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

Nr of servings
2
Difficulty Level
Buddha Bowl with Chipotle Cauliflower and Pea Hummus, Quinoa, Pickled Red Onions, Pumpkin Seeds

Logo Thanks to Yes Peas !

Buddha bowls are a great option if you’re looking for a quick, healthy meal, because you can pretty much pack in anything you have from the fridge. This recipe is perfect for a nutritious and delicious lunch or dinner containing lots of flavours and plenty of vitamin C 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!

 

Nr of servings
2
Difficulty Level

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 
Birds Eye Peas
Birds Eye Garden Peas 375g
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

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 in a pan of salted boiling water, 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!