Fresh Korean Buddha Bowl

  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 2 people
  • Recipe course: Main dishes

Can be made with these products:


  • 150g brown basmati rice
  • 100g frozen edamame beans
  • 2 tbsp light soy sauce
  • Juice 1 lime
  • 1 tbsp toasted sesame oil
  • 1 tsp black onion seeds
  • ½ cucumber
  • 100g radishes, trimmed
  • 2 heads red chicory
  • 2 ripe avocadoes
  • 25g baby spinach leaves
  • Coriander to garnish

  • Cook the rice in boiling water for 20 minutes, add the edamame beans and cook for a further 2 minutes, drain.
  • Meanwhile, using the bowl fitted with the blade, mix together the soy sauce, lime juice, oil and seeds and set aside.
  • Using the slicing blade and direct serve lid, slice the cucumber, radishes, chicory and avocados into individual bowls.
  • Divide the rice between 2 shallow bowls in the centre, arrange a pile of each of the sliced vegetables and the spinach leaves around the rice.  Drizzle over the dressing and garnish with coriander leaves.

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