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
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.
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*
Chop the avocado into thin strips.
Once the rice is cooked, drain and create the first layer of your buddha bowl.
Once the potato and onion is roasted, add it to your buddha bowl.
Add the avocado to the bowl.
Add one handful of spinach into the bowl.
Drizzle the sauce and sprinkle 1tsp of sesame seeds over the buddha bowl to serve.
SEE BELOW THE DIFFERENT STEPS PHOTO REFERENCES: