HOW TO MAKE A BUDDHA BOWL | DELICIOUS BUDDHA BOWL RECIPE | Kerry Whelpdale

Thinly slice red cabbage and red onion.

Mix sliced cabbage and onion with juice of 1 lime, salt, and cider vinegar.

Steam the mixture for 5 minutes until slightly softened but still crunchy.

Drain a tin of edamame beans and mix with soy sauce, letting them marinate for about an hour.

Drain a tin of chickpeas and fry them in a pan with 1 teaspoon cumin, 1 teaspoon garam masala, and a little oil until crunchy.

Alternatively, roast chickpeas in the oven or air fryer.

Remove thick stalks from kale, toss with oil and salt, and air fry at 182 degrees for 5 minutes until crispy.

Slice 1 avocado in half, remove the pit, and make cuts in the flesh while still in the skin to create slices.

Use a spoon to scoop out the sliced avocado and place it in the bowl.

Use a peeler to create about 6 ribbons from a carrot, then roll them up for presentation.

Add the rolled carrot ribbons to the bowl between the edamame beans and chickpeas.

Add a couple of raisins for sweetness.

Slice half a spring onion diagonally and scatter over the bowl.

Make a dressing with juice of 1 lemon, 2 tablespoons maple syrup, 1 tablespoon sesame seed oil, 2 teaspoons tahini, a little salt, and water, mixing in a blitzer.

Drizzle the dressing generously over the bowl or serve on the side.

Finish with a sprinkle of white and black sesame seeds.

Equipment Needed

Dietary

Allergens