BREAKFAST BUDDHA BOWL

I don’t know where the Buddha Bowl came from and when it was invented but I am so glad it’s in my life!  Please do enlighten me if anyone does know as my research proved elusive.  You would be hard pressed to search on blogs and social media for plant based recipes without finding an array of Buddha bowls.  You can’t go wrong with creating one either and most contain an array of colours and a mix of protein, salad, veg, nuts and seeds and the possibilities are endless.

I created this bowl when I came across a can of aduki beans which were quite unfamiliar to me and it turns out they perfect for eating cold as they have a very creamy and soft texture.  Borlotti beans would also work well.

2 medium potatoes
1 can of aduki beans
1 avocado
10 cherry vine tomatoes
5 sprigs of asparagus
1 small corn on the cob
dash of rapeseed oil
handful of greek or regular basil
handful of sunflower and pumpkin seeds
handful of raddish sprouts
salt, pepper and half a lemon

1. Slice and chop the potatoes into bite sized pieces
2. Add to a pan of salted boiling water for 5 minutes
3. Drain and add to an oven proof dish and add a dash of rapeseed oil
4. Cook for 20 – 30 minutes until crispy. When done, leave to cool
5. Boil another pan of salted water and add the corn for 5 minutes
6. Add the chopped asparagus to the same pan for the last 30 seconds
7. Drain and rinse in cold water and set aside
8. Rinse the beans in cold water and allow to drain
9. Chop the cherry tomatoes in half, sprinkle with the basil and add to a large bowl
10. Once cooled, cut the corn from the cob and add to the bowl
11. Add the potatoes, beans, chopped avocado and asparagus
12. Top with the seeds, sprouts and seasoning and a good squeeze of lemon juice

This is a great picnic option and my kids love it (apart from the raddish sprouts which I had to pick out….too weird! ;-0