Spring Buddha Bowl [vegan]

This Spring buddha bowl is such a healthy lunch with hearty quinoa and some watercress hummus.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

Prep Time 10

Cook Time 20

Total Time 30

Course Lunchbox, Salads

Cuisine English

Servings person

Calories 618 kcal

Equipment

oven tray

2 saucepans

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

4 asparagus
2 radishes
leftover quinoa or 75g raw
200 g chickpeas to roast
small handful fresh watercress
watercress hummus
oil & vinegar vinaigrette
salt & pepper

Instructions

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.

Nutrition

Serving: 300gCalories: 618kcalCarbohydrates: 106gProtein: 30gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gSodium: 22mgPotassium: 1152mgFiber: 22gSugar: 11gVitamin A: 549IUVitamin C: 7mgCalcium: 151mgIron: 11mg

Find this recipe online:

Spring Buddha Bowl [vegan]

https://theflexitarian.co.uk/recipe-items/spring-buddha-bowl-vegan/