20 Dec Buddha Bowl
Buddha Bowl
A delicious rainbow buddha bowl with a quinoa base, topped with grilled PEPPADEW® Roasted Red Peppers, crispy chickpeas and fresh vegetables.
Perfect weekday lunch or dinner option.
Created by @veggiefoodjoe
SERVING
Serves 2
PREP TIME
15 minutes
COOK TIME
30 minutes
SERVING
Serves 2
PREP TIME
15 minutes
COOK TIME
30 minutes
Ingredients
- 100g quinoa (or 250g ready-cooked pouch)
- 1x small can sweetcorn (165g)
- 1x carrot
- 100g cherry tomatoes
- 1 jar PEPPADEW® Roasted Red Peppers
- ¼ red cabbage
- 1x can chickpeas (400g)
- 1tbsp olive oil
- 1tsp paprika
- 1tsp chilli flakes
- 1tsp turmeric
- 1x large avocado
For dressing:
- 30ml olive oil
- 15ml red wine vinegar
- 1tsp Dijon mustard
- 1tbsp maple syrup
Optional garnishes: Spring onions, sesame seeds, micro herbs.
A nourishing and visually stunning dish featuring a quinoa base, decked with grilled PEPPADEW® Roasted Red Peppers, crispy chickpeas, and an array of fresh vegetables. This wholesome vegetarian option not only satisfies tastebuds but also provides a burst of colours and nutrients in every bite.
Method
- If using uncooked quinoa, cook in a saucepan as per the packet instructions.
- Place the oil in a saucepan with the spices and fry the chickpeas until crispy (approx. 5 minutes).
- Place all the dressing ingredients in a mason jar and shake until combined.
- Slice the carrot, avocado, red cabbage and cherry tomatoes.
- Place the quinoa at the base of a bowl, then add all ingredients on top in segments.
- Take the peppers from the jar, slice them lengthwise and place them in the centre of the bowl.
- Drizzle with the dressing and top with the optional garnishes.
