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Courgette and avocado Buddha bowl recipe

When temperatures start to rise, Buddha bowls make the perfect lunch or dinner.

Tasty and healthy with a lovely refreshing feel, this one is full of fresh veggies and topped with the most delicious homemade dressing.

So wholesome and satisfying, it looks great, it’s packed with nutrients, and we love how the flavours from the roasted veg complement the creamy avocado.

You can even add your favourite protein to bring this dish to the next level.


Prep time: 15 minutes

Cook time: 25 minutes

Serves: 4 people


1 cauliflower, cut into florets

200g mushrooms, sliced

2 courgettes, sliced

5 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp Dijon mustard

1 clove of garlic, minced

100g lettuce, chopped

1 carrot, grated

150g cherry tomatoes, halved

1 ripe avocado, sliced

Salt & pepper, to taste


  1. Preheat your oven to 200°C.

  2. Put the cauliflower, mushrooms and courgette in a bowl with 2 tablespoons of the oil and some seasoning. Toss until everything is well coated.

  3. Spread on a baking tray then roast for 20 to 25 minutes until everything is tender and starting to brown.

  4. In the meantime, prepare your dressing by putting the other 3 tablespoons of oil in a small bowl with the vinegar, mustard, garlic and some seasoning. 

  5. Whisk until well combined, then set it aside.

  6. Begin assembling your Buddha bowl by arranging the lettuce, carrot, tomatoes and avocado.

  7. When they’re ready, add the roasted veg on top of your salad, then drizzle with your homemade dressing.

Storage tips

We recommend eating this Buddha bowl straightaway, but you can store the roasted veggies for later use. Once cool, put them in an airtight container (separate from the salad ingredients) and store in the fridge for up to 3 days.


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