Buddha Bowl with Rainbow Rice

A healthy buddha bowl is just the thing for a light supper.


150g brown rice

70g peeled and grated carrots

120g shredded kale

80g finely chopped red cabbage

3tsp Tamari

2tsp maple syrup

2tsp olive oil

1tsp sesame oil

1tbsp sesame seeds

Juice and zest of 1 lemon

Thinly sliced avocado


  1. Cook rice according to instructions, drain and set aside. Make the dressing by mixing the maple syrup, lemon juice and zest, one teaspoon each of olive oil, sesame oil and Tamari.
  2. Toast the sesame seeds in a dry frying pan and add the kale with one teaspoon of olive oil and sesame oil. Increase the heat to medium and saute for several minutes until just cooked. Add two teaspoons of Tamari, turn the heat down to low and continue to cook for another minute.
  3. Make the bowls by covering the base with rice before adding the carrots, red cabbage, and sesame kale. Next, add half an avocado, then drizzle the bowl with dressing.
  4. Top with your choice of protein.

Serves 2