Buddha bowl

A delicious, quick dish full of variety

1 ratings

30 minutes
Serves 2
2.5 of 5 a day

Nutrition: Per serving

Kcal446
Fat17g
Salt0.58g
Sugar15g

Recipe by: Gopi Chandratheva | Registered nutritionist

We love a Buddha bowl. You can substitute the healthy grains and vegetables for whatever you have available or is in season.

Ingredients

100g dried quinoa
240ml water
200g frozen butternut squash, chopped
½ courgette, sliced
½ pepper, cut into quarters
1 carrot, sliced
½ red onion, cut into quarters
1 tablespoon olive oil
2 teaspoons paprika
100g tempeh, sliced
1 tablespoon teriyaki sauce
20g coriander leaves
20g parsley
1 tablespoon low fat cottage cheese
1 tablespoon Greek yoghurt
1 teaspoon tahini
1 tablespoon mixed seeds

Method

In a large pan, add the quinoa with water. Boil and simmer for 15 minutes until the quinoa is soft and fluffy.
In a pan, boil or steam the butternut squash until cooked.
Marinate the courgette, pepper, carrot and red onion in a dish with olive oil and 1 teaspoon of paprika. Roast in the oven at 180°C, gas mark 4, for 15 minutes until golden and cooked.
Using a non-stick pan, fry the tempeh with the teriyaki sauce and the remaining 1 teaspoon of paprika until golden and tender.
Add the quinoa to a serving bowl, along with the roasted vegetables, butternut squash and tempeh. Top with the cottage cheese, Greek yoghurt, fresh coriander and fresh parsley. Drizzle with tahini and garnish with seeds.

Tempeh is a source of plant protein. You can vary the vegetables and fresh herbs to suit your preferences. You could also use wild rice, cous cous or bulghur wheat instead of quinoa.