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Crunchy rainbow Buddha bowl recipe image

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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)

Crunchy rainbow Buddha bowl

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60 min
(88)

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.

  1. Preheat the oven to 200ºC/180ºC fan/gas mark 6.
  2. 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.
  3. Sprinkle over the spices, toss everything in a generous splash of oil and roast for 15 minutes.
  4. Turn the potatoes, then toss the baby corn in a little oil and add to the tray.
  5. Cook for a further 15-20 minutes until the potatoes are cooked through, the chickpeas are crisp and the corn is slightly golden.
  6. 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.
  7. For the dressing, mix the sour cream dip and lime juice for zing with a little water to loosen.
  8. Chop 1 lime into wedges and set aside. Halve, stone, peel and slice the avocados for creaminess, drizzling over juice from the remaining limes to prevent browning.
  9. 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.

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