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
Ingredients
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
Salt
Pepper
Method
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.
SEE BELOW THE DIFFERENT STEPS PHOTO REFERENCES:
