It’s getting way too hot to cook now, so for lunch today I made us all a huge tropical buddha bowl that we could just eat at our leisure. There’s still a third of it left over, but I’ll transfer that to a Tupperware box and pop it in the fridge and hey presto we have lunch for tomorrow!

I was actually just in the fruit market to pick up some cherries as I have seen the most delicious looking recipe for Cherry Garcia soft serve ice cream which I shall be trying out later today, the bananas have been peeled and chopped, the cherries de-stoned and both are now in the freezer just waiting for me to make them into one fantabulous dessert tonight!

It was while I was in there that I saw the mangoes and knew I had to incorporate it into lunch. It’s only now I type this up that I realise I forgot to put any red onion or raisins in, but I can use them tomorrow to boost it up a little, so no harm done, you can add these if you like! I also think that a few segments of orange chopped up would add to this dish quite nicely… another item on my “to add” list for tomorrow!

For a Gluten Free Buddha bowl swap the bulgur for quinoa and you’re set to go!

Quick & Easy Tropical Buddha Bowl (Vegan with Gluten Free Option)

MyInspiration Feel The Difference Range

Serves 6 – ready in 25 minutes

 

2 cups bulgur wheat (substitute for quinoa for GF)

4 cups vegan stock

1/2 tbsp basil

1/2 tbsp thyme

2 tsp oregano

pinch of black pepper

1 large cucumber finely diced

1 large avocado, peeled and chopped

12 cherry tomatoes quartered

1 can butter beans drained and rinsed

1 can red kidney beans drained and rinsed

1 green pepper (capsicum) finely diced

1 large mango, peeled and chopped into little cubes

 

Garnish

1 tbsp Tahini for each bowl

Pinch of Paprika

 

Method

1. Start with the bulgur. Add the 2 cups of bulgur wheat to a pan filled with 4 cups of vegan stock, add in the basil, thyme & oregano and a generous pinch of black pepper, stir this together. Bring to the boil letting this cook for 2 minutes, turn the heat off, cover and let it sit for 15 – 20 minutes, fluff with a fork once it’s ready.

2. While the bulgur is cooking, prepare the cucumber, cherry tomatoes, green pepper, avocado and mango and add to a large mixing bowl, stir through the kidney beans and butter beans then when the buglur is ready add this to the large mixing bowl and stir everything together.

3. Spoon into a bowl and top with the dollop of tahini and a sprinkling of paprika for a burst of colour.