Vegan Buddha bowl with creamy peanut dressing

Vegan Buddha bowl with creamy peanut dressing: basmati rice, edamame, avocado, carrot and red cabbage in a colourful bowl with a nutty lime dressing.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 520 kcal per serving
• Protein: 22 g
• Fat: 24 g
• Carbs: 55 g

Ingredients

• 100 g basmati rice
• 100 g frozen shelled edamame
• 1 avocado
• 1 carrot
• 50 g red cabbage
• 2 tbsp peanut butter
• 1 tbsp lime juice
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 1 tbsp soy sauce

Method

You’ll need: saucepan · chopping board · knife · sieve

1. Cook the basmati rice in salted water for 12–15 min, drain and fluff it up briefly so it stays light and loose.
2. Blanch the edamame briefly in boiling water, then drain and refresh in cold water.
3. Cut the carrot into thin strips and slice the red cabbage very thinly. Halve the avocado, remove the stone and slice.
4. For the dressing, stir the peanut butter with the soy sauce, lime juice, sesame oil and warm water until smooth and creamy.
5. Divide the rice between bowls and arrange the edamame, avocado, carrot and red cabbage on top.
6. To serve, pour over the peanut dressing and sprinkle with sesame seeds.

Good to know

A bowl like this takes little effort but still looks like a lot. Creamy, crunchy, fresh – and just right when you want something satisfying that doesn't feel heavy.

Swaps

Basmati rice → quinoa (a little more protein and fibre). Edamame → chickpeas (also contain fibre, hearty). Peanut butter → almond butter (also contains unsaturated fats; contains tree nuts). Sesame oil → olive oil (milder, with monounsaturated fats).

Allergens

Contains peanuts, soya and sesame; generally suitable for children if the texture is adjusted, and fine in pregnancy as long as all the ingredients are fresh and handled hygienically. Contains: gluten (soy sauce).

Dairy-free recipes