Name: Grilled Avocado Buddha Bowl [vegan] [gluten free]
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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; 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

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These Grilled Avocado Buddha Bowls make a delicious lunch for two.

Grilled Avocado Buddha Bowl [vegan] [gluten free] © Annabelle Randles - The Flexitarian

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.

Grilled Avocado Buddha Bowl [vegan] [gluten free]

These Grilled Avocado Buddha Bowls make a delicious lunch for two.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Beans & Pulses, Buddha Bowl, Quick & Easy, Salads

Cuisine English

Servings people

Calories 560 kcal

Equipment

saucepan
mixing bowl
grill-pan

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

Serving: 350gCalories: 560kcalCarbohydrates: 55gProtein: 15gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gSodium: 529mgPotassium: 1037mgFiber: 20gSugar: 6gVitamin A: 359IUVitamin C: 33mgCalcium: 205mgIron: 6mg

Keyword avocado, buddha bowl

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