Classic Buddha Bowl

Cook the rice according to the package instructions.

• ¼ cup Basmati rice

Preheat the oven to 350 °F.

Peel, wash and cut the potatoes into approx. ¾ in thick wedges.

• 7.9 oz Potatoes (w/o skin)

Spread the potato slices on a baking tray lined with parchment paper drizzle with olive oil and bake in the oven for approx. 20 minutes. Turn the fries halfway through the cooking time.

• 1 tsp Olive oil

In a colander, rinse and drain the peas and corn with warm water and put in a bowl.

• 1⁄3 cup Green peas, frozen
• 1⁄3 cup Sweet corn, canned

Dice the avocado, halve the tomatoes, cut the salad into bite-size pieces and add to the bowl.

• ½ Avocado (~ 3.5 oz)
• 3.5 oz Cherry tomatoes
• ½ Romaine lettuce (~ 2.1 oz)

Put the lemon juice, hot sauce, and honey in a bowl.

• ½ Lemon (~ 1 oz)
• 1 tsp Hot sauce (e.g. Sriracha)
• 1 ⁠½ tsp Honey

Add the ingredients listed below to the bowl and mix until you get a smooth dressing. Drizzle the dressing over the salad and toss lightly until coated evenly.

• 1 tsp Olive oil
• 1 Tbsp Water
• Salt

Take the potato wedges out of the oven and serve with the rice and salad.

Enjoy your meal!