Dinner Party Buddha Bowl

Kath's Kitchen / Tuesday, November 1st, 2016

One night this summer my friend came round for dinner and I tried my first attempt at making a Buddha Bowl. This Buddha Bowl is a smidge different to that one – last time I used quinoa instead of brown rice and chia seeds instead of sunflower seeds – but still super duper yummy. As Honor is as pretentious as I am (and she does it way better), she was delighted with our bowls of yum and healthiness and I have finally got around to making another for a super filling and nourishing lunch.

Ingredients | For two pretentious pals

  • 2 medium sweet potatoes
  • 4 pinches of pink Himalayan salts
  • 60ml almond milk
  • 1 red onion
  • 1/2-1 of a small chilli (depending on your chillibility)
  • 120g brown rice
  • 1 lemon
  • 2 chicken breasts
  • Two sprays of Fry Light oil
  • 2 handfuls of spinach
  • 16 strawberries
  • 1/2 broccoli
  • 1 avocado
  • 160g kidney beans
  • 2 sprinkles of sunflower seeds


  1. (My brown rice takes about 30 minutes so I) Boil the rice, turn it to a simmer and pop a lid on top
  2. Peel the sweet potatoes and chop into cubes. Put to one side. Take the skin off of the red onion and slice into half moon shapes
  3. Boil the kettle with as much water as possible.  Place water that fills a medium saucepan on another hob. Add the 2 pinches of pink Himalayan before adding the onion and potato into the salted water and boil for 15-18 minutes (or until fork-soft!)
  4. Half your broccoli, cutting off the trunk (as I like to call it) and cut into the new little trees
  5. Cube the two chicken breasts, heat a frying pan with Fry Light and start to cook chicken
  6. Boil more water
  7. Remove the seeds of the chilli after cutting off both ends. Really super finely chop the chilli (like teeny tiny!) and chuck into a mixing bowl for when the sweet potato is ready
  8. Pour water into another little saucepan; add 2 pinches of pink Himalayan salts and then the broccoli too. Boil
  9. Place the handfuls of spinach in the bowl- imagining each part as a segment. Cut off the strawberry greenery and discard; then cut them into halves. Top each pile of spinach with 8 strawberries. Fill the next sections with half an avocado (sliced) each. Cut the lemon in half
  10. Drain your kidney beans and cook them in the microwave according to the instructions on the tin
  11. Once the rice is cooked, drain any water that may be there and add the juice of half of a lemon and mix in
  12. Drain the potatoes and onion. Throw the potatoes into the mixing bowl. Mash the three components altogether with a fork until it looks like mash potato consistency. Add the almond milk and stir, stir, stir!
  13. Dollop all of the separate parts into the bowl, squeeze the remaining half a lemon over the top and sprinkle the seeds for extra crunch
  14. Take pictures and eat!

I’ve had a week of eating a few less fruit and vegetables than normal and a few bits and bobs I don’t like to eat too much- was super worth it though. This lunch was the perfect way to get “back into it”, and it’s definitely made me feel super healthy and excited to keep incorporating as many fruit and veg and goodness into each meal and snack. Yumskies.

~ Kat ~

Leave a Reply

Your email address will not be published.