Light Bites
International
InternationalVeggie Buddha Bowl
A colourful plant-based grain bowl at three levels, from a quick rice-and-tinned-chickpea bowl to roasted heritage veg with black rice and a miso-tahini dressing. The tiers upgrade the grains, the toppings and the dressing.
Vegan
Vegetarian
Dairy-free
Nut-free
Budget version
White rice, tinned chickpeas and raw veg with a lemon-oil drizzle.
Per serving£1.60
Total cost£3.20
Time27 min
Ingredients for 2
- 150 g white rice
- 400 g tinned chickpeas , drained
- 1 carrot , grated
- 1 cucumber , diced
- 100 g tinned sweetcorn , drained
- 2 tbsp olive oil
- 1 tbsp lemon juice
- salt and pepper , to taste
Method
- Cook the rice according to packet instructions, then leave to steam.
- Drain and rinse the chickpeas and sweetcorn.
- Prepare the carrot and cucumber.
- Whisk the olive oil, lemon juice, salt and pepper into a quick dressing.
- Divide the rice between bowls and arrange the chickpeas and veg on top, then drizzle with dressing.
Equipment
The three ways, side by side
Budget
White rice, tinned chickpeas and raw veg with a lemon-oil drizzle.
Better
Roasted spiced chickpeas and brown rice with avocado and a tahini-lemon dressing.
Ultimate
Black rice, roasted heritage veg and marinated tofu with a miso-tahini-ginger dressing.
