Buddha Bowl with Mango & Coriander Dressing

This rainbow buddha bowl is a nourishing and hydrating dish to enjoy throughout summer, or whenever you are in the mood for something light, yet sustaining. Packed with delicious flavours and textures, this meal is sure to leave you feeling sublime and satisfied. If you would prefer a heartier meal you could add some toasted seeds and nuts, marinated legumes, or tofu.

Serves: 4-8

INGREDIENTS

SALAD

• 1-2 cups of cooked grains (we used white quinoa)*

• 1-2 cups fresh mango, diced**

• 1-2 fresh avocados, sliced

• 1.5 cups capsicum, diced (we used red, orange and green)

• 1.5 cups edamame beans

• 1 cup cucumber, diced

• 1 cup purple cabbage, chopped

• 1 cup fresh coriander leaves, chopped

• 1/2 cup sliced radish

• 1/2 cup spring onions, finely chopped

DRESSING

• 1.5 cups fresh or thawed mango, roughly chopped

• 2/3 cup packed coriander leaves

• 3 Tbs olive oil

• 2-3 Tbs lemon juice (sub preferred acid)

• 1-2 tsp cumin

• 1/4 tsp salt (add more to suit individual preferences)

• 1/8 tsp pepper

• OPTIONAL: cayenne pepper, chilli powder or chilli flakes for an added kick

• See Notes for alternative dressing recipes***

INSTRUCTIONS

1. Cook grains of choice.

2. Wash, chop and prepare all the vegetables while the grains are cooking, set aside.

3. Add all dressing ingredients to a food processor, or high speed blender, until a uniform consistency is achieved. Set aside.

4. When ready to eat, mix vegetables, grains, and dressing. Serve immediately.

5. Enjoy!

NOTES:

* You could sub the quinoa for any of your favourite grains, pulses or legumes for a heartier meal.

** If mangoes aren't in season or you are having trouble sourcing them, you could substitute any of your favourite fresh fruits such as sliced strawberries or oranges.

*** A classic vinaigrette would also be delicious as a substitute for the mango and coriander dressing. You could also play around with a creamy nut-butter dressing instead (such as tahini - YUM!).