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.

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

  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.

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it