By Jules Mercer
This Buddha bowl delivers bucket loads of hearty, healthy and flavoursome veggie goodness! In fact, it’s so comforting even meat eaters will finish the meal feeling satisfied. If you do want to bulk the Buddha bowl out a little further you could serve it with a side of grilled or roasted fish, or chicken or tofu. If you’re fed up of the same old salads, Buddha bowls make a great lunch option too. Experiment with the vegetables and make the most of what you’ve got in the fridge – let nothing go to waste! If you leave the pak choi out of this recipe, the Buddha bowl would be tasty cold the next day too.
- 2 large sweet potatoes, peeled and cut into 2cm cubes
- ½ large butternut, peeled and cut into 2cm cubes
- 4 parsnips, peeled and cut into 2cm cubes
- 4 shallots, peeled and halved
- 125g baby carrots
- 2tbsp olive oil
- 2pkts Merchant Gourmet Thai infused rice and grains
- 150g frozen edamame
- 4 pak choi, sliced in half
- 1 avocado, sliced
- sliced chillies, optional, to serve
- white or black sesame seeds, to serve
For the dressing:
- 2tbsp tahini paste
- juice of 1 lime
- 1 ½ tsp tamari sauce
- 4tbsp yoghurt
- 100ml water
- 1tsp pomegranate
- Preheat oven to 200C/Gas 6. Toss potatoes, butternut, parsnips, shallots and baby carrots in the olive oil and season well. Roast veg for 30mins until slightly charred and cooked through.
- Heat rice according to packet instructions.
- Steam pak choi and edamame for 3mins and drain. Mix together the dressing in a small bowl.
- Serve the hot grains in bowls, topped with roasted veg, steamed edamame and pak choi and fresh avo and chillies. Drizzle over dressing and scatter over sesame seeds to serve.
Top Tip for making Buddha bowl with roasted winter vegetables
Our recipe is veggie but this dish is fabulous with everything from pan-fried fish to roast chicken.
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