Summer Buddha Bowl
Healthy, summery and a lovely array of flavours – get creative and enjoy 🙂
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Preparation time
20 min
Cook time
30 min
Total time
50
Meal
- mains
- lunches
Servings
2
Kcal
775
Carbs
77.2 g
Protein
26.3 g
Fat
45.6 g
* Nutritional information per serving. * For a lower fat version, halve the amount of tahini and olive oil.
Ingredients
Roasted broccoli
- Half a head of broccoli, broken into florets
- 1 tsp cumin seeds
- 1 tbsp olive oil
Quinoa
- 100g/⅗ cup (uncooked) quinoa, rinsed and cooked according to the instructions on the packet
Butternut squash
- 400g/2 cups butternut squash, cubed
- 1 tsp paprika
- 1 tsp olive oil
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.
Keywords
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