Moroccan Style Buddha Bowl

Moroccan Style Buddha Bowl

By the wlr team

This salad packs a nutritional punch with plenty of protein, and it has nearly all of your 5 a day. Includes a zingy Moroccan inspired dressing.

Suitable for Vegans and Vegetarians.

  • Recipe makes: 1 serving
  • Prep time:
    15 mins
  • Cook time: 15 mins
  • Calories: 561
    per serving


  • ¼ sweet potato
  • ¼ can chickpeas
  • 2 garlic cloves
  • 20 sprays sunflower oil
  • ½ tsp cumin
  • 30g couscous
  • 5ml rapeseed oil
  • 15g tahini
  • ½ lemon, juiced
  • 1 pinch salt
  • 1 pinch black pepper
  • ½ avocado
  • 25g salad leaves
  • 6 cherry tomatoes
  • 5 basil leaves


  1. Preheat the oven to 180C
  2. Slice the sweet potatoes to 1cm thick and place on a baking tray with the chickpeas and garlic. Spray with the oil, sprinkle with cumin and roast for 20 minutes until potatoes are tender.
  3. Prepare the couscous according to packet instructions.
  4. Prepare the dressing by mixing the rapeseed oil, tahini and lemon juice. Add salt and pepper to taste. Mash the roast garlic and add to the dressing.
  5. Fluff the couscous with a fork; serve with avocado, roasted veg, mixed leaves, cherry tomatoes, basil leaves and roasted chickpeas. Drizzle on the dressing.
Nutrition information per serving
Calories (kcal)561
Carbohydrate (g)50.7
Fat (g)33.1
Protein (g)16.1
Fibre (g)10.0
Alcohol (g)0.0
Fruit & Veg4.3

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