85g black quinoa
85g white quinoa
500ml of organic vegetable stock
500g butternut squash
1 tbsn of olive oil
Handful of fresh thyme
400g carrots (peeled)
250g beetroot (cooked)
40g edamame bean
½ x lime juice
½ red chilli sliced
3-4 cherry tomatoes
30g sundried tomatoes
15g pumpkin seeds
5g beetroot juice
15g natural yogurt or homemade yogurt
A combination of colourful vegetables, healthy grains, lightly toasted seeds and a burst of citrus chilli. This Buddha bowl is not only fun to eat, but it’s packed with all the right ingredients to keep you energised throughout your working day.
Preheat oven to 175°c. Cook the white and black quinoa together in vegetable stock, until light and fluffy, cool.
Peel the butternut and cut into cubes. In a bowl drizzle with a little oil and add a handful of thyme to butternut cubes. Place on a tray with parchment and roast in the oven for 20-25 mins until tender and lightly browned, cool. Toast pumpkin seeds lightly in oven for 5 mins in oven at 175°c, cool.
Place carrot onto the counter-top spiralizer, insert the noodle/ribbon attachment and watch the carrot ribbons come out the other side. The same method is to be repeated for the beetroot. Serialise beetroot into a bowl. Roughly chop the coriander, add it to the cooked quinoa, along with the edamame bean. Cut all tomatoes in half.
For dressing- mix yogurt and lime juice & beetroot juice together.