Build-Your-Own Buddha Bowl By lovecannedfood Delicious, Nutritious Lean Recipes, Easy Lunch Recipes, Simple Summer Dining 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 Cancel replyYou must be logged in to post a comment.