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
Better version
Roasted spiced chickpeas and brown rice with avocado and a tahini-lemon dressing.
Per serving£3.05
Total cost£6.10
Time48 min
Ingredients for 2
- Base
- 150 g brown rice
- Roast
- 400 g tinned chickpeas , drained
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- Toppings
- 1 avocado , sliced
- 80 g red cabbage , shredded
- Dressing
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 clove garlic , crushed
- salt and pepper , to taste
Method
- Cook the brown rice until tender, around 25 minutes.
- Toss the chickpeas with cumin, paprika, oil and salt, then roast at 200C for 20-25 minutes until crisp.
- Whisk the tahini, lemon juice, garlic and a splash of water into a pourable dressing.
- Prepare the avocado and red cabbage.
- Divide the rice between bowls, add the roasted chickpeas, avocado and cabbage.
- Drizzle generously with the tahini dressing and season.
Equipment
- saucepan
- roasting tin
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.
