Butternut Carpaccio and Heavenly Buddha Bowl / Carpaccio de courge et Buddha Bowl céleste

Beautiful bright colors and a perfect taste combination! What a great blend of ingredients!

There are 5 organoleptic properties:

  1. The crunch of lentils and squash,
  2. The acidity of citrus,
  3. The freshness of mint,
  4. The soft sweetness of potatoes, peppers and avocado,
  5. The vibrant colors of all the ingredients.

To make this Bowl, I used several already cooked and prepared ingredients. Among other things, the magic ingredient that binds the whole dish is the butternut squash carpaccio which I added the recipe at the end of this article.

Its citrus vinaigrette and the sweetness of the squash are sublime. They bind to the other elements to give maximum pleasure to the taste buds!

Here’s how to compose the Buddha Bowl … (allow time for cooking and preparing the ingredients before composing)

Buddha Bowl

  • 125 to 250ml lentils, cooked
  • 1 purple sweet potato, cooked
  • 1 roasted red pepper, peeled
  • 5-6 leaves fresh mint
  • 1 avocado
  • 4-5 slices of pumpkin carpaccio
  • 1-2 spoons of carpaccio marinade
  • Almond slices and pumpkin seeds (optional)

  1. Cut sweet potato, pepper and avocado in cubes.
  2. Mince mint and carpaccio.
  3. Put all the ingredients in a bowl.
  4. Add marinade and mix well.
  5. Sprinkle with almonds and seeds if using.
  6. Serve immediately.

Here is how to make carpaccio … (plan to make this recipe a day before you want to make Buddha Bowl.)

Butternut Squash Carpaccio

  • 1 small butternut squash (300-450g)
  • Juice 1 orange (about 45ml)
  • Juice 1 lemon (about 45ml)
  • 45ml olive oil
  • Minced almonds and pumpkin seeds or pepitas
  • Salt and pepper

  1. Peel the squash and then mince or slice as finely as possible. (As thin as a sheet of paper! If not, it’s hard and crunchy under the tooth. Not as palatable)
  2. Display on plates by slightly overlapping slices.
  3. Put the orange juice, lemon and olive oil in a bowl. Add salt and pepper. Mix and adjust the seasoning as needed.
  4. Spread over the squash on each plate and refrigerate for a few hours.
  5. When ready to serve, sprinkle the almonds and pumpkin seeds over the carpaccio.

In Health!

Chantal


Belle couleurs vives et un mariage de goût parfait! Quel bel assemblage d’ingrédients!

On y retrouve 5 propriétés organoleptiques :

  1. Le croquant des lentilles et de la courge,
  2. L’acidité des agrumes,
  3. La fraîcheur de la menthe,
  4. La douceur sucrée des patates, poivrons et avocat,
  5. Les couleurs vibrantes de l’ensemble des ingrédients.

Pour composer ce Bowl, j’ai utiliser plusieurs ingrédients déjà cuits et préparés.

Entre autre, l’ingrédient magique qui lie l’ensemble du plat est le carpaccio de courge butternut dont j’ai mis la recette à la fin de cet article. Sa vinaigrette aux agrumes et la douceur de la courge sont sublimes. Ils viennent se lier aux autres éléments pour donner un max de plaisir aux papilles !

Voici comment composer le Buddha Bowl… (prévoir le temps de cuisson et de préparation des ingrédients avant de le composer)

Buddha Bowl

  • 125 à 250ml de lentilles, cuites
  • 1 patate sucrée mauve, cuite
  • 1 poivron rouge grillé, pelé
  • 5-6 feuilles de menthe fraîche
  • 1 avocat
  • 4-5 tranches de carpaccio de courge
  • 1-2 cuillères de la marinade à carpaccio
  • Amandes émincées et graines de courge (optionnel)

  1. Couper en dé la patate, le poivron et l’avocat.
  2. Émincer la menthe et le carpaccio.
  3. Mettre tous les ingrédients dans un bol.
  4. Ajouter la marinade et bien mélanger.
  5. Parsemer les amandes et graines de courge si vous en utilisez.
  6. Servir immédiatement.

Voici comment faire le carpaccio… (prévoir faire cette recette un jour avant de vouloir faire le Buddha Bowl.)

Carpaccio de courge

  • 1 petite courge butternut (300-450g)
  • Jus 1 orange (environ 45ml)
  • Jus 1 citron (environ 45ml)
  • 45ml huile d’olive
  • Amandes émincées
  • Graines de courge ou pépitas
  • Sel et poivre

  1. Peler la courge puis émincer ou trancher le plus finement possible. (Aussi fin qu’une feuille de papier! Si non, c’est trop dure et croquant sous la dent. C’est ainsi moins intéressant)
  2. Répartir sur des assiettes en faisant chevaucher légèrement les tranches.
  3. Mettre le jus d’orange, de citron et l’huile d’olive dans un bol. Ajouter le sel et le poivre. Mélanger et rectifier l’assaisonnement au besoin.
  4. Répartir sur les courges dans chaque assiette puis réfrigérer quelques heures
  5. Au moment de servir, répartir les amandes et les graines sur le carpaccio.

Santé!

Chantal

Hasselback Squash

Subtle, smooth, crunchy, consistant, this dish is delicious! It is the star 💫 of our special holiday menu.

This is an upgraded, uplifted holiday version of the famous Swedish potatoes, Hasselbackpotatis.

For vegetarians or vegans, it is used as a main course. Just go with a green salad. In this case, the recipe is suitable for 4 people.

For carnivores, it becomes a side dish for white meat such as pork, chicken, turkey, rabbit, etc. The recipe is thus sufficient for 6 people.

In both cases, I suggest to present it hole on a plate to show it off, and then, carve it in front of your guests.

Ok. It’s stove time! (50 minutes total cooking time)

You will need:

1 medium butternut squash (about 1 kg)

65ml of maple syrup

30ml of extra-virgin olive oil

15ml of Dijon mustard

15ml of finely chopped fresh sage leaves

5ml of finely chopped fresh thyme

5ml of sea salt

3ml of ground black pepper

60ml of chopped walnuts

Preheat your oven to 180°C.

Cut the butternut squash in half lengthwise, scoop out the seeds and pulp and discard or save for another recipe.

Remove the skin to completely to expose the bright orange flesh of the butternut.

Place both squash halves, cut side down, on a roasting pan and bake for 20 minutes; remove from oven and let cool for a while.

While the squash is in the oven, combine the maple syrup, olive oil, Dijon mustard, chopped herbs, salt and pepper in a small bowl and mix well until combined.

Place a squash half on a cutting board. Place wooden chopsticks or skewers on either side of the squash as this will prevent the blades from cutting right through the squash when slicing it.

Cut very thin slices of squash, being careful not to cut the whole way through. Return the sliced squash to the baking sheet and repeat with the second half.

Brush ⅓ of the maple dressing over the squash halves, getting the dressing into the slits.

Return to oven. After 15 minutes, remove the squash from the oven and brush with some more maple dressing. Return to the oven for a further 15 minutes.

Continue brushing the squash with the dressing & pan juices every now and then, for the remaining 15 minutes.

Add the chopped pecans to the remaining maple dressing and stir to combine.

Spoon over the top of the squash, dividing it equally between both halves.

Return it to the oven for a final 5 minutes (you may need to add a little water to the pan bottom to prevent burning), or until your squash is golden brown.

Serve with a sprinkle of fresh herbs and a pinch of salt.

Recipe inspired by Rachel Morrow<<
health,

Chantal