Summer Buddha Bowl

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

Gluten free

Wheat free

Low fat, low sugar

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Preparation time

20 min

Cook time

30 min

Total time

Meal

mains
lunches

Servings

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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