Looking at this fantastically fruity pineapple Buddha bowl puts us in a good mood! The combination of quinoa, chickpeas, pineapple, oranges, fig and much more in a bowl reminds us of a brightly coloured rainbow. This is sure to be a filling and satisfying dish – leaving us feeling just like a Buddha in fact.
Ingredients for 1–2 portions of pineapple Buddha bowl:
- 40 g quinoa
- 60 g chickpeas, drained weight
- 2 tbsp walnut oil
- 1/2 tbsp lemon juice
- Salt and pepper
- 200–300 g pineapple
- 50 g rocket leaves
- 1–2 oranges
- 1 avocado
- 1 fig
- 1 handful walnut kernels
- 1/2 handful coriander leaves
- 60 ml orange juice (100% fruit)
- 1 tbsp olive oil
Preparation time: approx. 35 minutes
Cook the quinoa according to the instructions on the packet, drain and leave to stand. Drain the chickpeas, rinse them thoroughly, mix with the quinoa, stir in the walnut oil and lemon juice, season to taste with salt and pepper.
Peel and quarter the pineapple, remove the core and cut into slices roughly the thickness of your finger. Wash and spin dry the rocket leaves. Peel the oranges, remove as much of the pith as possible, halve and then cut into slices. Halve the avocado, remove the stone, loosen the flesh from the peel and cut into slices. Wash and slice the fig. Chop the walnuts roughly. Spread the prepared ingredients over the quinoa and chickpea mix.
To finish, chop the coriander roughly, add the orange juice and olive oil and pour over the bowl before eating.
Relax and enjoy!
Your Dole Team