A ‘buddha bowl’ is a hearty nutritious dish made from a stack of healthy ingredients including grains, raw and/or cooked veg, protein, nuts, seeds and dressings. Pile high into bowls (resembling the Buddha’s round belly) and you’ve got yourself a super tasty, balanced meal. These ingredients work so well served as a brunch, and for an extra protein hit try adding smoked salmon, trout or mackerel – you can buy these ready to flake straight into the bowl.
- 125g of mixed seeds (such as linseed, pumpkin, sesame, sunflower and poppy seed)
- 2 tsp of soy sauce
- 2 tsp of agave syrup
- 2 tsp ras el hanout (north African spice mix) extra virgin olive oil
- 150g of quinoa
- 375ml of vegetable stock
- 4 eggs
- 1 large courgette, coarsely grated
- Finely grated zest and juice of ½ a lemon
- Small handful mint leaves, chopped
- 3 tbsp of tahini
- 4 tbsp of natural yoghurt
- 2 large ripe avocados, peeled and sliced
- 4 tsp of harissa paste
- Flaked sea salt and freshly ground black pepper
1. Heat the oven to 160°C. While it's warming up, mix together the seeds, soy sauce, agave syrup, ras el hanout and one teaspoon of olive oil. Spread on a baking sheet and bake for 15–20 minutes until golden, shaking the tray halfway through. Remove and leave to cool.
2. To cook the quinoa, heat a medium saucepan over a high heat. Add the quinoa and toast in the pan for about 30 seconds. Shake the pan to avoid it catching. Pour in the stock and allow to boil for one minute. Reduce the heat to low, then cover with a lid and leave to cook for ten minutes. After this time, turn off the heat and leave for five more minutes before taking off the lid and running a fork through the quinoa to separate the grains.
3. Bring a pan of water to the boil and add the eggs. Return to a simmer and cook for seven minutes for a firm white and slightly soft yolk. Remove from the pan and when cool enough to handle, peel and cut in half lengthways.
4. Toss the grated courgette in the lemon zest and juice, with the mint, a glug of olive oil and some salt and pepper.
5. Mix the tahini and yoghurt together and season with a pinch of salt. Loosen with a splash of water so you have the thickness of double cream.
7.To serve, spoon the quinoa into bowls and top with the courgette, sliced avocado, eggs, a spoon of the tahini yoghurt, a small spoon of harissa and finish with a good sprinkle of the toasted seeds.
Recipe from The Flexible Vegetarian by Jo Pratt (Frances Lincoln, £20)