New Recipe: Vegan Buddha Bowl

Vegan Buddha Bowl v2

Ingredients (Serves 2)

  • 1 medium sweet potato, washed
  • 1 head of broccoli, cut into small florets
  • 2 tablespoons cold-pressed extra virgin coconut oil
  • 1/2 head cauliflower
  • 100g spinach
  • 1 avocado, sliced in half & peeled
  • 4 tablespoons fermented vegetables e.g. beetroot
  • 1/4 cup hummus
  • 2 tablespoons pumpkin seeds
  • Sea salt to taste
  • Chilli flakes, to taste
  • 1 fresh lemon, halved


  1. Preheat oven to 180°C.
  2. Slice sweet potato into medium rounds and place in a medium bowl. Coat well with 1 tablespoon of olive oil and salt.
  3. Transfer onto a baking tray and cook for 20 minutes, stirring regularly. Remove from oven and set aside to cool.
  4. Half way through, repeat the above process with the broccoli and bake until lightly browned.
  5. Meanwhile, grate cauliflower to a rice consistency. You can also use a food processor here if you wish.
  6. Heat coconut oil in a large fry pan and lightly fry “rice” until soft and set aside to cool.
  7. Assemble the bowls by dividing the cauliflower rice as the base, then in a clockwise direction add sweet potato slices, broccoli, spinach, avocado halves and fermented vegetables.
  8. Drizzle with hummus, sprinkle with pumpkin seeds and serve with a sprinkle of salt, chilli flakes and lemon wedge.
Recipe developed by Head Honcho Steph Lowe, learn more here.
Image shot by Elyse Lagos from Captured Wellness.

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