Curry Buddha Bowl

Step 1

To pickle mango; in a pan add 1 cup water, rice wine vinegar, sugar, and kosher salt. Bring to a boil stirring to dissolve sugar and salt. Remove from heat. Allow mixture to cool to warm. Add frozen mango to a jar and cover with warm vinegar mixture. Cover loosely and refrigerate for at least 2 hrs. To pickle red onion; repeat the process with 1/2 cup red wine vinegar, 1/4 cup sugar and remaining 1/2 cup water, pour warm mixture over red onions in jar.

Step 2

To make mint-jalapeño chutney; in a blender or food processor add mint, cilantro, jalapeños and lemon juice. Purée until smooth and season with salt and pepper. Transfer to a container, cover and refrigerate.

Step 3

Prepare riced cauliflower, peas and diced carrots according to package instructions. Combine together and fold in desiccated coconut. Keep warm for service.

Step 4

Prepare sweet potatoes according to package instructions. Keep warm for service.

Step 5

Prepare coconut curry sauce in a small saucepan. Cover and hold warm.

Step 6

Drain and rinse garbanzo beans. Heat in a small saucepan. Remove from heat and add 2 Tbsp of mint-jalapeño chutney, stir to coat. Cover and hold warm.

Step 7

For each bowl; place 2 fl. oz. coconut curry sauce in bottom of bowl, add 1 cup of riced cauliflower mixture, 1/4 cup sweet potatoes, 1.5 oz. garbanzo beans, 2 oz. pickled mango, and 1 oz. pickled red onion. Serve with 1 oz. mint-jalapeño chutney, 2 oz. Greek yogurt and 2 grilled Naan bread quarters.