Recipe: Buddha Bowls

3 minutes to read


The writer, cook and photographer behind Your Ultimate Menu

Difficulty: Easy

Ready In: 30 Minutes

Serves: 4



  • 1 large avocado
  • 3 Tbsp plain, unsweetened yoghurt
  • 2-3 Tbsp water
  • 1 Tbsp lemon juice
  • ½ tsp garlic powder


  • ¼ cup raw almonds (40g)
  • 1 tsp olive oil
  • 2 Tbsp pumpkin seeds
  • 2 Tbsp sunflower seeds
  • ½ Tbsp soy sauce


  • 1 large tomato
  • 1 Lebanese cucumber
  • 120g baby spinach (4.2oz)
  • 200g haloumi (7oz)
  • ½ Tbsp olive oil
  • 2 x 250g microwave pouches black or brown rice (2 x 8.8oz)
  • 150g hummus (plain, garlic or basil pesto flavoured) (5.3oz)


1. Make Dressing

Place avocado flesh, yoghurt, 2 tablespoons water, lemon juice and garlic powder in a small food processor or blender. Process until you form a smooth, creamy dressing. Add remaining tablespoon water if you prefer a thinner consistency. Season to taste with salt and pepper.

2. Toast Nuts and Seeds

Roughly chop almonds. Heat oil in a large frying pan on medium. Add almonds, pumpkin seeds and sunflower seeds. Cook, stirring, until toasted (approximately 2-3 minutes). Remove from heat and stir in soy sauce to coat nuts/seeds (moisture should evaporate). Transfer to a plate and leave to cool. 

3. Prepare Salad

Dice tomato and cucumber. Roughly chop spinach. Dice haloumi into 1-2cm (0.5in) pieces.

4. Fry Haloumi 

Return pan used to roast nuts/seeds to heat and add oil. Fry haloumi pieces for 1-2 minutes each side, until golden. Remove from heat. 

5. Microwave Rice

Microwave rice according to instructions on the packet.

6. Serve

Divide spinach, rice, haloumi, tomato and cucumber between serving bowls. Top with a dollop of hummus, a generous drizzle of dressing and a sprinkle of nuts/seeds. 

Recipe Notes

  • Wine Match: A Riesling (a glass of sparkling water is also great!).
  • Gluten-Free Option: Use gluten-free soy sauce. Make sure hummus is gluten-free
  • Ingredient Notes / Swaps: If you prefer a meatier option, you can swap the haloumi for 500g / 1lb 2oz diced skinless, boneless chicken thighs or tenderloins (make sure you pan fry until fully cooked).
  • Storing and ReheatingStore these components together: rice and haloumi; tomato, cucumber and spinach. Dressing, hummus and seeds are best stored individually. Keep seeds at room temperature. Rice and haloumi can be reheated in the  microwave. Assemble bowls just before serving.

This recipe is a perfect vegetarian dish, which is why we should often remind ourselves of the micro-nutrients in our diet. Because for us to thrive, we should be aiming for a specific amount of protein in each meal, which might be challenging on a strict vegan and vegetarian diet. 

This is why we suggest reading Health Risks of Long-term Vegan and Vegetarian Diet (Part 1), to be aware of the nutrients that might be lacking in our dishes.

A bit more about the master chef behind this recipe…

Cooking, baking and creating recipes have always been Josie’s passions. She has a Bachelor of Food Technology and works as a freelance recipe developer, food stylist and photographer.

Josie launched her website, Your Ultimate Menu, as a way to help others solve the dreaded “what’s for dinner?” question. Each week she provides recipes for three easy meals together with an organised shopping list. 

Her sister’s recent diagnosis with coeliac disease has inspired Josie to provide gluten-free options for all of her recipes.

Like this recipe? Check out Josie’s website for more cooking inspiration! https://www.yourultimatemenu.com/ 

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