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Mango Habanero Mayo Sauce:

Prepare the Salad:

  • Avocado 350.0 g
  • Corn, cooked, brushed with oil 200.0 g
  • Ripe mango 100.0 g
  • Cherry tomatoes, halved 200.0 g
  • Grilled vegan chicken 300.0 g
  • Radicchio 60.0 g
  • Beans mixed with chilli, parsley and olive oil 350.0 g

Assemble the Bowl:

  • Tortilla chips 50.0 g
  • Coriander 10.0 g
  • Pickled onions 50.0 g
  • Lime wedges 10.0 pc

With loads of fresh ingredients and served alongside tortilla chips and lime wedges, this Buddha bowl really feels like a feast. Perfect as a lunch or light supper, this is sure to freshen up your menu. Our recipe uses fresh mango and a spicy habanero sauce to really deliver on flavour.



  1. Mango Habanero Mayo Sauce:

    • Add the Hellmann's Vegan Mayonnaise into a blender.
    • Add the mango, habanero chilli, onion, garlic, and other spices.
    • Blend to a smooth sauce, and season to taste.
  2. Prepare the Salad:

    • Torch the corn until charred on all sides.
    • Peel, de-stone and slice the avocado.
    • Dice the mangoes.
  3. Assemble the Bowl:

    • Assemble by portioning each ingredient per part of the bowl. Finish with the chips in the center.
    • Drizzle the sauce over the buddha bowl.
    • Top with coriander and pickled onions. Serve with lime wedges and some extra sauce on the side.