Vegan Buddha Bowl
A Buddha bowl is a great way to use up any leftover bits of vegetables and cooked grains you have in your fridge. There are no rules about what can and can't go into it!
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat your oven to 200°C/180°C Fan.
Step 2
Toss the sweet potato in a drizzle of olive oil and season to taste. Put onto a baking tray and into the oven for 20 minutes until tender and starting to colour on the edges, turning halfway.
Step 3
Meanwhile, shred and divide the cabbage between four bowls. Spoon in the black beans, pushing them up against the cabbage. You’re aiming to divide the bowls up like a pie chart, with each ingredient having its own section. Repeat with the avocado, rocket and quinoa.
Step 4
To make the almond lime dressing, combine the almond butter, tamari, pomegranate molasses and lime juice in a bowl and whisk until completely combined. Add 2 tbsp water (if cooking for 4) and mix until you reach a drizzling consistency. When you first start to add water it may look like the mixture has split but simply continue to stir and everything will come together. Taste and adjust the seasoning as necessary. If you like things sweet, you can add half a teaspoon of a sweetener of your choice too - agave, maple or honey are all good options!
Step 5
Once the sweet potato is ready, divide between the bowls. Spoon a little of the dressing over the bowls (not too much - it's packed with flavour!) just before serving and leave your guests to toss their own salads at the table.
- Ingredients
- Based on 4 servings
-
60g Rocket 1x Sainsbury's Wild Rocket 60g -
1 tbsp Tamari 1x Yutaka Organic Tamari Soy Sauce, Gluten Free 150ml -
1 Tin of Black Beans, 230g drained weight 1x Sainsbury's Black Beans Carton, SO Organic 380g (230g*) -
2 Sweet Potato, roughly chopped to 1.5cm cubes 2x Sainsbury's Sweet Potatoes Loose -
1 Lime, juiced 1x Sainsbury's Limes -
1 Avocado, chopped 1x By Sainsbury’s Medium Ripe & Ready Avocado -
1 tbsp Pomegranate Molasses 1x Odysea Pomegranate Molasses 250ml -
250g Cooked Quinoa 1x Merchant Gourmet Simply Cooked Red & White Quinoa 250g -
3 tbsp Smooth Almond Butter 1x Pip & Nut Smooth Almond Butter 170g -
200g Red Cabbage, shredded 1x Sainsbury's Red Cabbage Each -
5ml Olive Oil 1x Sainsbury's Olive Oil 500ml -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g