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Buddha Bowl

Vegan Buddha Bowl

Vegan Buddha Bowl

A Buddha bowl is a wonderful way to combine nutritious ingredients with the tastiest of dressings. The idea is that you ad lib – experiment with the veggies, nuts, pulses that you have at your fingertips (but try and keep it vegetarian) – and when you sit down to cradle your delicious bowl in your hands, be mindful of the eating experience.

Taste it, enjoy it and celebrate it.

With love from a bustling Palace,
HRH Kathleen 

You will need

2 cups cooked wild or brown rice
440 g can of chickpeas, drained and rinsed
3 Tbsp Pesto Princess Coriander & Chilli Pesto
2 small red or green cabbages, rinsed and quartered
180 g hummus
1/3 jar Pesto Princess Basil & Lemon Pesto
2 Tbsp fresh lemon juice
Baby gem lettuce
Quick pickled carrots (see recipe below or you can use store-bought kimchi or any pickle of your choice.)
1 ripe avocado, peeled and sliced
Seed sprinkles – a combination of your favourite seeds such as sunflower, pumpkin and flax

For the pickled carrots
1/2 cup white wine vinegar
1/3 cup white sugar
1 tsp salt
1/4 tsp each of ground cumin, ground coriander and dried chilli flakes
3-4 medium carrots, peeled
How to

1. To pickle the carrots, heat the white wine vinegar, sugar, salt, ground cumin, ground coriander and dried chilli flakes.

2. Grate the peeled carrots and pour over your hot liquid. Set aside to cool. They can be stored in an airtight container in the fridge for up to two weeks.

3. Cook your rice according to the packet instructions.

4. Heat the oven to 200°C and line a baking tray with a silicone mat or foil. Toss the drained chickpeas with Pesto Princess Coriander & Chilli Pesto and place onto the baking tray alongside quartered cabbages, drizzled with olive oil and sprinkled with salt. Bake for ±15 minutes until the chickpeas are golden and slightly crispy.

5. Make a dressing by combining the hummus, Pesto Princess Basil & Lemon Pesto and lemon juice in a blender. Add more liquid (either water or lemon juice) to adjust taste and consistency.

6. Arrange the cooked rice, roasted chickpeas, cabbage, baby gem and avocado in serving bowls, top with pickled carrots and green dressing. Sprinkle over your seeds and serve.

Serves 2

Recipe and food styling by Michelle Parkin.