Recipes
Date posted: 03/06/2024
Ingredients
| Chickpeas in water | 400g |
| Broccoli | 500g |
| Trimmed cauliflower | 0.75pce |
| Harissa paste | 50g |
| Everyday Favourites sweet potato falafel bites | 20pce |
| Mixed chillis | 50g |
| Trimmed spring onion | 0.5 bunch |
| Everyday Favourites chopped diced apricot | 100g |
| Lion yogurt and mint dressing | 100ml |
| Pomegranate seeds | 75g |
| Pumpkin seeds | 5g |
| Three colour quinoa | 600g |
Method
- Pre-heat the oven to 180c
- Follow the manufacturing guidelines to cook the quinoa
- Drain the chickpeas and place onto the baking tray
- Cut the broccoli and cauliflower into small florets, add the harissa paste to the chickpeas and vegetables, mix well
- Place into the oven until golden brown
- On a separate baking tray, place the sweet potato falafel, cook until golden brown and above 75c in the middle
- Slice the chillies and spring onion
- Making the Buddha bowl: place the quinoa, roasted chickpeas, broccoli, cauliflower, falafel and apricots into a bowl
- Drizzle over the yogurt and mint dressing, sprinkle over the chilli, spring onion, pomegranate seeds and pumpkin seeds