Buddha Bowl

Ingredients 

• Millet mixture
• ¾ cup kodo millet
• 1½ tablespoons olive oil
• 2 teaspoons finely chopped garlic
• 1 small onion, finely chopped
• Salt to taste
• Crushed black peppercorn to taste
• Dressing
• 1 tablespoon olive oil
• Juice of one lemon
• 2 tablespoons tahini
• 2 tablespoons maple syrup
• 1 teaspoon mustard paste
• Salt to taste
• Crushed black peppercorn to taste 
• Spicy chickpeas
• 1 cup boiled chickpeas
• Salt to taste
• Crushed black peppercorns to taste
• 1 teaspoon smoked paprika
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon finely chopped garlic
• 1 tablespoon finely chopped fresh parsley leaves
• 1 tablespoon olive oil
• Juice of ½ lemon
• Tofu mixture
• 1 teaspoon olive oil
• 100 grams tofu, cut into ½ inch cubes
• Salt to taste
• Toppings
• 30-35 baby spinach leaves
• English cucumber slices as required
• 10-12 snow peas, stringed, diagonally halved and blanched
• Assorted baby tomato halves as required
• Toasted black sesame seeds for garnish

Method

1. To make millet mixture, heat olive oil in non-stick pan, add garlic and sauté on high heat for 1 minute. Add onion and sauté till translucent. Add kodo millet and sauté for 1-2 minutes.
2. Add 2 cups water and mix well. Add salt, crushed black peppercorns and mix well. Cook on high heat for 4-5 minutes. Cover and cook on low heat for 6-8 minutes or till most of the moisture is absorbed.  Switch the heat off and allow to rest for 5 minutes. 
3. To make spicy chickpeas, mix together chickpeas, salt, crushed black peppercorn, smoked paprika, red chilli powder, coriander powder, cumin powder, garlic, parsley and olive oil in a bowl. Squeeze the juice of ½ lemon and mix well and set aside to marinate for 4-5 minutes.
4. To make the dressing take olive oil in bowl, add juice of one lemon, tahini, maple syrup, mustard paste, salt and crushed black peppercorns and mix well. Add ¼ cup water and mix well.
5. Heat 1 tablespoon oil in non-stick pan. Place tofu cubes, sprinkle some salt and cook on high heat for 1-2 minutes. Flip each cube and cook for 1-2 minutes. Transfer into bowl.
6. In the same pan, add the chickpeas mixture and sauté on high heat for 2-3 minutes. Take the pan off the heat.
7. To assemble in a bowl, arrange a few baby spinach leaves in each serving bowl. Add a portion of the cooked millet mixture, add a portion of the chickpeas mixture, arrange a few cucumber slices and add a portion of the tofu. Add a few snow peas, garnish with assorted cherry tomatoes and drizzle some of the dressing. Garnish with toasted black sesame seeds. Serve with the remaining dressing.