Firecracker Buddha bowl

Serves 2

Cooking time: 30 minutes



  • 2 Goodlife Firecracker Rice Melts
  • 1 small cauliflower
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • ½ tsp sumac
  • 1 ripe avocado
  • 8 breakfast radishes
  • 120g edamame beans
  • 150g bean sprouts (optional)
  • 1 cup sauerkraut or kimchi

For the dressing

  • ¼ cup natural yoghurt
  • ½ bunch dill
  • ½ bunch parsley
  • ½ bunch mint, leaves picked
  • 1 lime, juice of
  • Lime wedges to serve


  • Preheat the oven and then cook the firecrackers according to the packet instructions.

  • Place the cumin and coriander seeds into a pestle and mortar or a suitable bowl to lightly crush the seeds. Add in the sumac and mix.

  • Chop the cauliflower into small bitesize florets and place in a bowl with a drizzle of olive oil and then rub the spice mix all over. Place in the oven with the firecrackers.

  • Peel and slice the avocado into thin slices along with the radishes.

  • If using frozen edamame beans, place in a colander and run under warm water until defrosted.

  • Finely chop all the herbs, including the stems if they are soft, and then mix in a suitable bowl with the remaining dressing ingredients and a pinch of salt and pepper.

  • Once the firecrackers are cooked and the cauliflower is tender but not soft, place everything into groups into two serving dishes.

  • Drizzle over the dressing and serve with extra lime wedges.