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
- 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.
- 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.
- 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.
- 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.
- Slice the avocado into strips or chop them into chunks.
- 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.