Add some colour to your summer with this fresh and tasty Buddha bowl.
This is a flexible recipe! Meaning it's easy to whip up with whatever you have to hand 😋
Serves: 2
Prep: 10 mins
Cook: 30 mins
Ingredients:
1 broccoli head
1 sweet potato, peeled and diced
1 tbsp olive oil
1 tbsp soy sauce
250g sachet golden vegetable rice
1 large carrot
1 avocado
Juice of 1⁄2 lemon
4 radishes, trimmed and thinly sliced
2 pineapple rings from a tin, drained and roughly chopped
115g bag baby leaf salad
4 tbsp mayonnaise
1 tbsp sriracha
Method
Preheat the oven to 200°C/180°C fan/ Gas 6. Cut the broccoli into small florets. Do not discard the stem as it has so much flavour – trim away any knobbly edges, then cut the stem into cubes. Toss it with the sweet potato, olive oil and soy sauce, then spread out in a roasting tin. Roast for 25 mins, then leave to cool.
Cook the rice according to the pack instructions. Use a vegetable peeler to peel long, thin strips of carrot. Halve the avocado, discard the stone, peel then thinly slice, keeping the halves together. Drizzle over a little lemon juice to prevent it going brown. Arrange the roasted veg, rice, carrot, avocado, radishes, pineapple and salad in segments in a bowl.
Mix together the mayonnaise, a squeeze of lemon juice and the sriracha and serve with the Buddha bowl.
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