A delicious and filling Buddha Bowl to keep the winter cold at bay!
A Buddha Bowl is more than a salad – it’s a mix of all things yummy and nutritious! High in protein and good fats, you can throw in any leftover veg you have too!
Buddha Bowl
Ingredients
- 120 g cooked brown rice
- 400 g tinned chickpeas, rinsed, drained
- 1 tsp harissa spice
- 4 Opies Pickled Walnuts, sliced
- 1 avocado peeled, stoned
- 1 block of tofu
- 2 tsp tamari
- 1 courgette, peeled into ribbons
- a squeeze of lemon juice
- 50 g edamame beans
- 10 cherry tomatoes, halved
- a handful of fresh spinach
- 1 sweet potato, peeled, thinly sliced
- 2 tbsp olive oil
- mustard cress
DRESSING
- 2 tbsp tahini
- 1/4 tsp chilli flakes
- 1-2 tbsp water
- 1 garlic clove, peeled, crushed
Instructions
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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.
Take a look at some more gluten-free lunch ideas here!