Buddha Bowl
Buddha bowl of brown rice, cumin-spiced roast sweet potato, chickpeas and spinach, with carrot, red cabbage, cucumber and avocado, dressed with lemon tahini. Serves 4.
TOTAL TIME
40 min
ACTIVE TIME
17 min
QUANTITY
2 pieces · ~3.45 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/18
Tools0/20
Ingredients0/18 gathered · 4 servings
320g
745ml
1.5tsp
600g
4tbsp
1tsp
1tsp
1tsp
tinned, drained (2 × 400 g tins)480g
2piece
200g
1piece
2piece
80g
1piece
2clove
20g
120g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 320g | — | — | |
| 2 | | 745ml | — | — | |
| 3 | | 1.5tsp | — | — | |
| 4 | | 600g | — | — | |
| 5 | | 4tbsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 480g | tinned, drained (2 × 400 g tins) | — | |
| 10 | | 2piece | — | — | |
| 11 | | 200g | — | — | |
| 12 | | 1piece | — | — | |
| 13 | | 2piece | — | — | |
| 14 | | 80g | — | — | |
| 15 | | 1piece | — | — | |
| 16 | | 2clove | — | — | |
| 17 | | 20g | — | — | |
| 18 | | 120g | — | — |
Tools25 items
Serveware1 item
Procedure45 steps
1 of 45
Turn the oven to 220 °C and allow it to come fully up to temperature.
⏱ 10 min
2 of 45
Tip the brown rice into a medium saucepan.
Brown rice · 320 g
⏱ 10s
ResultBrown rice3 of 45
Pour the water over the rice.
Water · 700 ml⏱ 10s
ResultBrown rice and water4 of 45
Add the salt to the pan.
Salt · 0.5 tsp⏱ 5s
ResultBrown rice and water and salt5 of 45
Bring the pan to a rolling boil over high heat.
⏱ 2 min
ResultSalted boiling water6 of 45
Reduce the heat to the lowest setting, cover with the lid, and simmer until all the water is absorbed and the rice is tender.
⏱ 25 min
ResultCooked brown rice7 of 45
Take the pan off the heat and leave it, still covered, to steam-rest for at least 5 minutes.
⏱ 5 min
ResultRested brown rice8 of 45
Peel the sweet potatoes with a vegetable peeler, removing all the skin.
Sweet potato · 600 g
⏱ 1 min
ResultPeeled sweet potatoes9 of 45
Cut the peeled sweet potato into 2 cm cubes.
⏱ 1 min
ResultSweet potato cubes10 of 45
Tip the sweet potato cubes onto a large baking tray and spread them out in a single layer.
⏱ 10s
ResultSweet potato cubes11 of 45
Drizzle the olive oil over the sweet potato cubes.
Extra-virgin olive oil · 2 tbsp
⏱ 10s
ResultSweet potato cubes and extra-virgin olive oil12 of 45
Sprinkle the smoked paprika evenly over the cubes.
Smoked paprika · 1 tsp⏱ 5s
ResultSweet potato cubes and extra-virgin olive oil and smoked paprika13 of 45
Sprinkle the ground cumin over the cubes.
Ground cumin · 1 tsp⏱ 5s
ResultSweet potato cube mixture14 of 45
Season the sweet potato with the salt.
Salt · 0.5 tsp⏱ 5s
ResultSweet potato cube mixture15 of 45
Season the sweet potato with the black pepper.
Ground black pepper · 0.5 tsp⏱ 5s
ResultSweet potato cube mixture16 of 45
Toss everything together with tongs until each cube is evenly coated in oil and spices.
⏱ 15s
ResultSeasoned sweet potato cubes17 of 45
Slide the baking tray into the oven.
⏱ 10s
ResultSeasoned sweet potato cubes18 of 45
Roast the sweet potato until the edges are caramelised and the centres are tender, turning once halfway through.
⏱ 25 min
ResultRoasted sweet potato cubes19 of 45
Pull the baking tray from the oven using oven gloves and set it aside.
⏱ 10s
ResultRoasted sweet potato cubesused in step 4820 of 45
Tip the chickpeas into a colander and rinse them thoroughly under cold running water, then leave to drain.
