My Middle Eastern Buddha Bowls are a really great way to pack in loads of vegetables and use up what’s in your fridge. I have used carrots, red cabbage and tomatoes, but really you can use any veggies and herbs lying around. You can swap the brown rice for a different grain – things like freekeh, bulgar or couscous would be delish. And finally, you can use chicken or tofu in place of the falafel. The hummus brings it all together, so have fun with it.
- Put the rice into a mixing bowl and add the lemon juice, olive oil and a good pinch of salt. Mix well and divide between two serving plates.
- Arrange the cabbage, carrot, cherry tomatoes, falafel, hummus and coriander onto over the rice. Drizzle over the tahini and olive oil and serve immediately.
200g cooked brown rice
The juice of 1/2 a lemon
1 tbsp olive oil
100g shredded red cabbage
1 carrot, grated
50g cherry tomatoes, halved
A small handful of coriander leaves
A drizzle of tahini to serve