New Recipe: Vegan Buddha Bowl v2

New Recipe: Vegan Buddha Bowl v2

Buddha bowls are such a quick and delicious way to ramp up your vegetable intake and create a satisfying plant-based meal. The addition of hummus, chilli flakes and lemon gives this dish a perfect flavour profile, we’ve included fermented vegetables for added gut benefits and the rest speaks for itself!

Ingredients (Serves 2)

  • 1 medium sweet potato, washed
  • 1 head of broccoli, cut into small florets
  • 2 tablespoons cold-pressed extra virgin coconut oil
  • ½ head cauliflower
  • 100g spinach
  • 1 avocado, sliced in half & peeled
  • 4 tablespoons fermented vegetables
  • ¼ cup hummus
  • 2 tablespoons pumpkin seeds
  • 1 fresh lemon, halved
  • Chilli flakes, to taste
  • Sea salt, to taste.


  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. Transfer onto a baking tray and cook for 20 minutes, stirring regularly. Remove from oven and set aside to cool.
  3. Half way through, repeat the above process with the broccoli and bake until lightly browned.
  4. Meanwhile, grate cauliflower to a rice consistency. You can also use a food processor here if you wish.
  5. Heat coconut oil in a large fry pan and lightly fry “rice” until soft and set aside to cool.
  6. 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. 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 and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Steph & Elyse here.

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