Cookbook author and chef Finn Ní Fhaoláin has teamed up with Dublin’s well loved Kerala Kitchen to create a delicious, healthy dish that is a riot of flavour and colour, reflecting vibrancy of Indian cuisine and the freshness of summer.
Finn is excited to be working with Kerala Kitchen, as she has long championed Indian food for its naturally gluten-free nature; the Chakra Buddha Bowl is dairy-free and vegan friendly as well. Finn is keen to break the myth of the “cheeky Indian take-away,” observing that, while we often see a curry as a treat meal, Kerala Kitchen’s menu is actually packed with delicious fresh vegetables, lean proteins and immune boosting and anti-inflammatory ingredients such as turmeric and ginger.
The Chakra Buddha Bowl is as delicious as it is beautiful, containing some of Finn’s favourite elements: gut loving fermented foods, fresh raw ingredients and immune system-loving spices. The dish is made hearty and veggie-friendly with chickpeas tossed in spices and lime juice and mouthwatering marinated sweet potato pieces. The bowl is finished with Kerala Kitchen’s special signature dressing, making it the most delicious collaboration this summer!
The Chakra Buddha Bowls key powerhouse ingredients include:
Pickled red onion and cucumber – Full of gut loving probiotics, important for supporting our immune system
Chickpeas tossed in cumin, coriander and lime juice – Chickpeas are a great source of plant-based protein and are high in soluble fibre which is great for regulating blood sugar levels.
Red cabbage – High in vitamin C and full of the antioxidants anthocycanins – which give it it’s beautiful colour.
Fresh spinach – Perfect for upping the plant-based protein in the Buddha Bowl. High in folate, potassium and vitamin K.
Powerhouse seasonings turmeric, cumin, coriander and chilli – Anti-inflammatory and immune supporting properties
The Chakra Buddha Bowl will launch on the 1st of June and will brighten up any Irish summer’s day.