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.
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Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 1
Rating:
Total Time: 1 hour
Servings: 1
Ingredients
Method
Ingredients
(Servings: 1)
- 1 1 small sweet potato (peeled and chopped into bite size pieces)
- 150 150 g Handful of cauliflower florets
- 1 1 carrot (peeled and sliced into 2cm disks)
- 1 1 tbsp oil
- 1 1 avocado
- 4 4 brussel sprouts
- Dressing
- 0.5 0.5 clove garlic (grated)
- 0.5 0.5 cm ginger (grated)
- 0.5 0.5 tsp miso paste
- 0.5 0.5 tsp soy sauce
- 1 1 tbsp Meridian Peanut Butter with Seeds
Method
- 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.
- 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.
- Make the dressing by mixing together all of the ingredients with 3tbsp hot water until smooth.
- Slice the avocado, finely shred the sprouts and toast the pumpkin seeds in a dry frying pan.
- 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.
