Perfectly Balanced Vegan Buddha Bowl
A vegan Buddha Bowl is more than a salad – it’s a mix of different vegetables, proteins, fats and carbs and a great way to enjoy a nutritionally packed meal.
Plus they’re easy to customise to use the ingredients you have to hand as you can throw in any leftover veg you have too!
Total Time: Prep Time 15 minutes | Cook Time 20 minutes
Servings: 2
Total Time: Prep Time 15 minutes | Cook Time 20 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 60 60 g cooked brown rice
- 200 200 g tinned chickpeas, rinsed, drained
- 0.5 0.5 tsp harissa spice
- 2 2 Opies Pickled Walnuts, sliced
- 0.5 0.5 avocado peeled, stoned
- 0.5 0.5 block of tofu
- 1 1 tsp tamari
- 0.5 0.5 courgette, peeled into ribbons
- a squeeze of lemon juice
- 25 25 g edamame beans
- 5 5 cherry tomatoes, halved
- a handful of fresh spinach
- 0.5 0.5 sweet potato, peeled, thinly sliced
- 1 1 Tbsp olive oil
- mustard cress
- For the dressing:
- 1 1 Tbsp tahini
- 0.125 0.125 tsp chilli flakes
- 0.5 0.5 Tbsp water (use more if required)
- 0.5 0.5 garlic clove, peeled, crushed
Method
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Brush the sweet potato with the olive oil and either cook on a griddle pan or under a hot grill.
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In a frying pan, dry fry the chickpeas in the harissa spice, then set aside.
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For the tofu, marinade in the tamari, then cut into cubes and fry in a hot pan with a little olive oil until it crisps up a little.
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For the courgette, toss with a little olive oil and a squeeze of lemon juice.
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For the dressing, mix the ingredients together to form a pourable sauce. You may need to add a little more water.
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Divide the rice on the base of each plate you are using. In sections, start adding the ingredients; chickpeas, tofu, sweet potato, beans, spinach, courgette, cherry tomatoes, pickled walnuts and finally the cress. Drizzle over the sauce, then serve.
