The BBQ Buddha Bowl

This colourful BBQ Buddha bowl is sure to satisfy your cravings. Full or fresh greens, grilled vegetables, served with quac and hummus!


If you follow my blog, then you may have noticed I'm on a BBQ kick... can you blame me? With this warm weather settling in, barbecuing is must! Thus the BBQ Buddha bowl. If you're unfamiliar with Buddha bowls, they usually consist of vegetables, grains and protein. Essentially, they bring yummy and colourful ingredients together!


The BBQ Buddha Bowl

Ingredients

Grilled Vegetables
1 large sweet potato, cut lengthwise
2 cups broccoli florets
1 red bell pepper, sliced
1/2 yellow onion, sliced
Your favourite BBQ spice rub - I used Stubb's Beef Spice Rub
smoked paprika
Pink Himalayan salt
Grapeseed or coconut oil

Guacamole
1-2 ripe avocados
juice from 1/2 a lime
1/2 jalapeno, finely chopped
1/2 red hot pepper, finely chopped (optional)
1/4 cup finely chopped red onion
1-2 tsp garlic paste
1 tsp cilantro
pinch of salt and pepper

Corn Fiesta
1 can of sweet and crispy corn, no salt added
1/4 red onion, finely chopped
1/4 jalapeno pepper, finely chopped
1/2 red hot pepper, finely chopped
1 tbsp grapeseed or canola oil
1 tbsp white vinegar
pinch of salt and pepper

The rest & best
Cherry or grape tomatoes
Hummus
Corn chips


Directions

Grill the vegetables

  1. Using a large grill pan, either on the stove on the BBQ, heat pan with a couple glugs of oil.
  2. Once the oil is hot, add the sweet potatoes, ensuring they don't overlap each other. Brush the tops with some of the oil and sprinkle on your seasonings - the BBQ rub, smoked paprika, and salt and pepper. (If you have room, you can grill the other vegetables at the same time. If not, see step 5.)
  3. Cover and cook for 5-8 minutes. Flip and season again. Cook for another 5-7 minutes, or until they begin to crisp up, timing will be different depending on cooking method.
  4. Remove and set aside in a warming tray.
  5. If required, add another glug of oil. Toss on the rest of the vegatables - broccoli, onions and red peppers. Toss them around in the oil to coat. Season with the same seasonings as above.
  6. Grill for 10-12 minutes, until vegetables have soften and have begun to brown.

Whip up the guacamole

While the vegetables are grilling, you can prepare the quac.

  1. Toss all ingredients into a bowl and mix with a spoon to fully combine. Set aside

Prepare the Corn Fiesta

  1. In a medium bowl, add ingredients and mix to combine. Set aside.

Plate

  1. Line your bowl or plate with fresh greens and add the roasted vegetables, corn, guacamole, tomatoes, corn chips and hummus. Serve and enjoy!
Print Friendly and PDF
Follow