Chickpeas · 480 g
⏱ 20s
ResultDrained chickpeasused in step 4421 of 45
Peel the carrots with a vegetable peeler.
Carrots · 2 piece⏱ 30s
ResultPeeled carrots22 of 45
Cut the peeled carrots into thin matchsticks by slicing them lengthways into planks, then stacking the planks and cutting them into fine strips.
⏱ 1 min
ResultJulienned carrots24 of 45
Halve the red cabbage quarter and slice it as finely as possible into thin shreds.
Red cabbage · 200 g⏱ 1 min
ResultShredded red cabbage25 of 45
Move the shredded red cabbage to a separate medium bowl.
⏱ 10s
ResultShredded red cabbageused in step 5026 of 45
Cut the cucumber in half lengthways, then slice each half into thin half-moons.
Cucumber · 1 piece⏱ 45s
ResultSliced cucumber27 of 45
Move the sliced cucumber to a separate medium bowl.
⏱ 10s
ResultSliced cucumberused in step 5128 of 45
Run a knife around the stone of each avocado, twist the halves apart, and lift the stone out with a spoon.
Avocado · 2 piece⏱ 30s
ResultHalved avocados29 of 45
Peel the skin away from each avocado half and slice the flesh lengthways into even slices.
⏱ 30s
ResultSliced avocadoused in step 5231 of 45
Finely grate the zest of the lemon into a second small bowl.
Lemon · 1 piece
⏱ 30s
ResultLemon zest32 of 45
Halve the zested lemon and squeeze its juice through a citrus juicer into the tahini bowl, then tip in the zest.
⏱ 20s
ResultLemon juice33 of 45
Crush the garlic cloves with the flat of the knife to loosen the skins, then peel them away.
Garlic · 2 clove⏱ 20s
ResultPeeled garlic cloves34 of 45
Chop the peeled garlic cloves as finely as possible into a near-paste.
⏱ 30s
ResultMinced garlic35 of 45
Scrape the minced garlic into the tahini bowl.
⏱ 5s
ResultLemon zest and tahini mixture36 of 45
Pour the olive oil into the tahini bowl.
Extra-virgin olive oil · 2 tbsp⏱ 5s
ResultLemon zest and tahini mixture37 of 45
Add the salt to the dressing.
Salt · 0.5 tsp⏱ 5s
ResultLemon zest and tahini mixture38 of 45
Add the black pepper to the dressing.
Ground black pepper · 0.5 tsp⏱ 5s
ResultLemon zest and tahini mixture39 of 45
Add the water to loosen the dressing.
Water · 3 tbsp⏱ 5s
ResultLemon zest and tahini mixture40 of 45
Whisk everything together until you have a smooth, pourable dressing, adding a drop more water if it seems too thick.
⏱ 30s
ResultTahini lemon dressingused in step 5341 of 45
Tip the sesame seeds into a small dry frying pan.
Sesame seeds · 20 g
⏱ 5s
ResultSesame seeds42 of 45
Set the pan over medium heat and shake it constantly until the seeds are golden and fragrant, then slide them off the heat at once.
⏱ 2 min
ResultToasted sesame seedsused in step 5443 of 45
Uncover the saucepan and fluff the rice by running a fork through it in long strokes.
⏱ 20s
ResultFluffy brown riceused in step 4644 of 45
Tip the drained chickpeas into a large bowl.
⏱ 10s
ResultDrained chickpeas45 of 45
Add the baby spinach to the bowl with the chickpeas.
