Plant based buddha bowl

We just love making buddha bowls – they’re perfect for adding delicious morsels and different flavours. We make ours with quick Moroccan couscous and tasty plant-based tenders.

Serves: 4



1 box Let’s Eat plant-based tasty tenders

1 box Diamond  Couscous Moroccan

1 cup cherry tomatoes, halved

½ cup assortment of olives

1 small cucumber, peeled into ribbons

2 NZ avocados, scooped & sliced

1 pottle Seasons Gourmet vegan original hummus with kawakawa bush basil

½ cup parsley and mint leaves


Tasty baked chickpeas: 

1 can Chantal Organics chickpeas, rinsed and well drained

½ lemon, juice

1 tsp paprika

1 tbsp extra virgin olive oil

½ cup parsley, chopped

Salt, to taste



  1. Preheat the oven to 200°C.
  2. Line 2 baking trays with baking paper.
  3. Lay tasty tenders on a baking tray. 
  4. In a bowl toss chickpeas with lemon juice, paprika, salt and oil. Scatter prepared chickpeas on the second tray.
  5. Bake tenders for 25 minutes, flipping halfway. Once cooked, cut into slices.
  6. Bake chickpeas for 25 minutes, checking and turning after 10 minutes. Remove from the oven and toss with chopped parsley and season to taste.
  7. Meanwhile, prepare couscous as per packet instructions. Cover and let sit for 5 minutes, then fluff with a fork.
  8. To assemble: divide couscous, chickpeas, tenders, veggies and hummus equally into 4 bowls. Top with fresh parsley and mint leaves.