Buddha Bowl
This plant-based colourful buddha bowl is full of flavour and is easy to prepare, and has less than 400 calories, making it a great midweek lunch option.
This plant-based colourful buddha bowl is full of flavour and is easy to prepare, and has less than 400 calories, making it a great midweek lunch option.
Cooking Time
5 minutes
Prep Time10 minutes
DifficultyEasy
Servings2
- 70g dried couscous
- 20g Flora Light
- Handful fresh chives
- Freshly ground black pepper
- 100g pickled beetroot
- 50g feta
- 1 handful fresh mint
- 1 tsp olive oil
- 1 small carrot
- 1 tsp poppy seeds
- Mixed salad leaves
- ½ small avocado
- 55g kalamata olives
- Cook couscous as per packet instructions.
- While the couscous is cooking, mix the Flora Light, chopped chives and black pepper. When the couscous is ready stir the Flora Light and chive blend into the couscous.
- Make the dip. Add the beetroot, chopped feta, mint and olive oil to a food processor and blitz until smooth.
- Peel and grate the carrot and mix the poppy seeds into it.
- Arrange your buddha bowls. Cut the avocado into slices and fan them on top of the mixed leaves. Add the olives, couscous and carrot salad and finally place your dip in the centre.
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