A Buddha Bowl is one of my favourite lunches. They are quick and easy to prepare and you know, just by looking at all the colours in your bowl, that you’re adding a whole lot of goodness to your body.
Buddha Bowls are a great lunch option if you are a fan of Meatless Monday. They can be modified to suit whatever veg, grains and pulses that you like and, because the combinations are endless, you’re unlikely to get fed up of them.
To add variety, trying using different types of rice and grains such as sushi rice, black rice or quinoa. Try different beans in place of the chickpeas, such as kidney beans, butter beans or black-eyed beans. I love to add some smashed avocado or hummus to my Buddha Bowl too. Maybe with a slice of my homemade brown bread or a few corn cakes if you’d prefer a gluten-free option. Delish!
Hope you enjoy!
75g rice, uncooked
A few florets of broccoli or cauliflower
½ courgette, cubed
1 tbsp Worcestershire sauce
3 tbsp water
Hanful of fresh rocket or spinach
½ carrot or a small sweet potato, grated
1/2 tin of chickpeas, drained and rinsed
1 tsp sesame oil
1 red chilli, thinly sliced
1 spring onion, thinly sliced
Freshly ground black pepper
Cook the rice according to packet instructions. A couple of minutes before it is fully cooked, drop in the tenderstem broccoli into the same pan for 3 minutes. Drain the rice and broccoli, rinse under cold water and set aside.
Heat a non-stick pan over a medium heat and cook the courgette for 5 minutes. Add in the Worcestershire sauce and water and cook for a further 3 minutes.
Arrange the rocket, carrot and chickpeas in a bowl followed by the cooked courgette, rice and broccoli.
Drizzle the sesame oil over the rocket and garnish the dish with chilli, spring onion and black pepper.