Buddha Bowl - Lunch - Recipes - Gluten-Free Heaven Magazine

Ingredients

• 120 g cooked brown rice
• 400 g tinned chickpeas, rinsed, drained
• 1 tsp harissa spice
• 4 Opies Pickled Walnuts, sliced
• 1 avocado peeled, stoned
• 1 block of tofu
• 2 tsp tamari
• 1 courgette, peeled into ribbons
• a squeeze of lemon juice
• 50 g edamame beans
• 10 cherry tomatoes, halved
• a handful of fresh spinach
• 1 sweet potato, peeled, thinly sliced
• 2 tbsp olive oil
• mustard cress
• 2 tbsp tahini
• 1/4 tsp chilli flakes
• 1-2 tbsp water
• 1 garlic clove, peeled, crushed