Buddha bowl with avocado and broccoli
Treat yourself to this colorful Buddha bowl! The couscous spices create a perfect harmony with the crispy roasted vegetables. The variety of vegetables makes for a nutritious and flavorful meal.
Treat yourself to a colorful Buddha bowl packed with vegetables. The couscous spices create a perfect harmony with the crisp roasted vegetables. Choose vegetables like red cabbage, broccoli, and chickpeas, and top the Buddha bowl with creamy avocado and crumbled feta. How delicious is that!
Preparation
Preheat the oven to 190°C (375°F). Halve the avocados, remove the pits, and scoop the flesh out with a spoon. Cut the avocados into slices.
Cut the red cabbage into 1 cm strips. Drain the chickpeas in a colander.
Arrange the broccoli florets, red cabbage, and chickpeas on a baking sheet lined with parchment paper. Sprinkle with olive oil, black pepper, and sea salt and bake for 15 minutes.
Bring a pan of water to a boil and cook the couscous according to the package directions. Drain the couscous and mix with the World Spice Meal - Couscous.
Cut the feta into 2 cm cubes and roughly chop the parsley.
Divide the couscous among plates and top with the roasted broccoli, red cabbage, and chickpeas. Top with the feta and avocado and garnish with parsley.
Variatietip
Voeg wanneer de buddha bowl niet vegetarisch hoeft te zijn krokant gebakken kipschnitzel toe.
Ingredients
- 2 avocado’s
- ½ rode kool
- 250 g kikkererwten
- 400 g boccoliroosjes
- 1 el olijfolie
- ½ tl Zwarte peper
- ½ tl Zeezout
- 2 el World Spice Meal - Cousous
- 300 g couscous
- 100 g feta
- 3 takken platte peterselie
