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Ingredients
For the spiced roasted vegetables
400 g g | chickpeas
chickpea (drained) | ||
650 g g | sweet potatoes
sweet potato (peeled and cut into 2.5cm cubes) | ||
1 tsp tsp | cumin cumin | ||
1 tsp tsp | paprika paprika | ||
1 pinches pinch | chilli flakes chilli flakes | ||
2 packs pack | baby corn
baby corn (larger cobs halved lengthways) |
larger cobs halved lengthways
olive oil olive oil |
For the beetroot slaw
125 g g | red cabbages
red cabbage (finely shredded) | ||
1 | beetroot
beetroot (scrubbed and grated) | ||
0.5 | red onions
red onion (peeled and finely sliced) | ||
50 g g | sour cream and chive dip sour cream and chive dip |
For the dressing
100 g g | sour cream sour cream | ||
0.5 | limes
lime (juice only) |
To serve
2 | avocados avocado | ||
2.5 | limes lime | ||
1 pouches pouch | Mexican-style rice Mexican-style rice | ||
0.5 | cucumbers
cucumber (chopped) |
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Method
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.
- 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.