• Feel Good
  • 16th Jun 2021
  • 0
  • 2 minutes

Mid-Week Meal: Buddha Bowl

Buddah Bowl: Serves: 2

Preparation time:  10 minutes


  • 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



  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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Laura Kingston
Founder and Editor

Laura is the Founder and Editor of High Life North. She had the idea to set up an exclusively digital women’s magazine after feeling there was a gap in the market in the North East. With over 10 years of experience in marketing and PR, Laura had a very clear…


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