Kidney Bean Buddha Bowl

Ingredients

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• Kidney Beans Kidney Beans 180g 1 cup
• Firm Tofu Firm Tofu 200g 4/5 cup
• Cucumber Cucumber 1/2 1/2
• Lettuce Lettuce small handful small handful
• Yellow Onion Brown Onion 2 small 2 small
• Sesame Oil Sesame Oil 3 tbsp 3 tbsp
• Ground Turmeric Ground Turmeric 1/4 tsp 1/4 tsp
• Dried Cilantro Dried Coriander 1 tsp 1 tsp
• Chili Powder Chilli Powder 1/4 tsp 1/4 tsp
• Corn Kernels in Water Sweetcorn in Water 180g 1 cup
• Black Sesame Seeds Black Sesame Seeds 1/2 tsp 1/2 tsp
• Sesame Seeds Sesame Seeds 1/2 tsp 1/2 tsp

Instructions

1. 1.Soak beans overnight.
2. 2.Next day place the kidney beans in pressure cooker with enough water to cover. Add salt. Close the lid of pressure cooker and let it cook under pressure till 5-6 whistles.
3. 3.Finely chop onions. Heat 2 tbsps oil in a pan. Add onion and garlic paste, sauté till onion turns golden brown.
4. 4.Then add coriander (cilantro) powder, red chilli powder, turmeric and salt. Add the cooked kidney beans and mix well. Cook till the gravy turns thick/dry.
5. 5.Boil one cup of sweetcorn in water for 5 minutes in a saucepan. Once boiled, drain the water and keep the corn kernels aside.
6. 6.For the tofu, drain the water and pat the tofu dry. Cut into cubes & season with salt and pepper.
7. 7.Take a non-stick pan, heat 1 tsp oil over medium heat. Cook the tofu until golden brown.
8. 8.Now chop the cucumber and lettuce leaves. Arrange the lettuce, cucumber, crunchy tofu, corn with saucy kidney beans in a bowl. Garnish with sesame seeds.

Nutritional Information

• Calories:
  558
• Fat:
  29g
• Sodium:
  259mg
• Carbs:
  54g
• Sugar:
  12g
• Protein:
  23g