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Seasonal Buddha Bowl

Serves 2; Ready in approx 1 hour

Try this Seasonal Buddha Bowl with citrus and honey dressing from Denby. A delicious way to gather all the goodness from seasonal vegetables. This is what we used, but it’s a perfect way to use up any leftover veg or salad you might have too.


  • 1 large sweet potato, sliced
  • 1 Avocado, sliced
  • 1 Cooked Beetroot, sliced
  • Cherry tomatoes, halved
  • Radishes, sliced
  • 1 small chicory
  • 1 small carrot, julienned
  • 1 spring onion, finely chopped
  • 3 boiled eggs, halved
  • Handful of fresh baby spinach
  • 1 packet of cooked mixed grains, or similar
  • Handful of frozen edamame beans, depodded
  • Handful of frozen green peas
  • Handful of sunflower seeds, or similar
  • 1 Pomegranate
  • 1 tablespoon olive oil
  • 1 teaspoon of ground sumac
  • A pinch of chilli flakes, to taste
  • Freshly ground black pepper and salt to taste

For the Citrus & Honey Dressing

  • Juice of half a lemon
  • Juice of half a small orange
  • 1 tablespoons of runny honey
  • 1 tablespoons of soy sauce
  • Freshly ground black pepper and salt to taste


  1. Heat the oven to 400F / 200C and prep a baking sheet with greaseproof paper.
  2. Peel the sweet potato and cut into slices about 5mm thick. Add the sweet potato to a large bowl and toss with the olive oil, sumac, salt, pepper and chilli flakes. Place on the baking sheet in one layer and roast in the oven for 25 to 30 minutes.
  3. Defrost the edamame beans and green peas by putting them in a bowl and covering them with boiling water. Leave for 10 minutes.
  4. To make the dressing, squeeze the lemon and orange juice into a jug. Add the remaining ingredients and mix together.
  5. Tear a 2cm opening at the top of the mixed grains packet and microwave as per the guidelines on pack. Empty into a large bowl and mix with the carrot, spring onion, pomegranate seeds and half of the dressing. Make sure you give it a good stir. Set to one side.
  6. Assemble in large Denby serving bowl. Mixed grains first followed by spinach leaves. Then top with piles of the other ingredients to make up your bowl.
  7. Drizzle over the remaining dressing and enjoy!

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