I’m absolutely obsessed with Buddha bowls. They’re the ideal lunch (or dinner) for warm weather; filling and hearty yet just fresh enough.
When I shared an image of my newest concoction on Instagram Stories last week, I didn’t expect over 70 replies asking me what was in it, that’s for sure! So today I thought I’d document the deliciousness that has accompanied me to work as well as served me well post-Pilates for dinner.
Here’s exactly how I make my vegan summer Buddha bowl…
- A grain. Quinoa/pasta/pearl barley/couscous/green lentils – pick one, I just use whatever I have available
- Sweet potato
- Red onion
- Cherry tomatoes
Before we get started, just a note that I make this in a big batch and then have Tupperware containers of each element in the fridge. I then assemble and reheat whatever I want to include in my Buddha bowl that day or evening.
- Prepare your grain or base according to packet instructions. I portion mine to be around a tablespoon per serving.
- Chop all of your vegetables into bite-sized chunks, half moons for the onions, halves for the tomatoes and shreds for the spinach and coriander.
- Add the broccoli, sweet potato and potato to a baking tray along with a generous drizzle of olive oil, salt and pepper, plus any other seasonings you fancy. I sometimes add garlic if I have some on hand.
- Brush your aubergine rounds with harissa and olive oil. Add these to a separate baking tray and sprinkle the red onions on top. Roast both trays for 20-30 minutes.
- The cherry tomatoes, spinach and coriander can be added to a bowl or Tupperware container.
- Assemble your Buddha bowl by placing a tablespoon or so of each component in a bowl. A pasta bowl is ideal for this so it doesn’t all get too heaped!
- Dress with salt, pepper, and a dollop of veganaise. I also add Dad’s homemade chilli oil.
- And you’re done!!
Are you a fan of Buddha bowls? Let me know if you try this recipe. It’s SO simple and absolutely delicious.