Buddha Bowls are wholly satisfying, nutritionally balanced one-pot meals. They contain a balance of complex carbs, protein and fat. They can vegan, vegetarian or fish/meat based, so are really versatile. This one is based on red split lentil Dal (see this month’s recipe) and seasonal oven roasted vegetables. A real feel-good meal that’s suitable as warm or cold lunch or dinner at home or on the go, and can be made in advance. What’s not to love?
Method
- Preheat the oven to 200C. Divide the cauliflower and broccoli into its small florets.
- In a bowl, mix with the olive oil and curry powder, making sure it’s covered all over.
- Salt to season.
- Place on a baking dish and roast in the oven for 15-20 minutes.
- Place the grated red cabbage into a small bowl and mix with a dash of lime juice.
- Take two large serving bowls and place some Dal and grated red cabbage.
- When they’re done, equally divide the roasted veg into the bowls, add a teaspoon of coconut cream and some coriander leaves to serve.
- Enjoy!
