No meat, no dairy Buddha bowl Recipe

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serves:

1

Skill:

easy

Cost:

cheap

Total Time:

00:30

Prep:

00:15

Cooking:

00:15

Nutrition per portion

RDA
Calories 717 kCal 36%
Fat 24g 34%
  -  Saturates 6g 30%

No meat, no dairy Buddha bowl is a salad perfect for one – full of couscous, chickpeas, grilled veg and fresh and leafy greens it’s filling and delicious. Buddha bowls are the newest food trend – and it might look like there’s loads going on or that it’s really time consuming, but trust us, it isn’t! Ready in only 30 minutes, it really is worth it. You get plenty of your 5-a-day, and you have loads of different flavours and textures coming through. If you’re cooking yourself and don’t fancy making anything elaborate, this is the perfect recipe. You can even make it the night before, store it in your tupperware and take it to work with you the following day. If you’re making this for two, then simply double the ingredients and divide between two bowls. Enjoy!

Ingredients

  • 50g giant couscous
  • 150g tinned chickpeas
  • A pinch of sweet smoked paprika
  • 2 tsp olive oil
  • 5 pieces of trimmed Tenderstem broccoli
  • 1 sweetcorn cob
  • 1 ½ tbsp chilled coconut cream
  • Juice and zest ½ lime
  • 1tsp dark soy sauce
  • A pinch or chilli powder
  • 50g radishes, halved
  • ½ red pepper, chopped
  • 75g fresh mixed tomatoes, chopped
  • A handful chopped lettuce
  • Coriander to serve

Method

  • Heat the oven to 180C fan, gas 6. Cook the giant couscous according to the pack instructions. Rinse, then dry the chickpeas with kitchen paper. Mix with a pinch of sweet smoked paprika and 2tsp olive oil, spoon into a baking dish and roast for 20 mins or until crispy.

  • Heat a griddle pan to high. Brush the Tenderstem broccoli with olive oil. Char the broccoli for 1 min on each side, then put in the oven with the chickpeas to cook for the last 3 mins of cooking time.

  • Meanwhile, turn the griddle pan down to medium. Brush the sweetcorn cob with olive oil and car on all sides, for 8 mins or until cooked through, then remove the corn from the cob using a sharp knife.

  • To make the dressing, mix the chilled coconut cream with the juice and zest from ½ lime, the soy sauce, and a pinch of chilli powder.

  • Build the bowl: add the couscous, chickpeas, broccoli and sweetcorn, followed by the radishes, red pepper, tomatoes, lettuce and the dressing. Add some coriander if you like.

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Top Tip

Don't limit yourself when it comes to the fresh veg - if you've got leafy greens leftover or even a courgette, simply use a julienne peeler on it and add that too. Feel free to add whatever veg you have leftover.