unicorn buddha bowl.

Food isn’t just about taste, it’s also about creating a visual. I love producing dishes with a wide array of vibrant colours, hence why this Buddha bowl takes the cake!

Browsing through all of the fresh produce at one of my green-grocers, I stumbled across these purple congo potatoes. Potatoes aren’t a usual ingredient that you will find in many of my dishes, though the congo’s rich purple hue was too hard to ignore. They are waxy in texture, floury and tend to dry out when cooked, hence steaming or boiling are recommended as opposed roasting. The gorgeous color is fully retained post cooking, as you can see above.

Unlike white potatoes these are high in the antioxidant anthocyanin, which as noted in previous posts, is found in red, blue and purple produce. Anthocyanin consumption is linked to reducing the risk of cardiovascular disease by lowering LDL cholesterol and regulating blood pressure. To top this off, a serving of three small purple potatoes provides approximately 55% of your vitamin C RDI, as well as being a great source of fibre (approximately 16% RDI).

*I always keep the skin on when cooking, since it has a higher concentration of nutrients in comparison to the flesh. A good blender will still result in a smooth mash as shown above.

Want to create some wow-factor? Mash these potatoes and team with some turmeric/cumin spiced brown rice, pickled cabbage, chickpeas, plus some greens, and you will find yourself with your own little rainbow in a bowl.

The following recipe creates five serves.


  • 1/8 red cabbage head
  • 1 cup white vinegar
  • 1/2 cup hot water
  • 2tsp raw granulated sugar
  • 1tsp salt
  • 1 bay leaf
  • 2 garlic cloves (minced)
  • 6 small/medium purple congo potatoes
  • 1/2 cup soy milk
  • 1 + 1/2 cups brown rice
  • 1tsp turmeric
  • 2tsp ground cumin
  • 1tsp paprika (smoked)
  • 1 can chickpeas (400g)
  • 1tbs lime juice
  • 1tsp ground corriander seeds


*Steps 1 & 2 are best completed 3-4 hours (or even a day) prior.

  1. Place vinegar, hot water, sugar, salt, bay leaf and minced garlic clove into a bowl; stir so all ingredients combine and the sugar/salt dissolves. Shred the cabbage, then add to the liquid mixture; combine well then place into a sealed jar. Leave at room temperature for 3-4 hours before storing in the fridge for preservation.
  2. Drain and rinse the chickpeas, then allow to air dry. Add these to a dish containing the lime juice and corriander. Mix through, then allow to marinate for 3-4 hours prior to serving.
  3. Cut the potatoes in half and add to a pot of boiling water. Boil for around 15-20 minutes (or until soft). Simultaneously, add the rice to a seperate pot of boiling water and leave to simmer with the lid on for around 20 minutes (or until rice is cooked). Drain both then set aside.
  4. Put the boiled potatoes, soy milk and minced garlic clove into a good blender and blitz until smooth. Add more soy milk should you require a thinner consistency. Add salt and pepper to taste.
  5. Stir the turmeric, cumin and paprika through the brown rice until well combined.
  6. Arrange all components into a bowl. The brine from the pickled cabbage can be utilised as a great acidic dressing; a good splash of lime juice and a crack of salt alternatively also works wells.

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