Baby spinach · 120 g⏱ 10s
ResultDrained chickpeas and baby spinachused in step 47Total Time40 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 220 °C and allow it to come fully up to temperature.⏱ 10 min |
| 2 | 320 g | | Tip the brown rice into a medium saucepan.⏱ 10sResultBrown rice |
| 3 | 700 ml | | Pour the water over the rice.⏱ 10sResultBrown rice and water |
| 4 | 0.5 tsp | | Add the salt to the pan.⏱ 5sResultBrown rice and water and salt |
| 5 | — | | Bring the pan to a rolling boil over high heat.⏱ 2 minResultSalted boiling water |
| 6 | — | | Reduce the heat to the lowest setting, cover with the lid, and simmer until all the water is absorbed and the rice is tender.⏱ 25 minResultCooked brown rice |
| 7 | — | | Take the pan off the heat and leave it, still covered, to steam-rest for at least 5 minutes.⏱ 5 minResultRested brown rice |
| 8 | 600 g | | Peel the sweet potatoes with a vegetable peeler, removing all the skin.⏱ 1 minResultPeeled sweet potatoes |
| 9 | Peeled sweet potatoesstep 8 | | Cut the peeled sweet potato into 2 cm cubes.⏱ 1 minResultSweet potato cubes |
| 10 | Sweet potato cubesstep 9 | | Tip the sweet potato cubes onto a large baking tray and spread them out in a single layer.⏱ 10sResultSweet potato cubes |
| 11 | 2 tbsp | | Drizzle the olive oil over the sweet potato cubes.⏱ 10sResultSweet potato cubes and extra-virgin olive oil |
| 12 | 1 tsp | | Sprinkle the smoked paprika evenly over the cubes.⏱ 5sResultSweet potato cubes and extra-virgin olive oil and smoked paprika |
| 13 | 1 tsp | | Sprinkle the ground cumin over the cubes.⏱ 5sResultSweet potato cube mixture |
| 14 | 0.5 tsp | | Season the sweet potato with the salt.⏱ 5sResultSweet potato cube mixture |
| 15 | 0.5 tsp | | Season the sweet potato with the black pepper.⏱ 5sResultSweet potato cube mixture |
| 16 | — | | Toss everything together with tongs until each cube is evenly coated in oil and spices.⏱ 15sResultSeasoned sweet potato cubes |
| 17 | — | | Slide the baking tray into the oven.⏱ 10sResultSeasoned sweet potato cubes |
| 18 | — | | Roast the sweet potato until the edges are caramelised and the centres are tender, turning once halfway through.⏱ 25 minResultRoasted sweet potato cubes |
| 19 | — | | Pull the baking tray from the oven using oven gloves and set it aside.⏱ 10sResultRoasted sweet potato cubesused in step 48 |
| 20 | 480 g | | Tip the chickpeas into a colander and rinse them thoroughly under cold running water, then leave to drain.⏱ 20sResultDrained chickpeasused in step 44 |
| 21 | 2 piece | | Peel the carrots with a vegetable peeler.⏱ 30sResultPeeled carrots |
| 22 | Peeled carrotsstep 21 | | Cut the peeled carrots into thin matchsticks by slicing them lengthways into planks, then stacking the planks and cutting them into fine strips.⏱ 1 minResultJulienned carrots |
| 23 | Julienned carrotsstep 22 | | Transfer the julienned carrots to a medium bowl.⏱ 10sResultJulienned carrotsused in step 49 |
| 24 | 200 g | | Halve the red cabbage quarter and slice it as finely as possible into thin shreds.⏱ 1 minResultShredded red cabbage |
| 25 | Shredded red cabbagestep 24 | | Move the shredded red cabbage to a separate medium bowl.⏱ 10sResultShredded red cabbageused in step 50 |
| 26 | 1 piece | | Cut the cucumber in half lengthways, then slice each half into thin half-moons.⏱ 45sResultSliced cucumber |
| 27 | Sliced cucumberstep 26 | | Move the sliced cucumber to a separate medium bowl.⏱ 10sResultSliced cucumberused in step 51 |
| 28 | 2 piece | | Run a knife around the stone of each avocado, twist the halves apart, and lift the stone out with a spoon.⏱ 30sResultHalved avocados |
