Buddha Bowl

18 September 2017 by
First published: 30 September 2017

Buddha Bowl

This Buddha Bowl is our favourite fuss-free recipe. It takes very little time to prepare and it’s an incredible way of packing lots of vegetables into one dish. Plus, leftovers make a brilliant flavour-filled packed lunch, too.

Serves 1


4-5 Gosh! Sweetcorn & Quinoa Bites

About 2 cups of chopped mix greens of your choice

½ avocado sliced

½ sweet potato

A handful of finely shredded purple cabbage

1tbsp of lemon juice

1tsp of apple cider vinegar

½ courgette sliced

90g cooked quinoa

A handful of cherry tomatoes

A handful of sauerkraut (optional)

For the beetroot hummus

1 can of drained and rinsed chickpeas

1 heaped tbsp of tahini paste

1 clove of garlic

The juice of ½ lemon

½ peeled and chopped small beetroot

Salt and pepper to taste


Preheat oven to electric 200°c/fan oven 180°c/gas mark 4.

Add all the hummus ingredients into a food processor and blend until smooth, for about 2-3 minutes. Set aside.

Chop the sweet potato into bite-sized pieces (skin on) and place them onto a baking tray. Drizzle some olive oil and season with salt and pepper, then roast in the oven for 20-25 minutes until soft.

Ten minutes in add the sliced courgette, then toss it around so it gets coated in the oil and seasoning of the potatoes.

Place the Gosh! bites onto a separate tray and bake them in the oven for about 10 minutes.

Next, slice the cabbage very finely and place it into a bowl with the lemon juice, apple cider vinegar and salt. Massage it in with your hands.

Once the sweet potatoes are cooked, assemble the bowl. Start by laying the chopped mixed greens, then top them with the Gosh! bites, cooked quinoa, roasted veggies, sliced avocado, purple cabbage, sauerkraut (if using) cherry tomatoes and use the beetroot hummus as a dressing. Finally, sprinkle some sesame and pumpkin seeds for extra crunch.

Recipe shot and developed by Happy Skin Kitchen

Want more healthy recipes? Check out these high protein pork burgers or our lamb kebabs with Greek salad.

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Summer Buddha Bowl
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