Rainbow Buddha bowl
Serve up a big bowl of colour with this rainbow Buddha bowl. It’s packed with nutrient-rich ingredients and works well for a healthy breakfast, lunch or dinner.
Ingredients
- 1 small sweet potato peeled and cut into bite-sized pieces
- Sea salt and cracked black pepper
- 1 tbsp extra virgin olive oil
- 7 baby plum tomatoes
- 7 button mushrooms
- 1 small garlic clove crushed
- 1-2 large free-range eggs
- 1 tbsp pumpkin seeds
- 60 g cooked quinoa or brown rice
- ½ avocado peeled and sliced
- 1-2 tbsp pickled red onions
- ½ lemon to serve
Instructions
- Preheat the oven to 180°C (350°F). Line two baking trays with plastic-free baking parchment. Spread the sweet potato evenly on one of the prepared trays, sprinkle with a pinch of salt and drizzle with 1 teaspoon of the olive oil. Bake for 20-25 minutes, or until the sweet potato is golden brown. Spread the tomatoes on the other prepared tray, season with salt and pepper and drizzle with 1 teaspoon of the olive oil. Bake for 8-10 minutes, or until softened.
- Place the egg(s) in a small saucepan of boiling water for 5–6 minutes, or until soft boiled. Refresh in iced water, peel, halve and set aside.
- Meanwhile, heat the remaining olive oil in a medium frying pan over a medium heat. Add the garlic and cook for 1 minute, or until fragrant. Add the mushrooms and cook until just browned. Season with salt and pepper.
- Place the pumpkin seeds in a small frying pan over a medium–high heat and dry-fry for 2–3 minutes, or until slightly golden, tossing constantly.
- To assemble the bowl, place the quinoa, sweet potato, tomatoes, mushrooms, eggs, avocado, toasted seeds and red onions in a serving bowl. Season with salt and pepper and squeeze with fresh lemon juice to serve.
