Summer Buddha Bowl

Healthy, summery and a lovely array of flavours – get creative and enjoy 🙂

Easy recipeEasy Gluten free Wheat free Low fat, low sugar, diabetic friendly
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Preparation time

20 min

Cook time

30 min

Total time

50

Meal

  • mains
  • lunches

Ingredients

Roasted broccoli 

  • Half a head of broccoli, broken into florets
  • 1 tsp cumin seeds

Quinoa

  • 100g/⅗ cup (uncooked) quinoa, rinsed and cooked according to the instructions on the packet

Butternut squash

  • Butternut squash
  • 400g/2 cups butternut squash, cubed
  • 1 tsp paprika

Tofu

(use this recipe or our Easiest Tofu Recipe Ever)

  • 150g/¾ cup firm tofu, drained and patted down with kitchen roll or a tea towel
  • 1 tbsp soy sauce
  • 1 tbsp rose harissa paste (eg Belazu)

Veg/Salad

  • Use veg/salad of your choice eg avocado, cucumber, lettuce, tomatoes, grated red cabbage, pomegranate seeds

Tahini dressing

  • 2 tbsp tahini
  • 2 tbsp lemon juice (fresh or bottled)
  • 2 tbsp olive oil
  • 2 tbsp water
  • Pinch salt

Instructions

Roasted broccoli

  • Preheat the oven to 180°C/350°F/Gas Mark 4.
  • Drizzle with some olive oil and the cumin seeds and make sure it’s fully coated.
  • Bake for around 20 minutes or until the florets are lightly golden.

Butternut squash

  • Drizzle the cubes with olive oil and paprika and make sure it’s fully coated.
  • Bake for around 30 minutes or until soft and golden, turning once.

Tofu

  • While the vegetables are roasting, lightly fry the tofu cubes in a little oil until golden. Add the soy sauce and rose harissa. Taste and add a little salt if necessary.

Tahini sauce

  • Mix all the ingredients thoroughly in a mug.

Assembly

  • In two wide shallow bowls, arrange all of the different ingredients into sections then drizzle with the tahini sauce.

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