If you were to google ‘Buddha Bowl’ – Wikki would let you know that it’s a vegetarian meal, served on a single bowl or high-rimmed plate, which consists of small portions of several foods, served cold. These may include whole grains such as quinoa or brown rice, plant proteins such as chickpeas or tofu, and vegetables.

And I am hear to tell you that they are delicious and super simple! And a great addition to your weekly menu. Oh and they are also great to meal prep and take for lunches (this recipe especially – as I find the components even better the next day).

I keep each of the components separate and combine just as I am about to eat (if serving for dinner) or in the morning into my lunch box (if I am prepping for lunch).

Recipe: Mexican Inspired Buddha Bowl

• Element One – Freekah and Beans
• 1/2 cup of Freekah
• 1 can of black beans
• 2 zucchinis
• 2 cloves of garlic
• 1 tsp of cumin
• 1 tsp of coriander
• 1 tsp of paprika
• 1 tsp of basil
• 1 tbsp honey
• 1 tbsp red wine vinegar
• Olive oil
• Salt and pepper
• Element Two – Corn Salsa
• 1 can of corn
• 1 red capsicum
• 1 green capsicum
• 1 red onion
• 1 bunch of coriander (leaves)
• 1/2 a lime (juice and zest)
• Salt
• Element Three – Guacamole
• 3 avocados
• coriander stems (from the above mentioned bunch)
• 1/2 a lime (juice and zest)
• Olive oil
• Salt
• Element Four – Tomatoes and Red Cabbage
• 1/4 red cabbage
• 1 punnet of cherry tomatoes
• 2 tbsp red wine vinegar
• 1 tbsp olive oil
• salt and pepper

Bring a saucepan, 3/4 full of water, to the boil. Season with salt and then add the freekah and allow to simmer for 30 minutes.

Whilst the freekah is cooking, shred the cabbage and half the tomatoes. Toss in red wine vinegar, oil and season. Set aside.

Mash the avocados with a fork. Add in chopped coriander stems, lime juice, lime zest, olive oil and season. Set aside.

Dice the capsicums and red onion into similar size pieces as the corn kernels. Toss together with corn, coriander leaves, lime juice, lime zest, olive oil and seasoning.

Drain the freekah and allow to cool. Drizzle some oil into the saucepan and add in the black beans, zucchini, garlic and spices. Toss until the zucchini is soft. Mix through the freekah. Mix together the honey, red wine vinegar and 2 tbsp of oil. Pour over the freekah mix.

Combine as much or as little of each of the four elements to create your buddah bowls.

This would serve a family of six for dinner or make approximately 8 lunch bowls.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.