Natural Balance Foods

Beautiful Buddah Bowls

buddah bowl

This nourishing bowl of goodness is the perfect midweek meal - to speed things up, pre-cook your rice on a Sunday, keep in the fridge and save yourself 20 minutes! Super sweet potato is packed with vitamins for a nutritious and delicious dinner!


  • 100g short grain brown rice 

  • ½ peeled & cubed butternut squash

  • ½ an avocado 

  • 2 handfuls of kale

  • Handful pumpkin seeds             

  •  1 clove of garlic, grated/finely chopped

  • Seeds from ½ pomegranate        

  • 50g green beans, topped and tailed & cut into 1” pieces

For the dressing:

  • 1 tbsp tahini, 1 tbsp olive oil, Juice from 1 lime, 1 tsp tamari, 1 tsp apple cider vinegar.



  1. Pre-heat the oven to 180 C. In a roasting tray, coat the squash in 1 tsp olive oil, the garlic and season with salt & pepper and pop in the oven to roast for 30 minutes.
  2. Cook the short grain brown rice in a pan of boiling water until cooked through (usually 20 mins)
  3. In the last 5 mins of cooking time of the rice, add the green beans & kale to a steamer above the rice.
  4. Drain the brown rice and set aside with the steamed beans & kale.
  5. Slice the avocado and take the squash out of the oven.
  6. For the dressing, put all the ingredients in a jar and shake, shake, shake! 
  7. Assemble all your ingredients in a hearty bowl, sprinkle with the pomegranate & seeds and drizzle with the dressing.
  8. Dig in and enjoy! 

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