| 29 | Halved avocadosstep 28 | | Peel the skin away from each avocado half and slice the flesh lengthways into even slices.⏱ 30sResultSliced avocadoused in step 52 |
| 30 | 80 g | | Spoon the tahini into a small bowl.⏱ 10sResultTahiniused in step 32 |
| 31 | 1 piece | | Finely grate the zest of the lemon into a second small bowl.⏱ 30sResultLemon zest |
| 32 | Tahinistep 30 | | Halve the zested lemon and squeeze its juice through a citrus juicer into the tahini bowl, then tip in the zest.⏱ 20sResultLemon juice |
| Lemon zeststep 31 | |||
| 33 | 2 clove | | Crush the garlic cloves with the flat of the knife to loosen the skins, then peel them away.⏱ 20sResultPeeled garlic cloves |
| 34 | Peeled garlic clovesstep 33 | | Chop the peeled garlic cloves as finely as possible into a near-paste.⏱ 30sResultMinced garlic |
| 35 | Minced garlicstep 34 | | Scrape the minced garlic into the tahini bowl.⏱ 5sResultLemon zest and tahini mixture |
| 36 | 2 tbsp | | Pour the olive oil into the tahini bowl.⏱ 5sResultLemon zest and tahini mixture |
| 37 | 0.5 tsp | | Add the salt to the dressing.⏱ 5sResultLemon zest and tahini mixture |
| 38 | 0.5 tsp | | Add the black pepper to the dressing.⏱ 5sResultLemon zest and tahini mixture |
| 39 | 3 tbsp | | Add the water to loosen the dressing.⏱ 5sResultLemon zest and tahini mixture |
| 40 | — | | Whisk everything together until you have a smooth, pourable dressing, adding a drop more water if it seems too thick.⏱ 30sResultTahini lemon dressingused in step 53 |
| 41 | 20 g | | Tip the sesame seeds into a small dry frying pan.⏱ 5sResultSesame seeds |
| 42 | — | | Set the pan over medium heat and shake it constantly until the seeds are golden and fragrant, then slide them off the heat at once.⏱ 2 minResultToasted sesame seedsused in step 54 |
| 43 | — | | Uncover the saucepan and fluff the rice by running a fork through it in long strokes.⏱ 20sResultFluffy brown riceused in step 46 |
| 44 | Drained chickpeasstep 20 | | Tip the drained chickpeas into a large bowl.⏱ 10sResultDrained chickpeas |
| 45 | 120 g | | Add the baby spinach to the bowl with the chickpeas.⏱ 10sResultDrained chickpeas and baby spinachused in step 47 |
| Total Time | 40 min | ||
Serving
- Divide the fluffy brown rice equally between 4 wide serving bowls, spooning it into one section of each bowl.
- Arrange the chickpeas and baby spinach in a neat section beside the rice in each bowl.
- Spoon the roasted sweet potato cubes into another section of each bowl.
- Tuck a small pile of julienned carrots into a section of each bowl.
- Add a small mound of shredded red cabbage to each bowl.
- Fan the cucumber slices in a section of each bowl.
- Lay the sliced avocado in the remaining space in each bowl.
- Spoon the tahini lemon dressing generously over each bowl.
- Scatter the toasted sesame seeds over all 4 bowls and serve immediately.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,115kcal | |
| 38g | |
| 46g | |
| 6g | |
| 150g | |
| 25g | |
| 32g | |
| 1,071mg |
Ingredients0/18
Tools0/20
Recipe
Buddha Bowl
Buddha bowl of brown rice, cumin-spiced roast sweet potato, chickpeas and spinach, with carrot, red cabbage, cucumber and avocado, dressed with lemon tahini. Serves 4.
What you’ll doYou will cook brown rice and roast cubed sweet potato whilst preparing a tahini lemon dressing and five fresh vegetables. Once the rice is tender and the sweet potato edges are caramelised, you will toast sesame seeds and assemble four bowls with sections of rice, chickpeas, spinach, roasted sweet potato, julienned carrots, red cabbage, cucumber, and avocado, finishing with the dressing and seeds.
