This Buddha bowl recipe contrasts colours and textures for a veg-packed meal that's as healthy as it is beautiful. For a Mediterranean twist, swap the rice for couscous and top the lot with crumbled feta.
Crunchy rainbow Buddha bowl
Ingredients
4
people
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For the spiced roasted vegetables
- 400 g chickpeas drained
- 650 g sweet potatoes peeled and cut into 2.5cm cubes
- 1 tsp cumin
- 1 tsp paprika
- 1 pinch chilli flakes
- 2 packs baby corn larger cobs halved lengthways
-
larger cobs halved lengthways
- olive oil
-
For the beetroot slaw
- 125 g red cabbages finely shredded
- 1 beetroot scrubbed and grated
- 0,5 red onions peeled and finely sliced
- 50 g sour cream and chive dip
-
For the dressing
- 100 g sour cream
- 0,5 limes juice only
-
To serve
- 2 avocados
- 2,5 limes
- 1 pouch mexican-style rice
- 0,5 cucumbers chopped
Preparation
Preheat the oven to 200ºC/180ºC fan/gas mark 6.
Pat the chickpeas dry with kitchen paper and tip into a large baking tray with the sweet potato to add bulk to your Buddha bowl.
Sprinkle over the spices, toss everything in a generous splash of oil and roast for 15 minutes.
Turn the potatoes, then toss the baby corn in a little oil and add to the tray.
Cook for a further 15-20 minutes until the potatoes are cooked through, the chickpeas are crisp and the corn is slightly golden.
Meanwhile, make the beetroot slaw. Combine the red cabbage for crunch along with all the ingredients in a bowl and season to taste, chilling until ready to serve.
For the dressing, mix the sour cream dip and lime juice for zing with a little water to loosen.
Chop 1 lime into wedges and set aside. Halve, stone, peel and slice the avocados for bite, drizzling over juice from the remaining limes to prevent browning.
Cook the rice according to packet instructions and divide between bowls along with the roasted vegetables, beetroot ‘slaw, avocado, cucumber and a drizzle of dressing. Serve with the lime wedges on the side.