Buddha Bowl

Buddha Bowl


Prep time: 5 minutes
Cook time: 1minutes
Equipment needed: Saucepan, bowl, sharp knife
Serves: 2


  • 100g Red Camargue rice
  • 400 g tin of chickpeas, drained
  • 3 large carrots
  • 2 courgettes
  • 200gl tin sweetcorn
  • 1 small avocado
  • 1 small red onion, very finely sliced
  • 100g sugar snap peas
  • 50gwatercress
  • 8 baby tomatoes, halved
  • 25g pumpkin seeds, toasted

 For the dressing:

  • 1 tbsp white balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • Sea salt and freshly ground black pepper


  1. Bring a saucepan of salted water to the boil and cook the red rice for 25 minutes or according to the instructions on the pack. Drain and set aside to cool.
  2. Grate or spiralise the carrots and courgettes.
  3. Cut the avocado in half, remove the stone and scoop out the flesh with a spoon.
  4. In a small bowl, whisk the dressing ingredients together.
  5. Arrange all the ingredients attractively in two bowls and drizzle over the dressing.
  6. Feel very virtuous!

Leave a comment

Please note, comments must be approved before they are published