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Orange Buddha bowl with fresh vegetables and brown rice
Refreshing Buddha bowl with citrus segments, avocado, and chickpeas

Zesty orange Buddha bowl

Author: Flavelo
Recipes Vegetarian & Vegan Quick Meals Salads
The essence of a Buddha bowl is the visual and gustatory display of abundance and balance. In this version, winter vitamin sources dominate: the acidity of citrus fruits 'cuts through' the richness of the avocado, while brown rice and chickpeas provide slow-release energy. A bowl that not only satiates but delights the eye with rainbow colours.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 2 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pot for cooking rice
  • Roughly flat serving bowls
  • Vegetable peeler or grater
  • Citrus juicer

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Wash the brown rice thoroughly, then cook in twice the amount of salted water for approx. 30-35 minutes until soft. Let rest under a lid.

Tip: During resting, the steam permeates the rice grains evenly, making them fluffier and less sticky.
2 ✓

While the rice cooks, prepare the vegetables: peel the carrot and grate on a coarse grater, or cut into matchstick-thin strips (julienne).

Tip: Finely cut carrot has a larger surface area, so it absorbs dressing better and gives a crunchier experience.
3 ✓

Segment one orange (cut out the segments without membranes), juice the other for the dressing.

Tip: Removing membranes makes the dish more elegant and gets rid of the bitter taste.
4 ✓

Make the dressing: whisk the squeezed orange juice, olive oil, lemon juice, honey, salt, and pepper until smooth.

Tip: Intensive mixing turns the oil and acidic orange juice into a creamy mixture. (Emulsion).
5 ✓

Halve the avocado, remove the stone, scoop out the flesh and slice. Drizzle immediately with a little lemon dressing.

Tip: The acid in the lemon juice prevents the avocado flesh from browning upon contact with air. (Oxidation inhibition).
6 ✓

Assemble the bowl: pile the rice at the bottom, then arrange groups of spinach, rinsed chickpeas, carrots, orange segments, and avocado on top.

Tip: Aesthetic plating increases appetite and the experience.
7 ✓

Drizzle generously with the dressing before serving and sprinkle with toasted sesame seeds.

Tip: Toasting sesame seeds releases their essential oils, giving a much more intense, nutty flavour.

Recipe FAQ

Why use brown rice?
Brown rice contains the husk of the grain too, so it is richer in fibre and nuttier in taste, which suits earthy vegetables better.
What do I do if the avocado is hard?
Put it in a paper bag next to an apple for 1-2 days at room temperature, this speeds up ripening.

Ingredients

  • 150 g Brown rice (measured dry)
  • 100 g Fresh baby spinach
  • 2 pcs Oranges
  • 240 g Cooked chickpeas (tinned is fine)
  • 2 pcs Medium carrots
  • 1 whole Ripe avocado
  • 3 tbsp Extra virgin olive oil
  • 1 tbsp Lemon juice
  • 1 tsp Honey or maple syrup
  • 2 tbsp Toasted sesame seeds
  • 1 tsp Salt
  • 0.5 tsp Pepper