Grilled Avocado Buddha Bowl [vegan] [gluten free]

Instructions

1. 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.
2. While the rice is cooking, make the vinaigrette by whisking together all the dressing ingredients. Check seasoning and addmore maple syrup, salt and pepper as needed.
3. Rinse and drain the cannellini beans. Set aside.
4. Cut fennel bulb into thin slices. Cut tomatoes in half. Roughly chop the almonds.
5. Cut avocado in half. Remove pit and brush each avocado half with some olive oil. Season with salt and pepper.
6. 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.
7. Sharing evenly, arrange salad leaves, cannellini beans, rice, fennel, tomatoes in two serving bowl. Add one avocado half to each bowl.
8. Top with some freshly chopped parsley and chopped almonds. Serve straight away with the dressing on the side.

• Servings : 2
• Ready in : 35 Minutes
• Course : Beans & Pulses, Buddha Bowl, Quick & Easy, Salads
• Recipe Type : August Recipes, July Recipes, June Recipes, October Recipes, September Recipes
• Ingredient : Avocado, Fennel, Tomato