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Rainbow Buddha bowl

The Menopause Kitchen®
Serve up a big bowl of colour with this rainbow Buddha bowl. It’s packed with nutrient-rich ingredients and works well for a healthy breakfast, lunch or dinner.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Servings 1

Ingredients
  

  • 1 small sweet potato peeled and cut into bite-sized pieces
  • Sea salt and cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 7 baby plum tomatoes
  • 7 button mushrooms
  • 1 small garlic clove crushed
  • 1-2 large free-range eggs
  • 1 tbsp pumpkin seeds
  • 60 g cooked quinoa or brown rice
  • ½ avocado peeled and sliced
  • 1-2 tbsp pickled red onions
  • ½ lemon to serve

Instructions
 

  • Preheat the oven to 180°C (350°F). Line two baking trays with plastic-free baking parchment. Spread the sweet potato evenly on one of the prepared trays, sprinkle with a pinch of salt and drizzle with 1 teaspoon of the olive oil. Bake for 20-25 minutes, or until the sweet potato is golden brown. Spread the tomatoes on the other prepared tray, season with salt and pepper and drizzle with 1 teaspoon of the olive oil. Bake for 8-10 minutes, or until softened.
  • Place the egg(s) in a small saucepan of boiling water for 5–6 minutes, or until soft boiled. Refresh in iced water, peel, halve and set aside.
  • Meanwhile, heat the remaining olive oil in a medium frying pan over a medium heat. Add the garlic and cook for 1 minute, or until fragrant. Add the mushrooms and cook until just browned. Season with salt and pepper.
  • Place the pumpkin seeds in a small frying pan over a medium–high heat and dry-fry for 2–3 minutes, or until slightly golden, tossing constantly.
  • To assemble the bowl, place the quinoa, sweet potato, tomatoes, mushrooms, eggs, avocado, toasted seeds and red onions in a serving bowl. Season with salt and pepper and squeeze with fresh lemon juice to serve.
Keyword quick and easy