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27 Oct, 2020

Beetroot, chickpea and hummus Buddha Bowls

A buddha bowl is basically a bowl full of all the good stuff. It is typically Vegan but really you can add what you fancy, it’s perfect for using up leftovers in the fridge. The key with these bowls is to balance the nutrients with a good base, rice, chickpeas, puy lentils, butter beans are good options, then add a wide variety of veg, cooked in different ways to add texture and then top with a delicious dressing that will bring it all together.


Serves 2.


  • 2 beetroots, cut into quarters
  • 1 tsp olive oil
  • Pinch salt & pepper
  • 100g savoy cabbage, thinly sliced
  • 100g red cabbage, thinly sliced
  • 200g cherry tomatoes, cut in half
  • 6 radishes, thinly sliced
  • 100g cooked lentils
  • 400g cooked chickpeas
  • 200g hummus, homemade or shop bought
  • 20g sesame seeds

Tahini and lemon dressing

  • 1 tbsp tahini
  • 2 tbsp olive oil
  • Juice 1 lemon
  • 1 tsp honey
  • ½ tsp za’atar
  • Pinch salt & pepper


  1. Place the beetroot on a lined baking tray, drizzle with oil, sprinkle with salt and grind over the pepper. Roast in the oven for 30-40 minutes until soft throughout.
  2. While these are cooking, prepare all the raw ingredients as described in the ingredients list.
  3. To make the dressing, place all the ingredients in a food processor and blitz until smooth, season to taste.
  4. Bring the dish together so you can see a bit of every ingredient, the more colourful the better. Pour over the dressing and top with sesame seeds.