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Buddha bowl

Image of BuddhaBowl.jpg for Buddha bowl

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


  • 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


      1. 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.

      2. 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.

      3. Mix together the mayonnaise, a squeeze of lemon juice and the sriracha and serve with the Buddha bowl.

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