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Cauli-rice and California Walnut Crusted Egg Buddha Bowl

Cauli-rice and California Walnut Crusted Egg Buddha Bowl.

Fancy making this Cauli-rice and California Walnut Crusted Egg Buddha Bowl?

Incorporating California Walnuts into meals is a simple, tasty and convenient way to add important nutrients to your diet.   A 30g portion, approximately 11 walnuts, are high in Omega-3 fatty acids (ALA), important for heart health and may help reduce the risk of heart disease (1).  30g’s also offer 5.2g of protein and 1.8g of fibre (2).

Serving: 2 people

Cauli-rice And California Walnut Crusted Egg Buddha Bowl

How To Make Cauli-rice and California Walnut Crusted Egg Buddha Bowl:

Ingredients:

For The Cauli-rice:

1 large cauliflower

1 tbsp olive oil 

1 tsp ground cumin

1 tsp ground turmeric

400g can chick peas, drained 

For the tomatoes:

2 tsp harissa 

2 plum tomatoes 

1 tbsp extra virgin olive oil

For the eggs:

1 tsp cumin seeds 

1 tsp sesame seeds 

1 tsp coriander seeds 

50g California walnuts, roughly chopped 

2 medium eggs 

50g kale 

2 tsp olive oil

Preparation

1.) Preheat the oven to 180°C, gas mark 4.

2.) Prepare the cauliflower by removing the outer green leaves and discarding. Break into florets, place in a food processor and whizz in batches until you have a coarse texture.

3.) Empty the cauli-rice into a mixing bowl, then add the olive oil, cumin, turmeric and seasoning then mix well.

4.) Mix the harissa with the extra virgin olive oil. Cut the tomatoes in half and toss in the harissa oil, then place into a small roasting dish.

5.) Next, toast the spices in a dry frying pan until fragrant. Place into a pestle and mortar with the walnuts and grind to medium/fine texture.

6.) Prepare the kale by removing any woody stems. Massage 2 tsp of olive oil into the leaves, making sure they all get an even coating, then sprinkle with 2 tsp of the walnut spice mixture.

7.) Tip the cauli-rice out onto two baking trays lined with parchment and roast in the oven for 12 minutes.

8.) Roast the tomatoes for 15 minutes.

9.) Lay the seasoned kale out on a flat tray lined with parchment and roast for 15-20 minutes.

10.) Boil the eggs for 5 minutes (or a little longer if you like the yolk to be cooked through).

11.) Mix the chickpeas into the cauli-rice and spoon into two large bowls, then top with the kale and roasted tomatoes.

12.) Peel the eggs and roll into the walnut spice mix, then place on top to serve.

Cauli-rice and California Walnut Crusted Egg Buddha Bowl

Recipe and image courtesy of California Walnuts: Twitter.Facebook.Instagram.

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Recipe Card:

Cauli-rice and California Walnut Crusted Egg Buddha Bowl

Fancy making this Cauli-rice and California Walnut Crusted Egg Buddha Bowl?
Course Main Course
Servings 2
Author California Walnut

Ingredients

  • 1 large cauliflower
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 400g can chick peas, drained
  • 2 tsp harissa
  • 2 plum tomatoes
  • 1 tbsp extra virgin olive oil
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • 1 tsp coriander seeds
  • 50g California walnuts, roughly chopped
  • 2 medium eggs
  • 50g kale
  • 2 tsp olive oil

Instructions

  • Preheat the oven to 180°C, gas mark 4.
  • Prepare the cauliflower by removing the outer green leaves and discarding. Break into florets, place in a food processor and whizz in batches until you have a coarse texture. 
  • Empty the cauli-rice into a mixing bowl, then add the olive oil, cumin, turmeric and seasoning then mix well. 
  • Mix the harissa with the extra virgin olive oil. Cut the tomatoes in half and toss in the harissa oil, then place into a small roasting dish.
  • Next, toast the spices in a dry frying pan until fragrant. Place into a pestle and mortar with the walnuts and grind to medium/fine texture.
  • Prepare the kale by removing any woody stems. Massage 2 tsp of olive oil into the leaves, making sure they all get an even coating, then sprinkle with 2 tsp of the walnut spice mixture.
  • Tip the cauli-rice out onto two baking trays lined with parchment and roast in the oven for 12 minutes. 
  • Roast the tomatoes for 15 minutes. 
  • Lay the seasoned kale out on a flat tray lined with parchment and roast for 15-20 minutes. 
  • Boil the eggs for 5 minutes (or a little longer if you like the yolk to be cooked through).
  • Mix the chickpeas into the cauli-rice and spoon into two large bowls, then top with the kale and roasted tomatoes. 
  • Peel the eggs and roll into the walnut spice mix, then place on top to serve.

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