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Build-your-own Buddha bowl

Buddha bowl’s are a fantastic summer lunch or dinner. They are packed with veges and can be made to cater to a person’s tastes. Tereza Kalinova shares her fresh, delicious and versatile recipe.

While the origin of the Buddha bowl is unclear, one theory is that Buddha carried a bowl with him on his journeys and accepted food as donations, which he would eat at the end of the day. Another theory surrounds the idea of the ingredients forming a mound over the top of the bowl, giving the impression of a Buddha's rounded belly.

Whatever the history behind the dish, it is a fresh and colourful way to have a healthy and nutrient-packed meal.

Ingredients

½ packet rice noodles

1 tbsp olive oil

1 can of chickpeas (drained and washed)

¼ of a whole pumpkin (cut in small pieces)

1 beetroot, chopped

1 cup edamame beans (or any other beans)

¼ cup baby spinach

¼ cup coriander, chopped

½ carrot, shredded

⅓ cup lettuce, chopped

¼ cup purple cabbage, shredded

¼ cup red/yellow/orange capsicum, sliced lengthwise

2 small zuchhini

1 tsp sesame seeds (white and black)

Tahini maple syrup sauce

1 tsp tahini paste

2 tsp dark soy sauce

1 tsp maple syrup (or date syrup)

½ tsp apple cider vinegar

Put everything in a food processor and blend it or mix by hand.

Method

Boil rice noodles (5-7 minutes) or as per instructions on the packet.

Line a baking tray with baking paper.

Place pumpkin, chickpeas, zucchini, capsicum, beetroot or any other vegetable of your choice on the tray and roast for about 20 minutes.

Add olive oil and toss.

Cook edamame beans (you can add them to the noodles) or any other beans you have at home.

Make a salad with spinach, lettuce, carrot, coriander leaves and cabbage. You can also add radish.

When everything is cooked, divide noodles between bowls.

Top each bowl with roasted veges, beans and salad. Garnish with sesame seeds and tahini maple syrup sauce.

OPTIONAL EXTRAS

- Sliced avocado

- Baked tofu

- Mung bean sprouts

- Nori

- Tomato

- Cucumber

- Fried shallots

- Brown rice

Salad Buddha bowl with fresh cucumber, celery, watermelon radish, raw carrot, lettuce, radish and chickpea for lunch. Healthy vegetarian food. Vegan vegetable dish. Top view