Rainbow Sorghum Buddha Bowl recipe | Woolworths TASTE
This vibrant buddha bowl features homemade sorghum cakes seasoned with curry spices, served alongside fresh ingredients like avocado, beetroot and more!
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Cooking tools:
- Food processor
- Pastry brush
- Saucepan
- Pan
- Mixing bowl
- Baking sheet
- Oven
- Stove
- Refrigerator
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
Ingredients
- 180 g whole sorghum grain
- sea salt
- freshly ground black pepper
- 3 T Woolworths lemon-flavoured avocado oil
- 1 onion, finely chopped
- 1½ t garlic, minced
- ½ t fresh ginger, grated
- 2 t curry powder
- 2 carrots, peeled and grated
- 1 large free-range egg, lightly beaten
- 2 T fresh coriander, minced
- 1 avocado, cubed
- ¼ cup Woolworths cooked beetroot, cubed
- 2 T cooked butternut, cubed
- 1 disc feta
- a handful cherry tomatoes
- 2 T fresh corn, cooked
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