Vegan Green Buddha Bowl
Perfect for lunch, dinner or even an afternoon snack, this Buddha Bowl looks colourful and fresh and tastes delicious. Using our Coconut rice as a base, follow our recipe or personalise it using your favourite vegetables!
Tildalicious tip: To prevent your avocado half from turning brown, leave the half with the stone in a small bowl of water, with the flesh side down.
- 0 - 15 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 1 pouch Tilda Coconut rice
- 1 tsp reduced salt soy sauce
- 1 tbsp fresh lime juice
- 1 tsp (5g) palm sugar – you can replace with soft brown sugar if palm isn’t available
- 2 tbsp rice vinegar
- 1 small red chilli, deseeded and finely chopped
- 1 tbsp sesame oil
- 150g asparagus, trimmed
- 150g Tenderstem broccoli
- 150g frozen peas
- 1 small avocado, halved and very finely scored in the skin
- 10g toasted coconut flakes, to serve
- A few chives, finely chopped
How to make Vegan Green Buddha Bowl
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Place the soy sauce, lime juice, palm sugar, rice vinegar, chilli and sesame oil in a clean jam jar and shake well. Set aside to dissolve the sugar, then shake again just before using.
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Cook the asparagus, broccoli and peas in boiling water for 2 minutes. Drain and refresh in cold water until cold.
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Cook the Tilda Coconut rice according to pack instructions. Place the hot rice in a bowl.
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Scoop the avocado out with a spoon and fan it over one side of the hot rice. Add the cooked, drained green vegetables to the other side and pour over the dressing. Top with toasted coconut flakes, chives and serve.
