Published On: Fri, Feb 1st, 2019

Roast winter veg & quinoa Buddha bowl

Get a delicious balance of taste, textures and nutrients with this warming Buddha bowl that will leave you feeling perfectly satisfied. 

Roast winter veg & quinoa Buddha bowl

Roast winter veg & quinoa Buddha bowl

Get a delicious balance of taste, textures and nutrients with this warming Buddha bowl that will leave you feeling perfectly satisfied. 

Course Main Course
Cuisine vegan
Keyword buddha bowl, healthy vegan, vegan, vegan dinner, vegan recipe
Servings 2

Ingredients

  • 1 small sweet potato peeled and chopped into bite size pieces
  • 150 g Handful of cauliflower florets
  • 1 carrot peeled and sliced into 2cm disks
  • 1 tbsp oil
  • 100 g quinoa
  • 1 avocado
  • 4 brussel sprouts
  • 1 tbsp pumpkin seeds

For the dressing:

  • ½ clove garlic grated
  • ½ cm ginger grated
  • ½ tsp miso paste
  • ½ tsp soy sauce
  • 1 tbsp Meridian Peanut Butter with Seeds

Instructions

  1. Heat the oven to 200C/180C fan. Put the sweet potato, cauliflower and carrot in a large roasting tray, drizzle with the oil and season well. Roast in the hot oven for 30 minutes, shaking the tray halfway through to shuffle the veg.
  2. While the veg is cooking put the quinoa in a saucepan with double the depth of water. Bring to the boil and simmer for 10 minutes. When the quinoa is cooked drain any remaining water.
  3. Make the dressing by mixing together all of the ingredients with 3tbsp hot water until smooth.
  4. Slice the avocado, finely shred the sprouts and toast the pumpkin seeds in a dry frying pan.
  5. In two large deep bowls, build the dish in sections, piling the roast veg in one side then add a mound of quinoa, some slices of avocado and pile of sprouts. Scatter over the toasted seeds and drizzle with dressing.

www.meridianfoods.co.uk

Comments

Comments

Tags: , ,