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Veggie scrap Buddha bowl

Veggie scrap Buddha bowl


Trying to avoid food waste? Instead of throwing away your vegetable peels, roast them with a blend of spices to make this flavour-packed dish

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    1830kj 437kcal
  • Fat
    Med 29%
  • Saturates
    Low 17%
  • Sugar
    Low 13%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 43g


  • ½ small red cabbage, shredded
  • 4 tbsp cider vinegar
  • 1 tsp Co-op Fairtrade dark brown soft sugar
  • 320g Co-op easy cook long grain brown rice
  • Leaves from 2 cauliflowers, tough ends trimmed
  • 3 leek tops, trimmed, leaves separated
  • 1 head broccoli, stalk trimmed andchopped, florets separated
  • 1½ tbsp Co-op olive oil
  • 2 tsp each ground cumin and coriander
  • ½ tsp each ground cinnamon and chilli flakes
  • 2 lemons, 1 juiced,
  • 1 cut into wedges
  • 150g Co-op 0% fat Greek style natural yogurt
  • 200g tub Co-op reduced fat houmous
  • 2 tbsp chopped flat leaf parsley, plus leaves to garnish
  • 1 avocado, sliced


  1. Put the cabbage in a colander and pour over a kettle of boiling water
  2. Mix the vinegar and sugar together in a non-reactive bowl, then stir in the cabbage. Set aside
  3. Preheat the oven to 200°C/fan 180°C/Gas 6
  4. Cook the rice according to the pack instructions
  5. Meanwhile, toss all the veggies with the oil and spices. Season, then roast in the oven for 20-25 mins, until tender and golden
  6. Make a dressing: mix the lemon juice, yogurt and houmous, with black pepper to taste, until well combined
  7. Stir the parsley through the cooked rice, then spoon into bowls
  8. Top with the roasted veggies, pickled cabbage and the avocado
  9. Drizzle over the dressing, then garnish with the parsley and serve with the lemon wedges