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Bamboat's Buddha Bowl

Course International Favourites Bawa-fied
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 person

Ingredients

  • 0.5 cup quinoa
  • 8 sliced mushrooms
  • 5 leaves lettuce
  • 6 stalks of asparagus
  • 1 egg
  • 4 strips bacon
  • 1 tbsp olive oil
  • 1 tbsp vinegar
  • 1 tbsp butter
  • Salt
  • Pepper
  • Chill flakes to taste
  • 2 cloves chopped garlic

Instructions

  • To a pot add half a cup of quinoa and the equal amount of water. Add salt pepper and cook for 10 mins or till the water gets absorbed. It is exactly like cooking rice
  • Cut up the strips of bacon into smaller bits and render it in a pan. You don't need to add any oil as the bacon will release its own fat and cook till it's crispy. Remove and set it aside on a paper towel
  • In the same pan with all the bacon fat add chopped garlic, chili flakes and the sliced mushrooms. Keep tossing them on a high flame so they cook completely. If the mushrooms start to release water just keep cooking till the water burns off and they are sautéed well. Add salt and pepper to season them. Set aside till needed
  • In the same pan, sauté the chopped asparagus till it gets slightly charred and cooked. Season with salt and pepper
  • In a smaller bowl prepare the salad dressing by adding olive oil, salt pepper and vinegar, mix well and keep aside
  • In a frying pan add a little bit of butter and fry one egg. You can make this a sunny side up or a double fried egg, whatever your preference. Season with salt and pepper and set it aside till needed
  • It is now time to build the bowl. If you have a large bowl then that is ideal but if not you can assemble it in a plate as well
  • Place the chopped lettuce leaves on one side of the bowl. Add the dressing on top of the leaves
  • Next to the lettuce, place the mushrooms and the asparagus. Next to that place your quinoa and if there is place in the middle add the bacon bits
  • Place the fried egg on top in the centre and sprinkle a little of the toasted sesame seeds and leftover bacon bits as garnish. Voila! Your Bamboat's Buddha Bowl is ready!