Buddha bowl
Prep
10 mins
Cook
25 mins
Servings
2
Difficulty
Medium
My Buddha bowl is the perfect weeknight dinner when you want something nourishing but don't have hours to spend cooking. Everything comes together in just 35 minutes, and honestly, most of that is hands off while things roast. I love how the sweet potato adds natural sweetness and is packed with beta carotene for your immune system. You get this beautiful mix of textures with crispy seaweed, tender grains, and fresh vegetables, all tied together with a simple miso dressing that tastes way more impressive than it should. It's become my go to when I need to feel good about what I'm eating without the fuss.
Ella x
Ingredients
- 250 gramssweet potato(peeled and chopped)
- 1 tbspolive oil
- 80 gramsbroccoli(pack broccoli florets )
- 1british blacktail free range egg
- 250 gramsspelt, quinoa, red rice & wild rice(pack Spelt, Quinoa, Red Rice & Wild Rice)
- 1 tbspbalsamic vinegar
- 1 tbspextra virgin olive oil
- 2 tsptamari(or soy sauce)
- 2 tspmiso paste
- 1lemon
- 2salad onion(salad onions, thinly sliced)
- 8cherry tomatoes(halved)
- 1carrot(peeled and coarsely grated)
- 4sheets itsu crispy seaweed thins((from a 3x5g pack))
Detail level
Instructions
- 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.
- 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.
- 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.
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