Vegan Bean & Walnut Buddha Bowls

Course dinner, Main Course
Keyword plant-based, vegan
Prep Time 15 minutes
Cook Time 8 minutes
Servings 2
Calories 678kcal


  • Juice 1 lemon
  • 1 1/2 tbsp extra virgin olive oil plus 2 tsp
  • 3 tsp maple syrup
  • 1 tsp Dijon mustard
  • 150 g Brussels sprouts trimmed and thinly sliced
  • 1 carrot cut into ribbons
  • 150 g frozen green beans
  • 75 g California Walnuts
  • 1 tsp pul biber seasoning plus extra for serving
  • 1/2 thick slice wholemeal bread cubed
  • 400 g can cannellini beans drained and rinsed


  • Make the dressing by whisking the lemon juice, 1 tbsp oil, 2 tsp maple syrup and mustard together, season. Mix 1½ tbsp dressing into the sprouts and carrot ribbons and massage gently with your hands for a minute to soften, set aside.
  • Blanch the green beans in simmering water for 3 minutes, drain and refresh under cold water.
  • Heat 1 tbsp oil in a small frying pan and fry the Walnuts with the remaining maple syrup and pul biber for 1-2 minutes to caramelise, set aside.
  • Heat the remaining 2 tsp oil in the same pan and fry the bread cubes for 2-3 minutes until golden and crisp.
  • Place the sprout and carrot ribbons, cannellini beans, green beans and Walnuts in piles around 2 shallow bowls, drizzle over the dressing and top with the croutons to serve.


Serving: 678g | Calories: 678kcal | Carbohydrates: 37g | Protein: 20g | Fat: 45g | Saturated Fat: 5.9g | Fibre: 20g | Sugar: 15g


Cooks tip
For a non-vegan option, try adding some flaked poached salmon.
Salt = 0.63g per serving
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