Mid-Week Meal: Buddha Bowl

Buddah Bowl: Serves: 2

Preparation time:  10 minutes

Ingredients

• 120g Cooked brown rice
• 1 Tin of chickpeas, drained
• 1tsp Harissa spice
• 4 Pickled walnuts, sliced, (we recommend Opies)
• 1 Avocado peeled and stoned
• 1 block of Tofu
• 2 tsp soy sauce
• 1 medium courgette, peeled into ribbons using a potato peeler
• Squeeze of lemon juice
• 50g Edamame beans
• 10 cherry tomatoes, halved
• Handful of fresh spinach
• 1 Sweet potato, peeled and thinly sliced
• 2 tbsp olive oil
• Mustard cress
• 2 tbsp tahini
• ¼ tsp chilli flakes
• 1-2 tbsp water
• 1 garlic clove, crushed

Method

1. Brush the sweet potato with the olive oil and either cook on a griddle pan or under a hot grill.
2. In a frying pan, dry-fry the chickpeas in the harissa spice, then leave until needed.
3. For the tofu, marinade in the soy sauce, then cut into cubes and fry in a hot pan with a little olive oil until it crisps up.
4. For the courgette, toss with a little olive oil and a squeeze of lemon juice.
5. For the dressing, mix the ingredients to form a pourable sauce. You may need to add a little more water.
6. Now you can assemble your Buddha bowl. Take a large, low-sided bowl or plate. Divide the rice on the base of the plate. Then, in sections, start adding the ingredients: the chickpeas, tofu, sweet potato, edamame beans, spinach, courgette, cherry tomatoes, pickled walnuts and finally the cress.
7. Drizzle over the sauce and enjoy this super-healthy bowl of goodness!

HLN Hint: Any veg can be added to the dish. It’s a great way to use up the spare items in your fridge!

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