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Easy Buddha Bowl

Course Lunch, Main Course, Salad
Cuisine Buddha Bowl, Macro Bowl, Nourish Bowl, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people

Ingredients

Salad Bowls

  • 1.5 cups tricolour quinoa
  • 1 400g can chickpeas
  • 5-6 medium white potatoes
  • 1 whole cauliflower
  • 1 whole carrot
  • 200 grams green beans
  • 1 bunch kale
  • 1 bunch alfalfa sprouts
  • 6 whole radishes
  • 3-4 cloves garlic
  • 2 cups vegetable stock
  • 1 cup water
  • 1 tsp ground tumeric
  • 1 tsp curry powder
  • 2-3 tbsp olive oil

Dressing

  • 1/4 cup tahini
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp sesame oil

Instructions

  1. Preheat oven to 180 degrees celcius

  2. Cut the cauliflower into small florets, drizzle with olive oil and coat in turmeric and curry powder, toss to coat well

  3. Place the prepared cauliflower on an oven tray and place in the pre-heated oven, set timer for 20 minutes

  4. Rinse the quinoa, add to rice cooker with the stock and water, set to cook (or alternatively cook according to packet instructions on the stove)

  5. Cut the potatoes into 2-3cm chunks and place in vegetable steamer on the stove, steam until soft to pierce with a fork, remove from heat and set aside

  6. Top and tail the green beans, cut in half and set aside

  7. Thinly slice the radishes, set aside

  8. Peel and grate the carrot, set aside

  9. Drain and rinse chickpeas well, set aside

  10. Rinse, de-stalk and slice the kale

  11. Finely chop or mince the garlic

  12. Heat a large frypan over medium heat with 1 tbsp of olive oil, add garlic and green beans, saute for 2-3 

  13. Add the kale to the fry pan with the green beans and garlic and saute for a further 3-4 minutes, then remove from heat and set aside

  14. Once the various components have finished cooking, it is time to assemble the bowls: divide the cooked quinoa, cooked potato, kale/bean mixture, chickpeas, grated carrot, sliced radish, roasted cauliflower and alfalfa sprouts evenly between six containers (if meal prepping) 

  15. To make the dressing, mix tahini, sesame oil, maple syrup and apple cider vinegar together, add water to achieve desired consistency. Store dressing separate to salad bowls and add when ready to eat.