Build-Your-Own Buddha Bowl

  By lovecannedfood  , ,

August 1, 2018

This dish is simple, colourful and can be ready to eat in 10 minutes – the perfect quick and easy lunch option.

  • Prep: 10 mins
  • Serves: 4 Servings

Method

1Whisk together the dressing ingredients and stir into the lentils.

2Toss the courgette in lemon juice and season with a pinch of salt.

3Place the eggs in a pan of boiling water for 5 minutes, cool under running water, then then carefully peel off the shell.

4Arrange the lentils, courgettes, eggs, tuna and avocado in a large bowl, sprinkle the sesame seeds over the egg, the pumpkin seeds over the courgette, and the chives over the lentils.

Nutritional information

Energy (kcal) 573
Fat (g) 34
Sat fat (g) 6.6
Protein (g) 37.3
Carbs (g) 24
Sugar (g) 3.2
Fibre (g) 11
Salt (g) 1.3

 

Ingredients

1 x 400g canned brown lentils

1 x 160g canned tuna chunks, in oil or spring water

1 courgette, spiralised

Juice of half a lemon

Pinch salt

2 eggs

1 ripe avocado, peeled and sliced

For the dressing:

2 tsp balsamic vinegar

1 tbsp olive oil

1 garlic clove, crushed

To garnish:

10g pumpkin seeds

10g fresh chives, snipped

1 tsp black sesame seeds

00:00

0 Reviews