Buddha Bowl is a classic salad recipe and variations are immense depending on ones choice. I like to keep mine simple and today for breakfast I just did that. Earlier too when I prepared Buddha Bowl I did add some grains like quinoa and eggs but this time I skipped instead I added watermelons & mango both being in season and I love both so much. I also added Chana soaked overnight making it more nutritious.

Course – Salad

Cuisine – Indian

Author – Madhu’s Kitchen

Serves -1 person

Difficulty level – Easy

Preparation time -1d5 mins, Cooking time -10 mins

Ingredients

1/4th Watermelon from a whole. Seedless needed otherwise deseed

1/2 cup Chana soaked overnight

2 large tomatoes

1 mango

1 small onion chopped fine

2 carrots

1 cucumber

For Dressing

4 Tbsp Extra Virgin Olive oil

6 Tbsp Balsamic vinegar

1/2 tsp dates syrup or maple syrup

1 tsp Dijon mustard

2-3 garlic pods cubed

Black pepper powder to taste

Salt to taste

Sprigs of basil leaves to garmish

Feta cheese to garnish

Method

Soak the Chana overnight and drain the water. Add to a bowl and add cut watermelons, mango pieces, peeled cucumber to squares, cut tomatoes to squares, carrots grated, onion chopped altogether. Mix refrigerate for 30 mins. Then add the Salad dressing. Garnish with Basil leaves and Feta cheese.