Roasted Buddha Bowl With Corn
This is your chance to get artistic, arrange your ingredients in a beautiful masterpiece.
People: 2
35 min


140 grams
Chili Pepper
140 grams
1.5 tbsp
4 tbsp
Olive Oil
50 grams
140 grams
10 tbsp
Pumpkin Seeds
100 grams

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  1. Peel and cut your potatoes so that they all have a similar size and shape.
  2. Wash and cut your cabbage so that they all are a similar size.
  3. Finely chop your chili pepper.
  4. Cut and squeeze your lime so you can use the juice later.
  5. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Boil rice according to the instructions on the package.
  2. Spread the Cabbage, Corn and Potatoes, evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 15 minutes.Finally, add Chili Pepper and roast for another 15 minutes.
  3. Toast pumpkin seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Mix cabbage, chili pepper, corn, potatoes and rice together in a bowl.
  2. Mix lime together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Olives and Pumpkin Seeds on top.