Recipe for the Ultimate Buddha Bowl Harvest Board – a fantastic vegetarian/vegan meal with tons of healthy veggies


Avocado and cashew nut cream:
½ cup raw cashew nuts
1 avocado
½ cup coconut cream
zest and juice of half a lemon
a handful of fresh mint, parsley and coriander leaves
sea salt and cracked black pepper

Roast butternut and sweet potatoes:
2 baby butternuts, skin on and cut lengthways into 8 wedges
2-3 sweet potatoes, scrubbed and sliced
2 tablespoons olive oil
½ teaspoon of each, dried oregano, paprika and mixed spice

For the harvest board:
rosa tomatoes
baby spinach
wild rocket
1½ cups cooked quinoa
1 cup black eyed beans
toasted pumpkin seeds
falafel (store bought or homemade)
avocado slices
lemon cheeks, to serve

How to
To make the avocado cream, place all the ingredients in a blender and whizz until super smooth. Adjust seasoning and chill while you prepare the vegetables.

Preheat the oven to 200º C.

Line and grease a large roasting tray with foil.

Place the butternut wedges and sweet potatoes on the tray. Drizzle with olive oil and season with salt, pepper and spices.

Roast for 45 minutes.

To assemble the Buddha board, arrange all the pulses, grains, roast vegetables and fresh veggies on the board. Squeeze over some fresh lemon juice. Season with sea salt and cracked black pepper. Fill several hand bowls with the avo cream and serve with extra lemon cheeks on the side

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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