Millet Buddha bowl with beetroot houmous

Give your lunchbox an upgrade with this nutrient-packed vegetarian Buddha Bowl, packed full of millet, corn, mango and beetroot houmous.

Power Bowls
From the book Power Bowls


This bowl is piled with nutrient-dense raw veg and rounded like Buddha’s belly!

Serves 1


50g millet
1 sweetcorn on the cob
1 tbsp olive oil
2 tsp balsamic vinegar
1 small handful of baby spinach
1 handful of pea shoots (or baby salad leaves)
50g cannellini beans, ready to eat
2 chestnut mushrooms, sliced
1 small carrot, julienned or grated
1/2 small mango, peeled and diced
3 tbsp beetroot houmous
1 tbsp sunflower seeds
2 lime wedges to serve
Salt and pepper to taste


Soak the millet overnight in double the volume of water. Drain and rinse well.

Place the millet in a saucepan on the hob. Cover with water and bring to the boil. Lower the heat and simmer for 10 minutes until soft but not mushy. Drain and place in a mixing bowl.

Using a sharp knife, slice the corn kernels off the cob and combine with the cooked millet.

To make the dressing, combine the olive oil and vinegar in a small dish or glass jar and shake well.

Put a bed of millet and sweetcorn in a bowl and arrange the greens, beans, vegetables, and mango around it with a generous dollop of beetroot houmous in the middle.

Drizzle with dressing, sprinkle with sunfl ower seeds, and garnish with lime wedges.

Season with salt and pepper.

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