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

Grilled Avocado Buddha Bowl [vegan] [gluten free]

Published on June 18, 2018 | In | By
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These Grilled Avocado Buddha Bowl 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 in 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 buddha bowls into 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] © Annabelle Randles - The Flexitarian

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Ingredients

  • 100g wild & brown rice [US 1 cup]
  • 400g can cannellini beans [14 oz]
  • 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

  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.

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