Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 7 potatoes, cubed (e.g. salad/baby potatoes) (approximately 400 g)
  • 200 g fresh sushi quality tuna steak
  • 1 chilli, sliced
  • 50 g macadamia nuts, toasted
  • 200 g red cabbage, thinly sliced
  • 1 tbsp sesame oil
  • ½ tbsp soy sauce
  • 2 tbsp sesame seeds
  • 1 sheets nori seaweed, crumbled
  • 4 tbsp pomegranate seeds
  • 200 g edamame beans, cooked
  • ½ cucumber, seeded and cubed
  • 1 avocado, peeled and cubed
  • 2 spring onions, shredded
  • Juice and zest of two limes, plus one lime wedge
  • Coriander to garnish
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Cooking time: 40 MIN

This Buddha Bowl recipe is a colourful creation bursting with flavour! Ideal for those warmer evenings or when you have a few people to feed at a party or gathering. A fantastic easy-to-follow dish which you can whip up in no time at all!

  1. Cut the potato into cubes and boil in salted water until al dente.
  2. Cut the tuna into thin strips and mix with the lime juice and zest, soy sauce and sesame oil and leave to marinate for 4 minutes.
  3. Finely chop the chilli, spring onions and red cabbage, chop the macadamia nuts, crumble the nori seaweed.
  4. Peel the cucumber, remove the seeds and dice.
  5. Peel the avocado, remove the kernel and dice.
  6. Put all this in a bowl, together with the edamame and pomegranate seeds. Mix carefully.
  7. Serve with all the remaining ingredients and some coriander, a sprinkle of sesame seeds and more lime wedges.

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