This dish may look complicated but here’s the secret: Buddha Bowls are quite possibly the easiest (and healthiest) dishes to throw together for a totally satisfying mid-week dinner. It’s all in the way you arrange things in your bowl.
Stock up on any fresh, seasonal veg; always have a tub of Pesto Princess Hummus on hand and spend just a minute or two slicing and dicing and you’re almost there. We’ve added some roast potato bites to our bowl, but you can swap-in chickpeas or black beans – whatever leftovers you have in your fridge or pantry!
Yours in nourishing food that’s good for people and planet 🌍
1–2 small potatoes, peeled and cut into 3 cm cubes
Small handful of kale, washed and finely chopped
1 fresh lemon
Small handful of baby spinach
Sugar snap peas or mangetout, halved
1 carrot, sliced into ribbons
1 baby marrow, sliced into ribbons
½ tub Pesto Princess Hummus*
4 spring onions, washed
1 avocado, halved and sliced
1 Tbsp Dukkah spice (optional)
*the classic, or either one of our two new Hummus flavours.
1. Toss the potatoes in olive oil and roast in a hot oven (200°C) for 10–12 minutes until golden and tender.
2. Massage the kale with olive oil and lemon juice.
3. To assemble the bowl, start with the kale, add fresh baby spinach, fresh carrots and baby marrow. Finish off with potatoes, Pesto Princess Hummus, spring onions, sugar snap peas, avo and a sprinkling of Dukkah.
Photography, Recipes and Styling by Michelle Parkin.