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

Grilled Avocado Buddha Bowl

These Grilled Avocado Buddha Bowls make a delicious lunch for two.
5 from 2 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Beans & Pulses, Buddha Bowl, Quick & Easy, Salads
Cuisine English
Servings 2 servings
Calories 739 kcal

Equipment

saucepan
mixing bowl
grill-pan

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.
    100 g wild & brown rice
  • 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.
    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
  • Rinse and drain the cannellini beans. Set aside.
    400 g can cannellini beans
  • Cut fennel bulb into thin slices. Cut tomatoes in half. Roughly chop the almonds.
    1 small fennel, 1 handful of cherry tomatoes, 1 handful of almonds
  • Cut avocado in half. Remove pit and brush each avocado half with some olive oil. Season with salt and pepper.
    1 ripe avocado, salt & 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.
    2 handfuls of salad leaves
  • Top with some freshly chopped parsley and chopped almonds. Serve straight away with the dressing on the side.
    1 Tbsp chopped parsley leaves + extra for topping

Nutrition

Serving: 1servingCalories: 739kcalCarbohydrates: 92gProtein: 22gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gSodium: 532mgPotassium: 1251mgFiber: 23gSugar: 11gVitamin A: 369IUVitamin C: 33mgCalcium: 215mgIron: 7mg

Find this recipe online:

Grilled Avocado Buddha Bowl

https://theflexitarian.co.uk/recipe-items/grilled-avocado-buddha-bowl-vegan/