Spring Buddha Bowl [vegan]

Name: Spring Buddha Bowl [vegan]
Prep time: 10 min
Total time: 20 min
Ingredients: 4 asparagus; 2 radishes; leftover quinoa or 75g raw [2.6oz / US 1/2cup]; 400g chickpeas [14oz] to roast; small handful fresh watercress; Watercress Hummus leftover; Creamy Rhubarb Vinaigrette; salt & pepper

Published on May 1, 2015 | In English | By theflexitarian |

3 Comments

- Prep Time
- 10 Minutes
- Cook Time
- 20 Minutes
- Difficulty Level

I made this Spring buddha bowl using some quinoa and watercress hummus leftovers. It is such a healthy lunch!

I serve it drizzled with some of my creamy rhubarb vinaigrette but you can use any type of dressing you like (or none at all!).

I roast the chickpeas to add some crunch but you can just use them straight from the can. As I usually make extra roasted chickpeas so I can use them later, this recipe calls for one 400g can of chickpeas. Reduce this amount if you need.

This recipe makes enough for one person and can easily be doubled up.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Nut-Free, Soya-Free, Vegan

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Ingredients

4 asparagus
2 radishes
leftover quinoa or 75g raw [2.6oz / US 1/2cup]
400g chickpeas [14oz] to roast
small handful fresh watercress
Watercress Hummus leftover
Creamy Rhubarb Vinaigrette
salt & pepper

Nutrition Info

Instructions

Preheat the oven to 220C/425F/Gas 7.
Drain chickpeas. Pat dry. Place in a roasting tin. Coat them in 2 Tbsp olive oil, 1/2 tsp salt.
Place in the oven for 15-20 mins (depending on the size of the chickpeas). Toss every 10 mins so they are evenly crisp.
If you do not have any leftover quinoa, cook 75g [2.6oz / US 1/2cup] in boiling water following packet instructions. Once cooked drained and reserve on the side.
Wash watercress and spin in a salad spinner until dry. Cut radishes in thin slices.
Heat some salted water in another saucepan. When boiling add asparagus and cook for around 5-8 mins until tender (they should still have a bite).
Place some watercress at the bottom of a largish plate. Top with quinoa, asparagus, radish and watercress hummus. Sprinkle with roasted chickpeas.
Serve with a drizzle of vinaigrette.