Buddha Bowls – three quick & easy recipes

What’s not to love about a Buddha bowl? Choose your ingredients, throw everything into one jar and you’re ready to go! You can make them as healthy as you like and add your own unique twist to each bowl . We’ve pulled together three of our favourite recipes to get you going. Each recipe serves 1, but you can double up the recipes and either make your roomies’ day (or save it for the tomorrow’s lunch!)

PROTEIN PACKED BUDDHA

INGREDIENTS

  • ½ can of chickpeAS
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon curry powder (not a fan of curry flavour? Replace with your favourite seasoning)
  • ½ packet of pre-cooked brown rice or brown rice made as per instructions
  • favourite veggies such as red cabbage, carrot, onion – sliced thinly or ready packed stir fry veg
  • hummus
  • 1 hard-boiled egg
  • 1 x glass mason / jam jar / or Tupperware container – ideally something jar shaped

INSTRUCTIONS

Preheat oven to 190 degrees celsius. Rinse the chickpeas in a sieve, and gently dry them, place on a baking sheet, toss chickpeas with olive oil, salt and curry powder. Roast for 25 minutes, or until crisp.

Layer up as follows into your jar / Tupperware

  • brown rice
  • vegetables
  • chickpeas
  • large dollop of hummus
  • sliced hard-boiled egg

Close the jar and keep stored in fridge until ready to devour!

TRAVEL NOODLE BUDDHA

INGREDIENTS

  • ready-made noodles or easy cook noodles following pack instructions (1 serving)
  • miso paste
  • fresh ginger – thumbnail
  • ½ veg stock cube
  • ½ spring onion
  • favourite veggies such as red cabbage, carrot, sliced red pepper –
  • sliced thinly or ready packed stir fry veg
  • sesame seeds
  • sriracha sauce
  • 1 tsp honey (optional)

INSTRUCTIONS
Layer up your mason jar as follows:

  • noodles
  • thinly sliced vegies of choice
  • sprinkle the stock cube over the veg
  • add a large teaspoon of miso paste
  • sprinkle on spring onion, coriander and sesame seeds

Close the jar and keep in fridge until ready to eat. Open the jar and pour over boiling water and stir well with chopsticks, sprinkle on some extra sesame seeds and a drizzle of sriracha and drizzle of honey to sweeten and slurp away!

RAINBOW VEGE BUDDHA

INGREDIENTS

  •  ½ packet of pre-cooked quinoa or quinoa made as per instructions
  • 2 tablespoons edamame
  • 4 cherry tomatoes sliced in half
  • 1 grated carrot stick
  • ½ red pepper sliced thinly
  • ½ avocado
  • 2 tablespoon soy sauce

INSTRUCTIONS

Layer up your mason jar as follows:

  • quinoa
  • carrot and peppers
  • edamame and tomatoes
  • avocado chopped into chunks
  • drizzle over the soy sauce

Close the jar and keep in fridge until ready to eat. Add a chilli sauce to spice things up before you delve in!