The spring Buddha bowl is a complete, balanced, and colorful recipe, ideal for the return of sunny days. Easy to prepare, this dish combines rice, roasted vegetables, and a soft-boiled egg for a meal that is both healthy and generous. This type of bowl allows variation of ingredients according to the season and cravings, while keeping a nutritious and filling base. Perfect for a light lunch or a balanced dinner, it captivates with its simplicity and its appetizing appearance. A trendy recipe that blends pleasure and balance! The whole family will be asking you to make it again and again.
The healthy and indulgent meal we love in spring
If you’re looking for a recipe that is both generous, filling, balanced, beautiful, and indulgent, then you’re in the right place! This spring-special Buddha bowl has everything to please your palate and makes for a truly complete meal. It features a starch-based base with rice, roasted vegetables, and a soft-boiled egg for protein. As pretty as it is delicious, this bowl is going to become your current favorite recipe!
For the seasoning, you can keep it simple and basic with just a little olive oil and some spices, or you can add soy sauce if you enjoy Asian flavors. You can even drizzle a sauce made from fromage blanc, tahini and lemon juice for even more indulgence! This recipe is ideal for a balanced lunch or a healthy dinner, very easy to transport to the office or on a picnic; it will wow everyone. With our spring Buddha bowl, fill up on colors and flavors without the fuss!
The ingredients to prepare 2 balanced and generous bowls
– 120 g of rice
– 1 carrot
– 1 zucchini
– 1 avocado
– 2 eggs
– Olive oil
The detailed recipe for the Buddha bowl with roasted vegetables and soft-boiled egg
1. Cook the rice according to the package instructions. Drain and set aside.
2. Peel the carrot and the zucchini and cut them into slices. Drizzle with olive oil and roast in the oven for about 20 minutes at 180°C.
3. Cook the eggs in simmering water for 6 minutes, then plunge them directly into ice water to stop cooking. Peel carefully.
4. In a large bowl or a deep plate, arrange the rice as a base, then add the roasted vegetables, a soft-boiled egg, and the avocado sliced into thin strips.
5. Drizzle with the sauce of your choice and enjoy immediately.
A colorful Buddha bowl ready in 30 minutes, endlessly revisitable for even more indulgence!
So, did you like this spring Buddha bowl? Don’t hesitate to vary the pleasures with other roasted vegetables or crunchy raw vegetables to mix things up. Radishes, cherry tomatoes, edamame, cucumber… The possibilities are endless and, moreover, they change with each season. For the base, you can also vary the starch by using couscous, pasta or cereals such as quinoa. For the protein, there are plenty of options too! Roast chicken, salmon, tofu… It’s up to you to make your perfect bowl according to your tastes.
We love adding some fruit for a touch of freshness, but it’s optional if you don’t like sweet-salty flavors.
