Buddha bowl with teriyaki glazed MATR bites
Cook time: 1 Hour Serves: 4 People Difficulty: Medium
There is a pop of color in this beautiful bowl with rice, vegetables, legumes and juicy bits of MATR, glazed in a spicy teriyaki glaze. This nutrient packed bowl will give a nice boost of energy. You can use whatever vegetables you want in your bowl but we recommend trying to stick with whatever is in season and local when possible.
Ingredients
- 1 x 300g pack of MATR block
- A little neutral oil
- 1 dl of your favorite shoyu
- ¾ dl cane sugar, dark syrup or brown sugar
- 1 tablespoon hot chili sauce or equivalent dried chili
- 1 red onion, pickled (see tip)
- 4 dl raw jasmine rice
- 200 grams of carrots, cut into sticks
- 100 grams sliced candy cane beet
- 1 tsp frozen shelled edamame beans, thawed
- 1 tin of chickpeas
- A little mixed chili spice
- 1 small carton of cooked black beans
- A little red cabbage
- 1 avocado
- 1 bunch fresh coriander
- Sesame seeds
- Optional: Sriracha mayo
Method
- Cook the rice according to the instructions on the package.
- Get all the vegetables ready to eat.
- Put a little oil on a pan, heat up and pour the drained chickpeas onto the pan.
- Season with chilli seasoning and roast until the chickpeas ‘crack’.
- Stir soy, chilli sauce and sugar into a marinade. Heat a little oil in a pan to medium heat.
- Break MATR into small pieces. Add MATR to the pan and let the pieces get a little color. Shake the pan regularly.
- Add the marinade, let it boil and caramelize without burning.
- Divide the rice into four bowls and place a portion of MATR in the middle.
- Distribute vegetables and legumes around the MATR.
- Top with coriander and sesame seeds.
- Serve with sriracha mayo if desired
Tip:
You can pickle your red onions yourself by boiling a dl of vinegar and a dl of sugar with some peppercorns, chilli or fennel seeds, and pouring over thinly sliced red onions. Leave to soak for at least an hour.