Step 1

Cook the barley according to the pack instructions.

Step 2

When ready, mix the brown rice and the barley together. Divide into four large bowls.

Step 3

Cook the mung beans according to the pack instructions.

Step 4

In the meantime, grill the mushrooms on the hob until dark and a little charred. Grill the poblano peppers. Warm up the chickpeas.

Step 5

Chop the spring onion and mix it with the chickpeas and the mushrooms. Divide between the bowls, on top of the rice. Add the poblano peppers on the side.

Step 6

Cut the tofu into small cubes. Add the thai sauce over the tofu and toss in a pan until fully covered. Grill for a few minutes until the tofu becomes aromatic. Divide between the Buddha bowls.

Step 7

When the mung beans are cooked, drain well and place in a blender. Add the oat milk and nutritional yeast, mustard and tomato sauce and blend until everything is fully combined. Divide between the Buddha bowls.

Step 8

Season with chilli flakes and black sesame seed and add salt and pepper to taste.