Buddha Bowl Recipe

Chef, Loz Atkinson, has shared this recipe for buddha bowls which are a great option for healthy and different packed lunch! It takes around 15 minutes to prepare and serves one. Plus, you can get 10% off all the ingredients at your local Scotmid. 

An overhead picture of a Buddah Bowl filled with lots of colourful vegetables.


  • ¼ cup of quinoa (or couscous, or rice)
  • ½ cup of cold water
  • 1 small sweet potato
  • 1 cup of rocket (or mixed leaves)
  • 4 cherry tomatoes (or sundried tomatoes)
  • 2 tablespoons of shop bought hummus (or vegan pesto)
  • ½ an avocado
  • ½ TBSP of olive oil
  • Salt and pepper


  1. Peel and roughly chop sweet potato into 4 cm cubes.
  2. Halve the cherry tomatoes.
  3. Halve the avocado, remove the stone, scoop out of the skin with a big spoon and slice diagonally.
  4. Put the quinoa in a small non-stick pot with ½ cup of cold water. Cook on a low heat for about 5 minutes, until water has dissolved and grains are soft. Rinse under cold water. If using couscous or rice, cook to packet instructions.
  5. Place sweet potatoes in a microwaveable bowl. Season with salt, pepper and ¼ tablespoon of oil. Microwave on full power for 5 minutes. Check sweet potatoes with a fork, if still hard place on full power for a further 2 minutes or until soft. Allow to cool.
  6. Arrange all of the ingredients in a bowl and season with salt, pepper and the remaining olive oil.