Avocado and Brown Rice Buddha Bowl
Avocado and Brown Rice Buddha Bowl

Ingredients

Method

  • 50g cooked brown rice
  • 1 spring onion, sliced
  • 1 tomato, sliced
  • 1⁄2 avocado, sliced
  • 30g feta, crumbled
  • 2 sprigs coriander, leaves picked
  • 1 tbsp olive oil
  • Salt and pepper
  • Place the rice in the base of your serving bowl. Add the spring onion, tomato, avocado, feta, and coriander, arranging neatly in a circular pattern. Drizzle liberally with olive oil, and season with salt and pepper. The perfect light lunch!
10 mins
1 serving
This recipe pairs perfectly with the Mitchelton 'Victoria Series' Sauvignon Blanc 2019 from Pyrenees, Australia.

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