Spring Buddha Bowl [vegan]
This Spring buddha bowl is such a healthy lunch with hearty quinoa and some watercress hummus.
from 1 vote
Dairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
leftover quinoa or 75g raw
chickpeas to roast
small handful fresh watercress
oil & vinegar vinaigrette
salt & pepper
Preheat the oven to 220C/425F/Gas 7.
Drain the 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] of dry quinoa in boiling water following packet instructions. Once cooked drained and reserve on the side.
Wash the watercress and spin in a salad spinner until dry. Cut radishes in thin slices.
Heat some salted water in another saucepan. When boiling add the 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.
DID YOU MAKE THIS RECIPE?
Leave a review in the comments below! or share it on Instagram tagging
I cannot wait to see your posts!