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Warming Mediterranean Buddha Bowl

This recipe is something I love to have for dinner as it’s warming and nutritious, but also comforting and hearty; loads of green vegetables, beetroot, potatoes and avocado - it’s gluten free, nut free, vegan and free from onion/garlic but with heaps of flavour still!

It takes slightly longer to prepare than other recipes (around 30 minutes), you’ll need two frying pans, one oven tray and one small saucepan.

Serves 2

Buddha Bowl


  • Baked potato skin on fries (oil, salt, pepper)

  • 1 sliced, roasted beetroot

  • 7 florets tenderstem broccoli (boiled)

  • 10 fine green beans (pan grilled)

  • 10 asparagus spears (pan grilled)

  • 1 courgette/zucchini (pan grilled)

  • 2 cups spinach (pan wilted)

  • Dukkha spice mix

  • 1 ripe avocado, sliced

Vegan mint yoghurt sauce:


  • 4 tbsp vegan yoghurt (I use Alpro Greek style)

  • 1 tbsp finely chopped fresh mint

  • 1/4 lemon

  • 1 pinch salt

  • 1/4 tsp sugar (to taste)

  • 1 pinch pepper

Slice the baked potato length ways, leaving the skin on. Lay them on an oven tray and cover in olive oil (around 1tbsp) & pinch of salt and pepper. Bake at 180°C for around 35-45 minutes - turning once or twice as necessary. They will be soft on the inside but crispy & golden on the outside when ready.

Once the potatoes are in the oven slice the courgette into thin strips and cut the ends off the broccoli, asparagus and green beans (I like to keep them whole). Add a tsp olive oil to a pan and when hot add the courgettes and cook on a mid-high heat, turning occasionally - add some salt halfway through to help them become crispy - they should end up nice and golden brown and slightly burned/charred (total cooking time around 10-15 minutes).

In another pan at the same time the courgettes have just been added, add the green beans to cook on a mid heat for a few minutes until changing shade of green and starting to burn a little, now add the asparagus to the other side of the pan and cook until charred too (total cooking time around 10 minutes).

At the last minute move the asparagus and green beans to the side of the pan and add a handful of spinach to wilt in the same pan.

Boil the broccoli in a saucepan of water for 4-5 minutes (if you like it pan grilled add the broccoli instead to the pan with asparagus and green beans). Slice the beetroot, I use pre-cooked beetroot from a packet but you can also roast this in the oven with the chips. Slice an avocado.

Serve all in a bowl and top with dukkha spice mix, salt and pepper to taste

For the vegan mint yoghurt dressing:

Mix all the ingredients in a bowl and use as a dipping sauce

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