Buddha bowl

By Line
  • Cook: 45 min
  • Servings: 4


  • 200 ml uncooked Puy lentils
  • 1 red onion
  • 0.25 of a head cabbage , preferably baby cabbage or savoy cabbage
  • 2 sweet potatoes
  • 2 - 3 tomatoes
  • 2 handfuls salads
  • 0.25 watermelon
  • 1 large avocado
  • 150 g Apetina® Classic block
  • pumpkin seed
  • pine nut
  • 3 - 4 lime fruits
  • olive oil
  • 1 clove garlic
  • honey
  • ground cayenne pepper
  • salt
  • pepper


A Buddha bowl can be varied in countless ways. Use any of your favourite vegetables, fruit, nuts and seeds.


Top with sprouts and extra herbs for an even healthier meal.

A Buddha bowl is a bowl filled to the brim with a variety of proteins, vegetables, grains, seeds and dressing. Here we’ve used hearty Puy lentils and oven-roasted sweet potato to give the dish some substance.


Peel the sweet potatoes and chop into small cubes. Coat in oil, salt, pepper and cayenne and roast them at 200°C for 30-40 minutes or until tender and slightly golden on the edges.

Cook the lentils according to the directions on the package. Take care not to overcook. When the lentils are done, strain off the water and add oil, salt and pepper to taste.

Chop the avocado and watermelon into small cubes and sprinkle with the juice of one lime.

Thinly shred the cabbage, halve and thinly slice the onion and chop the tomatoes into slightly larger cubes.

Combine equal amounts of oil and lime juice with a clove finely chopped garlic and season to taste with honey, salt, pepper and cayenne. The dressing should be sweet and tangy with a bit of a bite.

Toast the pumpkin seeds on a dry pan over medium heat until they begin to brown slightly.

Place mixed salad leaves on the bottom of the bowl, then top with all the vegetables and the watermelon. Sprinkle with cubes of white cheese, nuts and seeds, then pour over the dressing.

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