Rainbow Buddha bowl

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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

Rainbow Buddha bowl

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1:00 h
(24)

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.
  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 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 with a little water to loosen.
  8. Chop 1 lime into wedges and set aside. Halve, stone, peel and slice the avocados, 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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