Healthy Buddha Bowl Salad

By September 27, 2018June 20th, 2020Salads, Vegetarian/Vegan
Healthy Buddha Bowl Salad by cooing meals for one

Crunchy-Fresh-Colourful and so healthy



Prep time

20 Minutes

Cooking time

20 Minutes


  • 1 cup pumpkin pieces (chunky)
  • 1 tablespoon maple syrup
  • 2-3 baby tomatoes
  • ¼ cup shelled edamame beans
  • 3 asparagus halved
  • 3 snow peas
  • 1 cup mixed red and green shredded cabbage
  • 1 teaspoon oil
  • salt
  • 1 small can black beans, drained
  • ⅓ cup taco sauce
  • ¼ avocado, sliced
  • handful of corn chips
  • small handful of watercress *optional
  • 3 teaspoons mayonnaise 
  • 3 teaspoon lemon juice



  • Preheat oven 180ºc
  • Coat pumpkin pieces in maple syrup, place on roasting tray and cook for 15 minutes
  • Add the tomatoes to the roasting tray and cook a further 5-8 minutes, until tomatoes are heated through and pumpkin is tender
  • Cover the frozen edamame beans with boiling water and soak for 1-2 minutes, then squeeze the beans out
  • Blanch the asparagus and snow peas by covering with boiling water for 2-3 minutes, drain and then place them in cold water (to keep them crunchy) 
  • Heat the oil in a small pan and add the edamame beans and a sprinkle of salt. Stir fry for 1-2 minutes, remove and set aside to cool
  • In the same pan add the drained black beans and taco sauce. Bring to a simmer, cook 2-3 minutes, remove from heat and mash the beans into the sauce with a folk or potato masher
  • Assemble the salad on the plate in a circular motion, then tip the taco bean sauce in the centre
  • Mix the mayonnaise and lemon juice together and drizzle over the salad 
  • Garnish with watercress over the taco bean sauce *optional

Note: Cooking time for the pumpkin depends on the type of pumpkin and the size of the chunks

Edamame beans are found in freezer section of your supermarket

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