Holy Moly Buddha Bowl

A salad that's oil-free and is so nutrient dense that it's almost unbelievable - hence the name! This is a satiating bowl full of simple flavours and varied textures - topped off with a creamy dressing to bring it all together.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Global
Servings 2
Calories 378.8 kcal


  • 1/4 cup brown rice

For the roast veggies

  • 300 g potatoes
  • 2 carrots medium
  • Salt and pepper to season

For the dressing

  • 4 Tbsp hummus
  • 1 Tbsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1 tsp nutritional yeast
  • Water to thin

For the bowl

  • 1/2 cup lentils canned, drained and rinsed
  • 1/2 cup beetroot canned, drained
  • 2 cups fresh salad mix
  • 4 Tbsp alfalfa sprouts


  • Preheat oven to 200˜C (390°F) and line an oven tray with baking paper. Cook the brown rice according to the package instructions.
  • Slice the potatoes into wedges and slice the carrot. Place them on the oven tray and season with some salt and paper. Bake for about 20-30 minutes, until the potatoes wedges are looking slightly brown.
  • Chop the beetroot into bite sized pieces and set aside.
  • Make the dressing by adding all dressing ingredients to a small bowl. Stir to combine and add water until desired consistency is reached.
  • When everything is cooked, assemble the bowls. Start by lining each bowl with the salad mix, divided. Then top with each ingredient and finally pour over the dressing.
Keyword plant-based, wfpb

Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.

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