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Buddha bowl

Buddha bowl

By Ava Smith
10’ Prep time
25’ Cook time
35’ Total time
558 Calories
1 Serving

Summary

This buddha bowl is full of flavour while still being packed with flavour. the spelt, quinoa, red rice and wild rice is topped with broccoli, sweet potato chunks and a hard boiled egg. the dressing mixes miso paste, balsamic vinegar, tamari and lemon juice to elevate the dish.
Ava Smith 0 Followers

Step by Step

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Step 1

Preheat the oven to 200°C, gas mark 6. Put the sweet potato into a roasting tin, toss with the olive oil and season. Roast for 15 minutes then add the broccoli and roast for a further 10 minutes until coloured and tender.
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Step 2

Mix all the dressing ingredients together in a bowl and set aside. Cook the egg in boiling water for 7 minutes, or until hard boiled. Cool under running water, peel and slice.
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Step 3

Cook the spelt pouch according to pack instructions. Divide between 2 wide bowls, arrange the roasted vegetables over the top together with the remaining ingredients. Drizzle with the dressing and serve immediately.

Ingredient

  • Lemon
    Lemon
    1
  • Olive oil
    Olive oil
    1 tbsp
  • Extra virgin olive oil
    Extra virgin olive oil
    1 tbsp
  • Salad onion
    Salad onion
    2
  • Carrot
    Carrot
    1
  • Balsamic vinegar
    Balsamic vinegar
    1 tbsp
  • Cherry tomatoes
    Cherry tomatoes
    8
  • Miso paste
    Miso paste
    2 tsp
  • Tamari
    Tamari
    2 tsp
  • Broccoli
    Broccoli
    80 grams
  • Sweet potato
    Sweet potato
    250 grams
  • Sheets itsu crispy seaweed thins
    Sheets itsu crispy seaweed thins
    4
  • Waitrose british blacktail free range egg
    Waitrose british blacktail free range egg
    1
  • Waitrose love life spelt, quinoa, red rice & wild rice
    Waitrose love life spelt, quinoa, red rice & wild rice
    250 grams

Nutrition Facts

View nutrition facts
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