Buddha Bowl

Serves 2

Recently I have been trying to find some new, more adventurous lunch ideas and came across the internets fad for Buddha Bowl’s, so I thought I would try and create my own.

Prep time: 10 minutes

Cook time: 20 minutes


For the bowl:

1 large sweet potato, cubed
1 medium red onion, diced
1tbsp olive oil
2 tbsp smooth peanut butter
1 1/2 tbsp honey
1 small avocado
1 cup brown rice
2 handfuls spinach
1tsp sesame seeds

For the sauce:

1/2 tsp garlic powder
1/2 tsp paprika
1 clove garlic
1/2 tbsp olive oil
1/2 tbsp sesame oil


Step One:

Preheat the oven to 200c or 180c (fan oven).

Heat water in a saucepan, bring to the boil and add 1 cup of uncooked rice. Boil until cooked.

Dice 1 red onion.

Peel 1 sweet potato and cut into small cubes. Scatter onto a baking tray, drizzle with olive oil and roast in the oven for 15/20 minutes until soft.

Step Two:

Whilst the rice and potatoes are cooking, make the sauce.

Mix all of the sauce ingredients together into a small bowl until smooth.

*TIP: If your sauce seems thick, add water or another tbsp of oil, until it is a runnier consistency*

Step Three:

Chop the avocado into thin strips.

Step Four:

Once the rice is cooked, drain and create the first layer of your buddha bowl.

Step Five:

Once the potato and onion is roasted, add it to your buddha bowl.

Step Six:

Add the avocado to the bowl.

Step Seven:

Add one handful of spinach into the bowl.

Step Eight:

Drizzle the sauce and sprinkle 1tsp of sesame seeds over the buddha bowl to serve.


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