Middle Eastern Buddha Bowl
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Middle Eastern Buddha Bowl

Middle Eastern Buddha Bowl

with homemade hummus and baba ghanoush

A buddha bowl is the perfect dish for when you feel like having a bit of everything—and this dish really has it all. From homemade hummus to a beautifully fresh baba ghanoush, this is a recipe filled with impressive elements.

Tags:
Family Friendly
Veggie
Spicy
Allergens:
Milk
Wheat
Sesame
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Aubergine

1 pack(s)

Chickpeas

1 unit(s)

Tomato

1 sachet(s)

Harissa Paste

75 grams

Yoghurt

(Contains Milk)

½ unit(s)

Cucumber

2 unit(s)

Pita Bread

(Contains Wheat)

1 unit(s)

Lemon

1 unit(s)

Avocado

2 unit(s)

Garlic

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kcal)732 kcal
Energy (kJ)3063 kJ
Fat30.4 g
of which saturates5.2 g
Carbohydrate81.6 g
of which sugars14.4 g
Dietary Fiber11.3 g
Protein26.5 g
Cholesterol0 mg
Salt1.84 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Food Processor
Sieve
Grater
Baking Sheet with Baking Paper

Instructions

Roast the Aubergine
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Trim the aubergine then slice into rounds around 2cm thick. Pop the aubergine onto a lined baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat.
  • Spread out in a single layer, then roast for 15-20 mins. Turn halfway through.

TIP: If the slices aren't browned and soft, bake them a little longer. If they're browning too quickly, reduce the heat a little.

Get Prepped
2
  • Peel and grate the garlic (or use a garlic press).
  • Juice the lemon.
  • Trim half the cucumber (double for 4p) then quarter lengthways. Chop widthways into small pieces.
  • Place a pan over medium heat (no oil).
  • Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.

TIP: Watch them like a hawk as they can burn easily.

Make Your Hummus
3
  • Drain and rinse the chickpeas in a sieve.
  • To a food processor, add 2 tbsp oil, 2 tbsp water (double both for 4p), half the garlic, half the sesame seeds and the chickpeas.
  • Blend to a smooth paste and season to taste with salt, pepper and lemon juice.
  • Set the hummus aside and clean the food processor to use for the baba ghanoush—homemade hummus and baba ghanoush are absolutely worth the extra effort!
Blend the Baba Ghanoush
4
  • In a bowl, mix the yoghurt with the chopped cucumber and harissa. Season to taste with salt and pepper. Set aside. 
  • When the aubergine is ready, remove from the oven and pop into the food processor.
  • Add the remaining garlic, sesame seeds, 2 tbsp oil and 2 tbsp water (double both for 4p).
  • Blend into a chunky dip then season to taste with lemon juice, salt and pepper.

TIP: Reserve 1 tsp sesame seeds if you like to garnish the buddha bowl later.

Warm the Pitas
5
  • Cut the pita in half and pop into the oven to warm, 1-2 mins.
  • Meanwhile, halve the avocado and remove the pit then cut the avocado into chunks (while it's still in its skin).
  • Use a tablespoon to scoop out the flesh into a bowl and season to taste with salt and pepper.
Assemble Your Buddha Bowl
6
  • Chop the tomato into 3cm chunks.
  • Arrange the dips, avocado, tomato and warm pita in a bowl. 
  • Garnish with a sprinkling of any remaining sesame seeds.