Grilled Avocado Buddha Bowl
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Salad
Keyword: bowls, grains, healthy, lunch, vegan, vegetables, vegetarian,
Servings: 2
Author: Ella @
  • 1 cup uncooked wild rice blend
  • 1 ½ cups water
  • 1/2 teaspoon water
  • 1 teaspoon butter
  • 1 can (14 ounces) cannelloni beans, rinsed and drained
  • 2 cups arugula, chopped
  • 1 small shallot, thinly sliced
  • 2 medium carrots, peeled and sliced
  • 1 ripe avocado
  • Fresh parsley
  • Almonds
  1. In a medium saucepan combine rice mix, water, salt, and butter. Bring to a boil, stir once. Cover with a lid, reduce heat and simmer for 15 minutes. Remove from heat and let stand for 5 – 10 minutes. Divide the rice between 2 serving bowl.
  2. Meanwhile, brush a grilling pan with oil. Cut the avocado in half removing the pit but leaving the skin. Place face down on grilling pan and grill undisturbed for 3 – 5 minutes, or until grill marks form.

  3. Arrange the beans, arugula, shallots, and carrots evenly between the two rice bowls. Add one avocado half to each bowl.

  4. If desired, garnish with some fresh chopped parsley and almonds.
  5. Remove the skin from avocado right before eating. Serve with a lemon vinaigrette on the side.