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Superfood Buddha Bowl

February 13, 2019

Superfood Buddha bowl recipe, How yummy is this? Roasted spicy chickpeas, griddled vegetables, healthy sprouting seeds and cottage cheese drizzled with lemon vinaigrette – a really colourful, filling and nutritious dinner for a special day.How yummy is this? Roasted spicy chickpeas, griddled vegetables, healthy sprouting seeds and cottage cheese drizzled with lemon vinaigrette – a really colourful, filling and nutritious dinner for a special day.

Serves: 2
Prep Time: 15 minutes
Cook Time: 25 minutes
Calories: 200kcals
Steps: 2

Ingredients

200g canned chickpeas, rinsed and drained
Spray oil
A pinch of chilli powder or smoked paprika
100g courgette
1 small red pepper, deseeded and cut into strips
20g sun-blush tomatoes, cut into thin strips
A handful of baby spinach leaves
25g sprouting seeds, e.g. alfalfa, mung beans
60g fat-free cottage cheese
Sea salt and freshly ground black pepper

Seedy lemon dressing:

2 tbsp fat-free vinaigrette dressing
Grated zest and juice of ½ lemon
1 tsp poppy seeds

Directions

1. Preheat the oven to 200°C, gas mark 6.

2. Put the chickpeas in a bowl and spray lightly with oil. Toss with the chilli or smoked paprika and some sea salt. Spread them out on a baking tray and roast in the oven for 20–25 minutes, turning once or twice, until crisp and golden brown.

3. Cut the courgette into long thin strips with a potato peeler. Lightly spray a ridged griddle pan with oil and cook the courgette and red pepper over a medium to high heat for 3–4 minutes, turning once or twice, until just tender and nicely striped.

4. Make the dressing: whisk all the ingredients together until blended.

5. Take 2 serving bowls and arrange the roasted chickpeas, griddled vegetables, sun-blush tomatoes, spinach, sprouted seeds and cottage cheese in attractive piles in each of the bowls. Grind some black pepper over the top and drizzle with the dressing. Serve immediately.

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