Rainbow buddha bowl with stone fruit

4 servings Prep: 20 mins, Cooking: 4 mins
Rate this recipe

By Food24 February 19 2019
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

6 plums
2 peaches
100 g green beans — trimmed and halved
1 red pepper — deseeded and sliced
1 carrot
1 yellow pepper — deseeded and sliced
2 handful baby spinach
100 g red cabbage — shredded
1 beetroot — peeled and grated
80 g cashew nuts
2 tsp sesame seeds
for the dressing:
3 Tbs fresh chillies — 573
2 Tbs lemon juice
1 tsp Dijon mustard
Tap for ingredients
Tap for ingredients


Halve and pit the plums and peaches or nectarines, then slice them.


Blanch the fine beans in boiling water for 3-4 mins.


Rinse with cold water, then drain well.


Arrange the fruit and vegetables on plates or in shallow serving bowls, following the colours of the rainbow with the red pepper, grated carrot, peaches or nectarines, yellow pepper, green beans, spinach, red cabbage, beetroot and plums.


Toast the cashew nuts and sesame seeds in a dry frying pan until lightly browned.


Sprinkle over the salads.


For the dressing, combine the olive oil, lemon juice and mustard.


Season and spoon over the salads. 


Cook’s tip: For extra protein, serve topped with hard-boiled egg, grated Cheddar, crumbled feta cheese or sliced mozzarella – or choose tofu for a vegan diet.

Recipes reprinted with the permission of Beautiful country Beautiful fruit.


New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.