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Rainbow Buddha Bowl

Time: Less than 15 Mins Serves: 4

We LOVE a meal that celebrates any and all vegetables and that is, of course, the Buddha Bowl! Buddha bowls are perfect to enjoy in summer, as they’re so light and fresh, whilst also being nourshing and filling. And, because bread is better than rice, we obviously had to make some lightly toasted croutons with our Italian Herb Focaccia.

The best part about buddha bowls is that you can customize the vegetables to anything you have on hand!

Ingredients

  • 1 x COBS Bread Italian Herb Focaccia
  • 4 tbsp Olive Oil
  • 2 tbsp White Wine
  • Pinch of Oregano
  • Pinch of Salt & Pepper
  • 1/2 lb Button Mushrooms
  • 1 Small Beetroot, diced or shredded
  • 1 Carrot, peeled & shredded
  • 1/4 head Lettuce
  • 1 can Corn Kernels, drained
  • 4 Eggs, hardboiled

Dressing

  • 4 tbsp Olive Oil
  • 2 tbsp Maple Syrup
  • Pinch of Salt & Pepper

Directions

  1. Preheat oven to 425F.
  2. Add oil to a non-stick frying pan and turn on to med-high heat.
  3. Cut the focaccia into bite sized cubes, spread evenly on a parchment-lined baking sheet and bake for 3 minutes. Take out of the oven and set aside. You want them to be lightly toasted.
  4. While the croutons are baking, slice your mushrooms and add them to the frying pan, mixing every 30 seconds.
  5. Once the mushrooms begin to brown, deglaze the pan with white wine. Add a pinch of oregano, salt & pepper. Continue cooking until light brown. Take off heat and set aside.
  6. To make your dressing, whisk olive oil, maple syrup, salt & pepper in a small bowl and set aside.
  7. Start arranging your buddha bowls. We like to start with a base of greens, then arrange the rest of the ingredients on the outer edges of the bowl until all ingredients have been added.
  8. Drizzle your dressing over the top & enjoy.