata sauce on top and dusted with the vegan Parmesan. You can decorate them with a fresh basil leaf.

Ingredients:

• 2 thick carrots, peeled
• 1 small bulb of celeriac, peeled
• Water
• Salt
• ice

For the arrabiata sauce:

• ½ onion, chopped
• 1 clove garlic, minced
• 150 g of fried tomato sauce
• ½ teaspoon sea salt
• 1 chilli, seeded, finely chopped
• ½ tablespoon dried oregano
• fresh basil leaves for garnish (optional)
• olive oil

Elaboration:

1. Sauté the chopped onion and garlic with oil and salt, until golden brown. Add the tomato sauce, chilli and oregano. Mix well and cook over low heat for about 5 minutes. Remove from the heat and reserve.
2. With the help of a vegetable cutter or spiralizer, roll the celeriac and carrot into strips, imitating spaghetti.
3. Blanch these “pasta” briefly in salted water, cool with ice water, drain and set aside.
4. Serve the zoodles in about a quarter of the buddha bowl, decorated, if you like, with the fresh basil, and the arrabiata sauce and Parmesan on top.

Vegan Almond Parmesan

Ingredients:

• 1 teaspoon garlic powder
• 1 tablespoon dried oregano
• 4 tablespoons of ground almonds
• 2 tablespoons nutritional yeast
• tamari sauce placed in a sprayer

Elaboration:

1. Mix the nutritional yeast very well, with the garlic, spices and ground almonds.
2. Once the Parmesan is spread over the zoodles (if you have any left over you can use it for pizza), sprinkle with a little tamari.

Baked polenta frittata with dried tomato

The frittata is made in the oven and cut into triangles.

Ingredients:

• 100g polenta
• 300 ml of water
• 3 halves of dried tomato, chopped
• 1 tablespoon dried oregano
• 1 tablespoon. soy sauce
• 1 teaspoon garlic powder
• 3 tablespoons olive oil
• 1 bay leaf

Elaboration:

1. Make an infusion with the water, the chopped dried tomatoes, the oregano, the garlic and the bay leaf. Infuse for about 5 minutes. Remove the bay leaf and discard.
2. Bring the infusion back to a boil, lower the heat and gradually add the polenta in the form of rain, without stopping to stir.
3. Add two tablespoons of olive oil and the soy sauce, stir until the polenta paste comes off the bottom of the pot.
4. Brush a round tart pan with olive oil and spread the polenta hot. Wait for it to cool and solidify.
5. Preheat the oven with a fan up and down to 200 ° C. Unmold and cut the polenta into 8 triangles. Brush with a little oil on both sides and place on a baking sheet lined with parchment paper.
6. Bake for 10 minutes on one side, turn the pieces and bake another 5 minutes until golden brown on the outside.
7. Wait for them to warm to serve two triangles of frittata per buddha bowl.

Flax pesto and celery leaves

Ingredients:

• 50g celery leaves, washed and dried
• 1 clove garlic
• 20 g of raw almonds without skin soaked the night before
• 2 tablespoons ground flax seeds
• 1 tablespoon nutritional yeast
• 1 tsp. lemon juice
• 50 ml of virgin olive oil
• 5g sea salt

Elaboration:

1. Drain the almonds and toast them lightly in a frying pan without oil.
2. Coarsely chop the almonds and mix with the other ingredients in the blender glass. Blend and reserve a few minutes before serving.
3. Put a couple of tablespoons of pesto for each piece of polenta frittata.

Lentil caviar salad with capers

Ingredients:

• 200 g of cooked caviar lentils
• 40 g of pickled and drained capers
• 8 fresh basil leaves, chopped
• juice of ½ lemon
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 10 cherry tomatoes cut in half
• 1 tablespoon dried oregano
• 3 tablespoons olive oil
• sea ​​salt

Elaboration:

1. Mix the cooked lentils with the capers, the chopped basil, a tablespoon of olive oil with the soy sauce and the lemon juice on one side.
2. Season the cherry tomatoes with a teaspoon of salt and another of dried oregano, and reserve in the fridge to marinate. At the moment of serving, all the ingredients are mixed and seasoned with the remaining olive oil.
3. Serve in about a quarter of the buddha bowl.