Buddha Bowl with Chipotle Cauliflower and Pea Hummus, Quinoa, Pickled Red Onions, Pumpkin Seeds

Name: Buddha Bowl with Chipotle Cauliflower and Pea Hummus, Quinoa, Pickled Red Onions, Pumpkin Seeds
Prep time: PT10 M
Cook time: PT30 M
Yield: 2
Ingredients: 1 Small Cauliflower, chopped into florets; 2 tablespoon Extra Virgin Olive Oil; 2 teaspoon Baharat; Sea Salt Flakes & Freshly Ground Black Pepper; 100 g Quinoa, cooked; Juice of 1/2 a Lemon; Small handful chopped Parsley; 1 Avocado, peeled and sliced; Chopped Fresh Parsley, to serve; Pumpkin Seeds, to serve; Pickled Onions, to serve; For the Pea Hummus:; 300 g Garden Peas 375g Birds Eye Peas; 3 tablespoon Tahini; 3 tablespoon Lemon Juice; 1/2 teaspoon Ground Cumin; Small handful chopped Fresh Coriander; 2 Spring Onions, trimmed and finely chopped; 2 Cloves Garlic

Lunch in the garden Lunch Ideas Side

10 mins

preparation

30 mins

cooking

Intermediate

Servings

(0)

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Buddha bowls are a great option if you’re looking for a quick, tasty meal, because you can pretty much pack in anything you have from the fridge. This recipe is perfect for a delicious lunch or dinner containing lots of flavours and plenty of veg to contribute to your 5-a-day. The green pea hummus is especially delicious!

Check out our article on how to make a colourful Buddha bowl if you’re looking for some additional inspiration and want to add some extra colour to your diet!

Our method

Preheat the oven to 200°C/400°F/Gas mark 6
Drizzle the cauliflower florets with 1 tbsp of olive oil, sprinkle over the Baharat and season with salt and pepper.
Spread the florets evenly over a baking sheet and roast in the oven for 20-25 minutes, tossing once or twice throughout.
Mix the quinoa with the lemon juice, chopped parsley and a little olive oil.
To make the hummus: cook the peas according to pack cooking instructions, drain well and rinse under cold water. Blend the peas into a smooth purée in a food blender. Mix the crushed peas into the puree and stir in the tahini, lime juice, cumin, coriander and spring onions. Season with salt and pepper to taste.
To assemble your bowls: start with a big scoop of quinoa, add in a large helping of spicy cauliflower and some diced avocado, some pea hummus and some pickled red onions.
Top the whole bowl off with some chopped fresh parsley and pumpkin seeds and dig in!