Name: BUDDHA BOWLS
Cook time: 30 min
Ingredients: 1 large avocado; 3 Tbsp plain, unsweetened yoghurt; 2-3 Tbsp water; 1 Tbsp lemon juice; 1/2 tsp garlic powder; 1/4 cup raw almonds ((40g)); 1 tsp olive oil; 2 Tbsp pumpkin seeds; 2 Tbsp sunflower seeds; 1/2 Tbsp soy sauce; 1 large tomato; 1 Lebanese cucumber; 120 g baby spinach ((4.2oz)); 200 g haloumi ((7oz)); 1/2 Tbsp olive oil; 2 x 250 g microwave pouches black or brown rice ((2 x 8.8oz)); 150 g hummus (plain, garlic or basil pesto flavoured) ((5.3oz))

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These easy buddha bowls are tasty and nutritious. Featuring one of my favourite vegetarian proteins (haloumi) and a creamy avocado dressing. Yum!

Buddha bowls, also known as nourish bowls, macro bowls, bliss bowls (the list goes on!), are basically colourful bowls of wholegrain carbs, protein and plenty of veggies.

This version features pan fried haloumi, a big dollop of hummus and creamy avocado dressing, making them really delicious but also really nutritious.

The soy toasted seeds are definitely worth a mention – I couldn’t stop snacking on them while photographing the recipe! They are incredibly easy to make and would be great as a salad topper too.

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BUDDHA BOWLS

Keyword: MAIN MEALS, VEGETARIAN

Difficulty: Easy

Ready In: 30 minutes

Serves: 4

These easy buddha bowls are tasty and nutritious. Featuring one of my favourite vegetarian proteins (haloumi) and a creamy avocado dressing. Yum!

QUICK PRINT

Ingredients

MAKE DRESSING

1 large avocado
3 Tbsp plain, unsweetened yoghurt
2-3 Tbsp water
1 Tbsp lemon juice
1/2 tsp garlic powder

NUTS / SEEDS

1/4 cup raw almonds (40g)
1 tsp olive oil
2 Tbsp pumpkin seeds
2 Tbsp sunflower seeds
1/2 Tbsp soy sauce

SALAD

1 large tomato
1 Lebanese cucumber
120 g baby spinach (4.2oz)
200 g haloumi (7oz)
1/2 Tbsp olive oil
2 x 250 g microwave pouches black or brown rice (2 x 8.8oz)
150 g hummus (plain, garlic or basil pesto flavoured) (5.3oz)

Instructions

MAKE DRESSING
Place avocado flesh, yoghurt, 2 tablespoons water, lemon juice and garlic powder in a small food processor or blender. Process until you form a smooth, creamy dressing. Add remaining tablespoon water if you prefer a thinner consistency. Season to taste with salt and pepper.
TOAST NUTS AND SEEDS
Roughly chop almonds. Heat oil in a large frying pan on medium. Add almonds, pumpkin seeds and sunflower seeds. Cook, stirring, until toasted (approximately 2-3 minutes). Remove from heat and stir in soy sauce to coat nuts/seeds (moisture should evaporate). Transfer to a plate and leave to cool.
PREPARE SALAD
Dice tomato and cucumber. Roughly chop spinach. Dice haloumi into 1-2cm (0.5in) pieces.
Return pan used to roast nuts/seeds to heat and add oil. Fry haloumi pieces for 1-2 minutes each side, until golden. Remove from heat.
Microwave rice according to instructions on the packet.
SERVE
Divide spinach, rice, haloumi, tomato and cucumber between serving bowls. Top with a dollop of hummus, a generous drizzle of dressing and a sprinkle of nuts/seeds.

Recipe Notes

WINE MATCH: A Riesling (a glass of sparkling water is also great!).
GLUTEN-FREE OPTION: Use gluten-free soy sauce. Make sure hummus is gluten-free.
INGREDIENT SWAPS / NOTES: If you prefer a meatier option, you can swap the haloumi for 500g / 1lb 2oz diced skinless, boneless chicken thighs or tenderloins (make sure you pan fry until fully cooked).
STORING AND REHEATING: Store these components together: rice and haloumi; tomato, cucumber and spinach. Dressing, hummus and seeds are best stored individually. Keep seeds at room temperature. Rice and haloumi can be reheated in the microwave. Assemble bowls just before serving.