Have you seen on Instagram the beautiful “buddha” bowls of veggies and the like? The bowls are coconut shells which you you can buy here; they are sustainable and help reduce wastage and each is unique! I personally love mine.
- 1/4 bell pepper
- 1/2 cup whole wheat giant cous cous
- 1/2 courgette
- handful of cauliflower florets
- 1/2 sweet potato
- 2/3 chickpea meatballs
- 1 tbsp harissa paste
- 1 tbsp olive oil
- 1 clove garlic
- 1 tsp chilli flakes
- 1 tsp lemon juice
- 1/2 vegetable stock cube
Preheat your oven to 200c, place your cauliflower florets onto a baking tray and spoon on the harissa paste coating the florets evenly, roast for 25 minutes in the centre of the oven.
In a small saucepan add a small amount of olive oil and the cous cous, fry on a low heat for a minute then add a large glass of cold water and the stock cube, simmer gently whilst stirring frequently until the liquid is fully absorbed.
Peel and dice the sweet potato into bite sized chunks then place in a microwave safe bowl with a small amount of water and set the timer for 2 minutes, they don’t need to be turned on until the end of the cooking.
Using the julienne setting on a mandolin or chop into chopsticks the courgette, add to a frying pan with a little oil and the garlic and chilli flakes, fry on a low heat until soft. You can buy pre cut courgette noodles but I always think there isn’t anything better than fresh, plus I enjoy using my mandolin!
For the last 5 minutes of cooking add the chickpea meatballs to the baking tray.
Slice the bell pepper however you fancy and get your bowl ready to start assembling the buddha bowl. I find it is easier to start with the cous cous then the “zoodles” or courgette noodles, followed by the sweet potato and pepper. The chickpea meatballs and cauliflower want putting where you have space ha ha! I added some feta cheese to mine after I took the photo but it doesn’t need it really.
It will take me a long time to master making my buddha bowls “Instagram ready” but I don’t think I did too bad a job! I would love to see yours especially if you use different ingredients