The joy of Buddha bowls is that there are no steadfast rules of what can and can’t go in them. Their history lies in the vegan world so they are generally plant-based but there is no reason you can’t add a little bit of meat if you fancy it.
Ingredients
- ½ sweet potato
- ½ tsp paprika
- Salt and pepper
- Olive oil
- 1 tin chickpeas
- ½ tsp ground cumin
- ½ tsp cayenne pepper
- Olive oil
- 100g faro, cooked according to packet instructions
- 1 carrot, sliced into sticks
- ¼ cucumber
- Red cabbage
- Mixed salad leaves
- 1 tsp black sesame seeds
Dressing
- 1 tbsp tahini
- 2 tbsp Greek yoghurt (leave out to make vegan)
- ½ lemon, juice only
- 1 tsp agave syrup
- Salt and pepper
- Olive oil
Method
- Slice the potato into wedges and place on a baking tray seasoned with salt, pepper and paprika and a good lug of olive oil.
- Bake in the oven at 200C for 30 mins until soft but not mushy and set aside to cool.
- To make the roasted chickpeas, drain the tin of chickpeas and pat dry.
In a bowl mix with the cumin, cayenne pepper and some olive oil making sure all the chickpeas are well-coated. - Roast in the oven for 30 mins at 200C, giving the tray a shake around halfway through cooking. Set aside to cool. You won’t need all the chickpeas for this recipe but they make great snacks or are perfect to put on top of soups or salads.
- To make the dressing, whisk all the ingredients and set aside.
- To assemble the Buddha bowls, simply add the farro to the bowl alongside the mixed salad leaves.
- Add the raw carrot sticks, cabbage, cucumber, cooled sweet potato and chick-peas and sprinkle the black sesame seeds over the top.
- Top with a dollop of dressing and serve.
For more ‘dining al desko’ recipes, go here
