These grilled avocado buddha bowls make a delicious lunch for two.
These grilled avocado buddha bowls make a delicious lunch for two.
Creamy avocadoes are a perfect match for wild rice, fennel, tomatoes, and cannellini beans. A drizzle of lemon vinaigrette and some chopped almonds on top add a scrumptious finishing touch.
I only discovered grilled avocadoes a few months ago. Crispy on the outside and soft on the inside, they are simply delightful.
For this recipe, I grilled the avocado in a grill-pan but you can also fire up the BBQ. The quantities of this recipe double up easily to transform these avocado buddha bowls into a big salad to serve at a barbecue.
Buddha bowls are quick and easy lunch or dinner option. For a balanced meal, I like to mix grains, pulses, or beans with seasonal vegetables.
I hope you enjoy this grilled avocado buddha bowl recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
![Grilled Avocado Buddha Bowl [vegan] [gluten free] © Annabelle Randles - The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2018/06/Grilled-Avocado-Buddha-Bowl-vegan-gluten-free-%C2%A9-Annabelle-Randles-The-Flexitarian-v8-300x300.jpg)
Grilled Avocado Buddha Bowl [vegan] [gluten free]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 100 g wild & brown rice
- 400 g can cannellini beans
- 2 handfuls of salad leaves
- 1 small fennel
- 1 handful of cherry tomatoes
- 1 ripe avocado
- 1 handful of almonds
LEMON VINAIGRETTE:
- 1 tsp Dijon mustard
- 2 Tbsp lemon juice
- 3-4 Tbsp extra virgin olive oil
- 2 tsp of maple syrup or sugar
- 1 garlic clove crushed
- 1 Tbsp chopped parsley leaves + extra for topping
- salt & pepper
Instructions
- Heat some water in a saucepan. When boiling, add rice and cook according to packet instructions for around 20mins. When done, drain, rinse and set aside.
- While the rice is cooking, make the vinaigrette by whisking together all the dressing ingredients. Check the seasoning and addmore maple syrup, salt and pepper as needed.
- Rinse and drain the cannellini beans. Set aside.
- Cut fennel bulb into thin slices. Cut tomatoes in half. Roughly chop the almonds.
- Cut avocado in half. Remove pit and brush each avocado half with some olive oil. Season with salt and pepper.
- Heat up BBQ or grill-pan to medium-high heat. Brush with oil. Place avocado halves face down for about 3-5 minutes (time will vary in function of heat) until grill marks appear.
- Sharing evenly, arrange salad leaves, cannellini beans, rice, fennel, tomatoes in two serving bowl. Add one avocado to each bowl.
- Top with some freshly chopped parsley and chopped almonds. Serve straight away with the dressing on the side.
Nutrition
Find this recipe online:
Grilled Avocado Buddha Bowl [vegan] [gluten free]
https://theflexitarian.co.uk/recipe-items/grilled-avocado-buddha-bowl-vegan/
I cannot wait to see your posts!
Other things you might enjoy
Leave a Reply