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

10 mins
preparation
30 mins
cooking
Intermediate
2
Servings

Logo Thanks to Yes Peas !
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

  1. Preheat the oven to 200°C/400°F/Gas mark 6

  2. Drizzle the cauliflower florets with 1 tbsp of olive oil, sprinkle over the Baharat and season with salt and pepper.

  3. Spread the florets evenly over a baking sheet and roast in the oven for 20-25 minutes, tossing once or twice throughout.

  4. Mix the quinoa with the lemon juice, chopped parsley and a little olive oil.

  5. 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.

  6. 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.
  7. Top the whole bowl off with some chopped fresh parsley and pumpkin seeds and dig in!

Ingredients

Birds Eye product(s) needed for this recipe

Ingredients List

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
 
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

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