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Are you follow @plantfuture ? I LOVE his recipe videos!! ??⠀
SPANISH BUDDHA BOWL INGREDIENTS: -⠀
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FOR THE POTATOES: -⠀
– 2 large potatoes, cut into cubes⠀
– 4-5 artichoke pieces from a jar⠀
– 1 sprig rosemary⠀
– 3 cloves garlic, smashed⠀
– 2 tbsp paprika⠀
– 2 tbsp olive oil⠀
– Salt & pepper to taste⠀
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FOR THE PEPPERS/ASPARAGUS:⠀
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– 4-5 small peppers⠀
– 8-10 pieces of asparagus⠀
– 1 tbsp olive oil⠀
– 1 tbsp white wine vinegar⠀
– 1 tbsp maple syrup⠀
– Salt & pepper to taste⠀
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FOR THE QUINOA:⠀
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– 80g dry quinoa – 1 veg stock cube⠀
– 1 pinch saffron⠀
– 1 small onion, finely chopped⠀
– 1 bay leaf⠀
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FOR THE DRESSING:⠀
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– 20g cashews⠀
– 30g hemp hears⠀
– Half clove garlic⠀
– Small handful fresh parsley⠀
– Juice of half a lemon⠀
– Salt & pepper to taste⠀
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FOR THE SALAD:⠀
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– Half a cucumber, sliced⠀
– 5 cherry tomatos, halved⠀
– 5 olives, halved⠀
– Handful of favourite salad leaves⠀
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DIRECTIONS:⠀
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1. Mix all the ingredients for the potatoes together in a bowl and then place on a baking tray. Roast for 30 mins in an oven set at 180ºC.⠀
2. Mix all the asparagus and peppers with salt, pepper & olive oil in a bowl then place on a baking tray. Roast for 20 mins in an oven set at 180ºC. When they come out sprinkle with the vinegar & maple syrup.⠀
3. For the quinoa, fry the onions in oil for a few minutes then add the rest of the ingredients to the pan. Simmer with the lid on for 15mins until the quinoa is cooked and fluffy.⠀
4. For the dressing simply blend all the ingredients until smooth.⠀
5. Dress the salad ingredients with olive oil, lemon & fresh parsley. Season with salt & pepper.⠀
6. To serve follow video instructions. ENJOY! 🙂
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