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27 Oct, 2020

Sweet potato, corn and pearl barley Buddah 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.


  • 500g sweet potato, cut into 1 inch pieces
  • 1 corn on the cob, remove the corn and discard the centre
  • 1 tbsp olive oil
  • Pinch salt & pepper
  • 200g pointed cabbage, thinly sliced
  • 100g red cabbage, thinly sliced
  • 6 radishes, thinly sliced
  • 400g cooked pearl barley
  • 30g pumpkin seeds

Yogurt and mustard dressing

  • 3 tbsp yogurt, dairy or coconut
  • 1 clove garlic, peeled and chopped
  • 2 tbsp olive oil
  • Juice 1 lemon
  • 1 tsp dijon mustard
  • Pinch salt & pepper


  1. Place the sweet potato and corn on a lined baking tray, drizzle with oil, sprinkle with salt and grind over the pepper. Roast in the oven for 25-35 minutes until the potato is soft throughout and the corn is browned.
  2. While this is 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 pumpkin seeds.