Paprika Rubbed Potato Buddha Bowl + Sundried Tomato Pesto

Woah, that’s a mouthful of a tittle.

Which, for the record, could be even longer. Wanna know what my first option was?

“Paprika Rubbed Potato Zucchini Spaghetti Aglio e Olio Sweet and Salty Massaged Kale Sundried Tomato Pesto Buddha Bowls”

Very delicious tittle, but surely a SEO nightmare.


vegan buddha bowls

“Mum what are we having for lunch today”

“Paprika Rubbed Potato Zucchini Spaghetti Aglio e Olio Sweet and Salty Massaged Kale Sundried Tomato Pesto Buddha Bowls, sweetie

Try saying that outloud fast three times:

“Paprika Rubbed Potato Zucchini Spaghetti Aglio e Olio Sweet and Salty Massaged Kale Sundried Tomato Pesto Buddha Bowls”

“Paprika Rubbed Potato Zucchini Spaghetti Aglio e Olio Sweet and Salty Massaged Kale Sundried Tomato Pesto Buddha Bowls”

“Paprika Rubbed Potato Zucchini Spaghetti Aglio e Olio Sweet and Salty Massaged Kale Sundried Tomato Pesto Buddha Bowls”

Thanks heavens for copy & paste, that’s all I’m saying.

vegan buddha bowls

But for now, let me shut up and tell you about these (Paprika Rubbed Potato Zucchini Spaghetti Aglio e Olio Sweet and Salty Massaged Kale Sundried Tomato Pesto Buddha) bowls (sorry I had to)

These bowls are what lunch dreams are made of. 

First we have the world’s most delicious crispy fries. Really, I got ’em tested and they’re – yes – the bestest spuds ever. And – yes – I’m also a very humble person. Why’d you ask?

Crispy on the outside, smooth and melty in the center and spiced like smoky paprika and allllll the good stuff (basically paprika, these are ridiculously easy to make). 

They’re basically the potato version of Jon Snow: absolutely delicious with a hint of hotness.

Sorry not sorry.

vegan buddha bowls

BUT THEN WE’VE GOT ‘EM NOODLES.

Delightful zucchini noodles masquerading as spaghetti. Though it’s a good kind of masquerading, like, pinky promise you won’t miss the pasta.

They’re covered in a fabulous garlic & oil (aglio e olio) marinade. For the record, I’m not even sure that’s spelled right BUT I’m so not copy pasting everything again #lazyaf

Nevermind, I just checked and it’s spelled the right way. Am I Italian yet?

vegan buddha bowls

Anywayyyyy let’s move to that kale. I bet most of you don’t get all excited when you think about that kale. I mean, I know I don’t. Most of the time. Because boy, oh boy!!! When I think about this kale. Soft, tasty kale marinated in a maple chilli mixture which is to die for… with a hint of cheeze! Now, that’s what I call perfection.

Or the Jon Snow of kale dishes, if you’d prefer. There’s also a (big) hint of hotness involved 😉

vegan buddha bowls

Last but definitely not least: pesto!!

I love that stuff. I mean: I love everything about these bowls, otherwise I wouldn’t be here with my lame writing, on a mission to fry all your neurons BUT this pesto is the key.

So key I might or might not have another super fun recipe involving this pesto coming your way.

It’s creamy, rich and absolutely delicious. You know it’s gotta be good when sundried tomatoes are involved. Don’t you absolutely adore those lil’ things? Cos I sure do! 

vegan buddha bowls

Now, if you excuse me, I’m going to quietly remove myself from here and let you enjoy this buddha bowl in peace. You’re very welcome!

Paprika Rubbed Potato Buddha Bowls + Sundried Tomato Pesto

Yield: 4 servings

Ingredients

  • FOR THE POTATOES:
  • 3 medium potatoes
  • 1 tbsp. smoked paprika
  • 1/4 cup extra virgin olive oil
  • a pinch of salt
  • -
  • FOR THE ZUCCHINI NOODLES:
  • 1 medium zucchini
  • 1-2 garlic cloves
  • 2 tbsp. extra virgin olive oil
  • a pinch of salt
  • -
  • FOR THE KALE:
  • 150 grams baby kale, chopped
  • 1 tbsp. maple syrup
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. nutritional yeast
  • a pinch of salt
  • a pinch of chilli powder
  • -
  • FOR THE PESTO:
  • 150 grams walnuts
  • 200 grams sundried tomatoes
  • 100 grams extra-virgin olive oil
  • 80 grams water
  • 80 grams vegan parmesan
  • A small handful of basil
  • 1 tsp. smoked paprika
  • 2 garlic cloves

Instructions

  1. FOR THE POTATOES:
  2. Cut the potatoes into small cubes.
  3. Put the cubes into a tupperware covered with film wrap and microwave until soft, which should take about 15 minutes, depending on the size of the cubes. Alternatively, you can also steam them in a pot, but the microwave is quicker.
  4. Dust the potatoes with the paprika powder and salt and rub them with your (clean) hands.
  5. Heat the oil in a saucepan and when it's hot, add the cubes.
  6. Sautee for about 7-9 minutes or until golden, stirring a couple of time so they don't burn.
  7. -
  8. FOR THE ZUCCHINI NOODLES:
  9. Use a spiralizer to make some noodles out of the zucchini.
  10. Mice the garlic cloves finely and add them to the zoodles along with the oil and salt.
  11. Massage the noodles with your hands to ensure all the ingreidents are fully combined.
  12. -
  13. FOR THE KALE:
  14. Chop the kale into smaller pieces.
  15. Drizzle with maple syrup and oil and dust some chilli powder, nutritional yeast, and salt on top and massage the kale wih your hands for about 3-4 minutes to make sure all the ingredients are combined and the kale is soft enough.
  16. -
  17. FOR THE PESTO:
  18. Add the walnuts and oil to a high speed blender and process until smooth.
  19. Add in the rest ingredients and pulse until fully blended.
  20. Enjoy!
https://earthlytaste.com/2017/07/paprika-rubbed-potato-buddha-bowl-sundried-tomato-pesto.html

I hope you guys enjoy this bowl as much as I did!

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2 Comments

  • Reply superfitbabe July 26, 2017 at 8:16 pm

    Oh hubba hubba, gimme that pesto and zucchini noodles! Those potatoes look to die for as well! I bet that they’re incredibly crispy!

  • Reply Pamela (BrooklynFarmGirl) July 29, 2017 at 3:37 am

    This sounds so delicious!

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