Buddha Bowl with Chipotle Cauliflower & Pea Hummus
Buddha bowls are the best dinner when you fancy a nice mix of textures and flavours in your meal, with some elements cooked and others fresh and crunchy. This multi-coloured buddha bowl with spicy chipotle cauliflower and a refreshing pea hummus to temper down the heat is a taste sensation.
- 0.5 0.5 small cauliflower, chopped into florets
- 1 1 Tbsp extra virgin olive oil
- 1 1 tsp Baharat
- Sea salt flakes & freshly ground black pepper
- 50 50 g quinoa, cooked
- Juice of ½ a lemon
- Small handful chopped parsley
- 0.5 0.5 avocado, peeled and sliced
- Chopped fresh parsley, to serve
- Pumpkin seeds, to serve
- Pickled onions, to serve
- For the pea hummus:
- 150 150 g frozen peas
- 1.5 1.5 Tbsp tahini
- 1.5 1.5 Tbsp lemon juice
- 0.25 0.25 tsp ground cumin
- Small handful chopped fresh coriander
- 1 1 spring onions, trimmed and finely chopped
- 1 1 cloves garlic
- Preheat the oven to 200°C/400°F/Gas mark 6
- Drizzle the cauliflower florets with 1 tbsp of olive oil, sprinkle over the Baharat and season with salt and pepper.
- Spread the florets evenly over a baking sheet and roast in the oven for 20-25 minutes, tossing once or twice throughout.
- Mix the quinoa with the lemon juice, chopped parsley and a little olive oil.
- To make the hummus: cook the peas in a pan of salted boiling water, drain well and rinse under cold water. Blend the peas into a smooth purée in a food blender. Mix the crushed peas into the puree and stir in the tahini, lime juice, cumin, coriander and spring onions. Season with salt and pepper to taste.
- To assemble your bowls: start with a big scoop of quinoa, add in a large helping of spicy cauliflower and some diced avocado, some pea hummus and some pickled red onions.
- Top the whole bowl off with some chopped fresh parsley and pumpkin seeds and dig in!