Green Buddha Bowl with a chilli lime dressing (California)
Elevate your mealtime with a Green Buddha Bowl featuring a zesty chili lime dressing. Dive into a nourishing blend of vibrant greens, wholesome vegetables and protein-packed ingredients, all drizzled with a tantalizing homemade dressing.
- 0 - 30 Minutes
- Medium
- 2
Method
Ingredients
Ingredients
- 1 pouch Tilda Coconut Basmati Rice
- 1 tsp reduced salt soy sauce
- 1 tbsp fresh lime juice
- 1 tsp palm sugar (you can replace with soft brown sugar if
- palm isn’t available)
- 2 tbsp rice vinegar
- 1 small red chili, deseeded and finely chopped
- 1 tbsp sesame oil
- 1 1/4 cup asparagus, trimmed
- 1 1/4 cup Tenderstem broccoli
- 1 cup frozen peas
- 1 small avocado, halved and very finely scored in the skin
- 2 tbsp toasted coconut flakes, to serve
- A few chives, finely chopped
How to make Green Buddha Bowl with a chilli lime dressing (California)
-
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.
-
Next, cook the asparagus, broccoli and peas in boiling water for 2 minutes. Drain and refresh in cold water until cold.
-
Cook the Tilda Coconut Basmati Rice according to pack instructions. Place the hot rice in a bowl.
-
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.
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.
RTH variant: Coconut, Chilli and Lemongrass
