Let me just begin with ‘I LOVE BALI’ !!!!!
If you are following on Instagram, you might have noticed that we took a trip to Bali. I have been wanting to go for a long time, but kinda always saved the placed for when we had a baby, which I can only say was a very good decision. Bali is THE baby place. I have never ever experienced a nation that are so into little ones. Sylvester received bundles of love, compliments, hugs and free meals – and he loved every little bit of it, and so did we!
Another thing about Bali is the health vibe that are all over the island. You can find vegan, raw, GF and colorful nutrient-boosted meals in every town you’re visiting. Just as worldwide cuisines are represented (at their best) in all of the larger cities. We have been eating absolutely amazing food, and I have been able to visit some of the restaurants and cafes that I have been following on the sideline for years. One place we visited that I was especially thrilled about was The Herb Library. In this wonderful restaurant we had some of the best ‘bowls’ on our trip. Bowls are kinda a thing on Bali. Whether it’s smoothie bowl for lunch, a vegetarian lunch bowl (with corn patties, yum!) or a creamy fishy dinner bowl, you can have it all on Bali! At The Herb Library I got a Japanese inspired dinner bowl, that was SO good. If you ever go, I can really recommend you try it!
The other week I had a cooking date with my co-blogger in crime Julie Bruun. We wanted to make a little something lovely for both of our blogs, and we ended up cooking a couple of different bowls filled with delicious and nutritious stuff, yum! This first bowl that I will share with you today was inspired by the flavors of bali, those I had on my trip. First of all Bali has a traditional spicy pb sauce they serve ontop of satay, and on everything else. Julie was the master creator of a delicious version of this sauce – so easy to make, and store and put on everything!! I came up with a flavour packed pineapple chicken combo, very delicious, sweet and spicy. These two ‘main’ things were then paired with rice (because asia is all about rice), choose brown for a health kick! Nutty edamame beans tossed with lime and salt, toasted cashew nuts, flavor packed herbs aaaaand some crispy red cabbage! It ended up tasting amazing, we were actually a bit overwhelmed with how well it worked, and I can only recommend you to try it out.
Since you assemble the bowl as you please, the amounts are a but tricky. Some like more rice, cabbage etc. So just cook some extra rice or chop some extra herbs depending on your taste, I would say that the amounts I wrote here cover 2-3 large dinner bowls. Bon appetite ⇓
Bali Buddha Bowl
300 g chicken breast, diced
1/2 fresh pineapple
2 tsp fresh ginger, grated
1 Tbsp honey
2 Tbsp soya sauce
1 Tbsp fish sauce
1 Tbsp coconut oil
Spicy peanut butter sauce
80 g peanut butter (pb)
1 Tbsp lime juice
1,5 Tbsp soya sauce
1 tsp fresh ginger, grated
2 cm fresh chili, finely chopped
1 tsp honey
6 Tbsp boiled water
1,5 cup cooked rice
200 g edamame beans (+ salt & 2 tbsp lime juice)
50 g cashew nuts, roasted
2 handfuls of fresh mint, chopped
2 handfuls of fresh koriander, chopped
200 g red cabbage, finely chopped (+ 1 Tbsp oil & 1 Tbsp vinegar & salt)
Begin with the peanut butter sauce. In a bowl mix pb with lime, ginger, chili, soya sauce and honey. Add water until you have the desired texture.
Heat a pan with coconut oil. Fry the chicken until golden, remove from the pan. Now add pineapple to the same pan, together with the remaining ingredients and sauté for 5 min. Mix in the chicken and stir for a minute or two.
It’s time to assemble your bowl of goodness. We placed a generous handful of red cabbage in the bottom. Then a scoop of rice, edamame beans, pineapple chicken, fresh herbs (a generous handful) and top with cashews and pb sauce! Enjoy ♥