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Buddha Bowl Delight!

Updated: Jan 19, 2023

Buddha bowls are really fun to look at aren't they? You can tell the plate is bursting with nutrients and flavour just by the abundance of colours and textures.

I really like the idea of a buddha bowl having loads of small portions of different foods! I love a good old buffet on holiday because I enjoy having a little bite of everything, especially as I can never choose what to eat... I feel like buddha bowls are a similar concept.

This buddha bowl consists of a chickpea & tomato salad, roasted garlic & butternut squash, tomato & feta bulgar wheat bake, roasted pesto broccoli, pickled cabbage and a dollop of hummus... all on a bed of rocket leaves. It sounds like a lot but it was actually really easy to make. And, I made enough to last me for days... it was SO good I didn't even get bored of it!

Have a go, and let me know how you get on by writing below in the comments section. Enjoy!

For the Roasted Vegetables...


Olive oil

Black pepper


Garlic powder

Dried (or fresh) thyme

Butternut squash, diced

Whole garlic cloves

Red onions, quartered


1) Preheat your oven to 200°c (Fan assisted).

2) Toss your vegetables in olive oil, paprika, black pepper, thyme, garlic powder and salt.

3) Spread the veggies out on a large sheet pan

4) Roast for about 45 minutes.

For the Tomato & Feta Bulgar Wheat bake...


2 red peppers, cut into chunks

300g of cherry tomatoes

4 garlic cloves

2 tbsp olive oil

40g pine nuts

200g bulgar wheat

400ml vegetable stock

100g feta cheese

Salt & pepper

Parsley & basil


1) Preheat your oven to 200°c (Fan assisted).

2) Scatter the peppers, tomatoes and garlic cloves in a baking tray, drizzle with oil and season with salt and black pepper.

3) Roast for 15 minutes, then scatter the pine nuts on top and roast for another 5 minutes.

4) Add the bulgar wheat, and mix with the roasted vegetables.

5) Add the vegetable stock and mix until all the wheat is covered.

6) Cover with tinfoil and return to the oven for another 15 minutes.

7) Remove the tinfoil and cover with crumbled feta and cheese.

For the Chickpea & Tomato Salad...


400g chickpeas

200g tomatoes, chopped (I use plum!)

1/2 cup of chopped parsley

1/2 red onion, finely chopped

4 tbsp olive oil

3 tbsp lemon juice

2 minced garlic cloves

oregano, parsley, salt, black pepper

1) Mix the chickpeas, tomatoes, parsley and red onion

2) Mix the olive oil, lemon juice, garlic and herbs in a separate bowl

3) Combine the dressing with the salad and serve!

For the Pesto Broccoli...

Just place the broccoli on a flat baking tray and brush with pesto, then roast for 10 minutes at 200°c (Fan assisted).

For the Pickled Cabbage...

Chop some cabbage and place in a jar. Fill the jar up with red wine vinegar then leave it for a week!

I really hope you enjoy this one, it is my personal favourite!

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