Buddha bowls make a great meal. They’re quick, tasty, healthy and require very little cooking. They typically contain greens, beans, raw or roast veggies and healthy grains. They’re also a great way to use up extra or leftover veggies in the fridge. If you don’t have the exact ingredients, that’s ok, you can always substitute for something else!
Here’s the recipe for the Buddha bowl pictured above.
- Prep time: 10 mins
- Cook time: 5 mins
- Total time: 15 mins
Ingredients (Serves 2):
- 1/3 packet rice noodles
- 2 florets broccoli
- 2 florets cauliflower
- 1 stalk celery
- 1 can (400g) lentils
- 1 1/2 tablespoons extra virgin olive oil
- 1 punnet of cherry tomatoes (halved)
- 1 small cucumber (finely sliced)
- 1/4 red onion (finely sliced)
- 1 tsp sesame oil
- 1/2 bunch coriander to garnish
- Juice of 1 lemon
- 1 teaspoon chilli flakes
- 2 teaspoons mixed herbs (Finely chopped. Fresh parsley, basil and/or oregano works best. Use dried if fresh not available.)
- 2 teaspoons apple cider vinegar
- 2 teaspoons brown sugar
- 1 clove garlic (peeled, crushed)
- Pinch of salt
- 1 tablespoon extra virgin olive oil
- Place noodles in a medium bowl and add boiling water to cover. Allow to soak for 10 minutes.
- Steam broccoli, cauliflower and celery in microwave for 5 minutes.
- To make the dressing, combine all dressing ingredients in a bowl and add lentils. Toss the lentils to coat.
- Remove steamed vegetables from microwave. Drain and cut into bite sized pieces. Season with salt and pepper.
- Drain noodles and drizzle over olive oil (approx. 2 teaspoons) and toss to prevent noodles sticking.
- Combine tomatoes, cucumber and onion in a bowl. Cover with 1 tablespoon olive oil. Season with salt and pepper.
- Serving: Divide the noodles, steamed vegetables, lentil mix and salad and arrange in bowls. Drizzle the sesame oil over the noodles. Garnish with fresh coriander.