Serves4
Total40 min
LevelEasy
Ingredients
- Brown rice320 g
- Water745 ml
- Salt1.5 tsp
- Sweet potato600 g
- Extra-virgin olive oil4 tbsp
- Smoked paprika1 tsp
- Ground cumin1 tsp
- Ground black pepper1 tsp
- Chickpeas, tinned, drained (2 × 400 g tins)480 g
- Carrots2 piece
- Red cabbage200 g
- Cucumber1 piece
- Avocado2 piece
- Tahini80 g
- Lemon1 piece
- Garlic2 clove
- Sesame seeds20 g
- Baby spinach120 g
Tools
Small frying panSpoonTongsLemon dressing bowl (small bowl)Lemon zest bowl (small bowl)OvenChef's knifeMicroplane zesterJulienned carrots bowl (medium bowl)Red cabbage bowl (medium bowl)Cucumber bowl (medium bowl)Large bowlCitrus juicerWhiskBaking trayColanderGraterPeelerForkMedium saucepanOven gloveWide serving bowlChopping boardPan lidMicroplane
Method
1
Turn the oven to 220 °C and allow it to come fully up to temperature.
220°C10 minOven
2
Tip the brown rice into a medium saucepan.
10sMedium saucepanBrown rice · 320 g
3
Pour the water over the rice.
10sMedium saucepanWater · 700 ml
4
Add the salt to the pan.
5sMedium saucepanSalt · 0.5 tsp
5
Bring the pan to a rolling boil over high heat.
2 minMedium saucepan
6
Reduce the heat to the lowest setting, cover with the lid, and simmer until all the water is absorbed and the rice is tender.
25 minMedium saucepan, Pan lid
7
Take the pan off the heat and leave it, still covered, to steam-rest for at least 5 minutes.
5 minMedium saucepan
8
Peel the sweet potatoes with a vegetable peeler, removing all the skin.
1 minChopping board, PeelerSweet potato · 600 g
9
Cut the peeled sweet potato into 2 cm cubes.
1 minChopping board, Chefs knifePeeled sweet potatoes · step 8
10
Tip the sweet potato cubes onto a large baking tray and spread them out in a single layer.
10sBaking traySweet potato cubes · step 9
11
Drizzle the olive oil over the sweet potato cubes.
10sBaking tray, SpoonExtra-virgin olive oil · 2 tbsp
12
Sprinkle the smoked paprika evenly over the cubes.
5sBaking traySmoked paprika · 1 tsp
13
Sprinkle the ground cumin over the cubes.
5sBaking trayGround cumin · 1 tsp
14
Season the sweet potato with the salt.
5sBaking traySalt · 0.5 tsp
15
Season the sweet potato with the black pepper.
5sBaking trayGround black pepper · 0.5 tsp
16
Toss everything together with tongs until each cube is evenly coated in oil and spices.
15sBaking tray, Tongs
17
Slide the baking tray into the oven.
10sBaking tray, Oven, Oven glove
18
Roast the sweet potato until the edges are caramelised and the centres are tender, turning once halfway through.
220°C25 minBaking tray, Oven
19
Pull the baking tray from the oven using oven gloves and set it aside.
Result · Roasted sweet potato cubes · used in step 48
10sBaking tray, Oven, Oven glove
20
Tip the chickpeas into a colander and rinse them thoroughly under cold running water, then leave to drain.
Result · Drained chickpeas · used in step 44
20sColanderChickpeas · 480 g
21
Peel the carrots with a vegetable peeler.
30sChopping board, PeelerCarrots · 2 piece
22
Cut the peeled carrots into thin matchsticks by slicing them lengthways into planks, then stacking the planks and cutting them into fine strips.
1 minChopping board, Chefs knifePeeled carrots · step 21
23
Transfer the julienned carrots to a medium bowl.
Result · Julienned carrots · used in step 49
10sJulienned carrots bowl (medium bowl)Julienned carrots · step 22
24
Halve the red cabbage quarter and slice it as finely as possible into thin shreds.
1 minChopping board, Chefs knifeRed cabbage · 200 g
25
Move the shredded red cabbage to a separate medium bowl.
Result · Shredded red cabbage · used in step 50
10sRed cabbage bowl (medium bowl)Shredded red cabbage · step 24
26
Cut the cucumber in half lengthways, then slice each half into thin half-moons.
45sChopping board, Chefs knifeCucumber · 1 piece
27
Move the sliced cucumber to a separate medium bowl.
