Plant-based Buddha Bowl
We just love making buddha bowls – they’re perfect for adding delicious morsels and different flavours. We make ours with quick Moroccan couscous and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chantalorganics.co.nz.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Fork
- Spoon
- Serving bowl
Ingredients
- 1 box Let's Eat Plant-based Tasty Tenders
- 1 box Diamond Moroccan Couscous
- 1 cup cherry tomatoes, halved
- ½ cup assortment of olives
- 1 small cucumber, peeled into ribbons
- 2 avocados, scooped & sliced
- 1 pottle Seasons Gourmet Vegan Original Hummus with Kawakawa Bush Basil
- ½ cup parsley and mint leaves
- 1 can Chantal Organics Chickpeas, rinsed and well drained
- ½ lemon, juice
- 1 tsp paprika
- 1 tbsp Chantal Organics Extra Virgin Olive Oil
- ½ cup parsley, chopped
- Sea salt, to taste
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