Recipes from this book
Bang Bang Halloumi
Hannah Pemberton · Buddha Bowls
Combining sweet and salty halloumi with an Asian-inspired peanut butter dressing and hearty grains, this buddha bowl is a filling and satisfying meal.
Nut Butter Oats
Hannah Pemberton · Buddha Bowls
A warming, make-ahead breakfast to look forward to getting up for, these Nut Butter Oats are suitable for vegans.
Persian Aubergine
Hannah Pemberton · Buddha Bowls
This delicious Buddha Bowls recipe for a Persian-inspired aubergine and quinoa salad is packed with the bright and fresh flavours of mint, coriander and pomegranate. It's a great vegan dish to serve at a dinner party or a weekend lunch with friends.
Sweet and Sour Tofu
Hannah Pemberton · Buddha Bowls
This sweet and sour tofu Buddha bowl recipe is the ideal midweek dinner if you're after something quick and comforting. It's packed with nutritious ingredients and bursting with flavour thanks to the delicious peanut butter, lime and ginger dressing.
Tandoori Paneer
Hannah Pemberton · Buddha Bowls
This flavour-packed paneer recipe is a fresh and light twist on a classic tandoori dish. The rich paneer cheese is perfectly balanced with the bright flavours of the salad and the cooling cucumber labneh.
Tomato and Basil Silken Tofu
Hannah Pemberton · Buddha Bowls
This vegan-friendly Buddha Bowl takes inspiration from Italian flavours with the protein-packed silken tofu the star of the show.