Result · Sliced cucumber · used in step 51
10sCucumber bowl (medium bowl)Sliced cucumber · step 26
28
Run a knife around the stone of each avocado, twist the halves apart, and lift the stone out with a spoon.
30sChopping board, Chefs knife, SpoonAvocado · 2 piece
29
Peel the skin away from each avocado half and slice the flesh lengthways into even slices.
Result · Sliced avocado · used in step 52
30sChopping board, Chefs knifeHalved avocados · step 28
30
Spoon the tahini into a small bowl.
Result · Tahini · used in step 32
10sLemon dressing bowl (small bowl)Tahini · 80 g
31
Finely grate the zest of the lemon into a second small bowl.
30sLemon zest bowl (small bowl), MicroplaneLemon · 1 piece
32
Halve the zested lemon and squeeze its juice through a citrus juicer into the tahini bowl, then tip in the zest.
20sLemon dressing bowl (small bowl), Citrus juicerTahini · step 30Lemon zest · step 31
33
Crush the garlic cloves with the flat of the knife to loosen the skins, then peel them away.
20sChopping board, Chefs knifeGarlic · 2 clove
34
Chop the peeled garlic cloves as finely as possible into a near-paste.
30sChopping board, Chefs knifePeeled garlic cloves · step 33
35
Scrape the minced garlic into the tahini bowl.
5sLemon dressing bowl (small bowl)Minced garlic · step 34
36
Pour the olive oil into the tahini bowl.
5sLemon dressing bowl (small bowl)Extra-virgin olive oil · 2 tbsp
37
Add the salt to the dressing.
5sLemon dressing bowl (small bowl)Salt · 0.5 tsp
38
Add the black pepper to the dressing.
5sLemon dressing bowl (small bowl)Ground black pepper · 0.5 tsp
39
Add the water to loosen the dressing.
5sLemon dressing bowl (small bowl)Water · 3 tbsp
40
Whisk everything together until you have a smooth, pourable dressing, adding a drop more water if it seems too thick.
Result · Tahini lemon dressing · used in step 53
30sLemon dressing bowl (small bowl), Whisk
41
Tip the sesame seeds into a small dry frying pan.
5sSmall frying panSesame seeds · 20 g
42
Set the pan over medium heat and shake it constantly until the seeds are golden and fragrant, then slide them off the heat at once.
Result · Toasted sesame seeds · used in step 54
2 minSmall frying pan
43
Uncover the saucepan and fluff the rice by running a fork through it in long strokes.
Result · Fluffy brown rice · used in step 46
20sMedium saucepan, Fork
44
Tip the drained chickpeas into a large bowl.
10sLarge bowlDrained chickpeas · step 20
45
Add the baby spinach to the bowl with the chickpeas.
Result · Drained chickpeas and baby spinach · used in step 47
10sLarge bowlBaby spinach · 120 g
46
Divide the fluffy brown rice equally between 4 wide serving bowls, spooning it into one section of each bowl.
30sWide serving bowlFluffy brown rice · step 43
47
Arrange the chickpeas and baby spinach in a neat section beside the rice in each bowl.
30sWide serving bowlDrained chickpeas and baby spinach · step 45
48
Spoon the roasted sweet potato cubes into another section of each bowl.
30sWide serving bowlRoasted sweet potato cubes · step 19
49
Tuck a small pile of julienned carrots into a section of each bowl.
20sWide serving bowlJulienned carrots · step 23
50
Add a small mound of shredded red cabbage to each bowl.
20sWide serving bowlShredded red cabbage · step 25
51
Fan the cucumber slices in a section of each bowl.
20sWide serving bowlSliced cucumber · step 27
52
Lay the sliced avocado in the remaining space in each bowl.
20sWide serving bowlSliced avocado · step 29
53
Spoon the tahini lemon dressing generously over each bowl.
20sWide serving bowl, SpoonTahini lemon dressing · step 40
54
Scatter the toasted sesame seeds over all 4 bowls and serve immediately.
Result · Buddha Bowl
15sWide serving bowlToasted sesame seeds · step 42
Printed 13 October 2026