Vegan buddha bowl

If you’re looking for a nutritious lunch packed with fibre, protein, wholegrains and healthy fats, then look no further! This vegan buddha bowl has 3 of your 5 a day, is an extremely light yet filling meal, and is perfect if you are looking for a vitamins boost.


Ingredients (Serves 1)

  • 2 small courgettes
  • 1/2 of an avocado
  • 1 handful of pea shoots (baby spinach and lettuce can also be substituted instead)
  • 1 handful of mixed nuts (I used walnuts, cashews and almonds, but any nuts will do)
  • 50g of tinned lentils
  • 50g of wheat berries
  • 1 sprig of mint
  • 2tbsp of olive oil
  • Salt & pepper for seasoning


  1. Rinse the wheat berries under cold water and then drain them. Place them in a sauce pan with 300ml of cold water and a pinch of salt. Bring to a boil and then reduce the heat to a simmer. Leave the wheat berries to cook for 30 minutes, then check to see if they are soft. You may need to add a little more water if it has all evaporated. If they are not soft yet, continue to check on them every 5 minutes until they are. Once they are soft, take them off the heat and drain them. Leave them to the side while you prepare the remaining ingredients.
  2. Heat 1 tbsp of olive oil on a griddle pan. Cut the courgettes into halves lengthways. If you have the blossoms attached, don’t discard them as they taste great and are a great source of vitamin C. Grill the courgettes on the pan until softened and slightly charred.
  3. Rinse the lentils under cold water for about 30 seconds to reduce the salt content, and then drain them. Leave them to the side while you prepare the other ingredients.
  4. Roughly chop your sprig of mint and mixed nuts. If you would like the nuts to have a stronger flavour, you can toast them prior to chopping them by heating them in the oven at 180C/350F for 5 minutes or until golden brown.
  5. Slice the avocado into strips or chop them into chunks.
  6. Combine the lentils and the wheat berries in a serving bowl, then mix in the mint and nuts. Add the courgettes, avocado and pea shoots. Finish off with a drizzle of the remaining tbsp of olive oil, and season with salt and pepper.

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