Vegan buddha bowl
Published: January 19, 2022 at 12:35 PM
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Serves 4
Easy
Total time: 45 mins
+ cooling
0 reviews
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Check out this low calorie vegan buddha bowl. This bright and colourful bowl of goodness is a super easy way to get some nutritional balance into your day
Healthy
Vegan
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Cook’s tip: Boost your plant points
"By adding in different colours of sesame seeds - both black and white - this adds two additional plant points. I've also added in a tin of chickpeas to the baking tray with the cauliflower and carrots for an extra point (plus more fibre and protein), taking this recipe up to over 7 plant points in total."
Note these changes to the recipe will alter the nutritional information displayed.
Here are more ways to boost your plant points and plant-packed recipes.
Vegan buddha bowl recipe
Ingredients
Nutrition
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½ small red cabbage
shredded
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3 tbsp red wine vinegar
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1 tbsp caster sugar
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8 small carrots
halved or quartered lengthways
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3 tbsp pomegranate molasses
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2 tbsp olive oil
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1 small cauliflower
broken into little florets
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2 tsp ground turmeric
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250g pack ready-cooked barley or freekeh
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½ lemon
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a good handful rocket
SPICY TAHINI DRESSING
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2 tbsp tahini
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½ clove garlic
crushed
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4 tbsp vegan yogurt
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½ lemon
juiced
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½ tsp cumin seeds
toasted
Nutrition: per serving
-
kcal347
low
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fat11.3g
-
saturates2.2g
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carbs45.3g
-
sugars18.1g
-
fibre11g
-
protein10.6g
-
salt0.3g
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Method
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step 1
Put the cabbage in a bowl, mix the vinegar and sugar, and pour over. Season and toss. Leave for 30 minutes, tossing now and again.
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step 2
Heat the oven to 200C/fan 180C/gas 6. Put the carrots in a bowl with the pomegranate molasses and 1 tbsp olive oil. Season and toss.
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step 3
Put the cauli in another bowl with the turmeric and another tbsp of olive oil. Season and toss.
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step 4
Put the carrots and cauli on separate ends of a large non-stick baking tray. Roast for 20-25 minutes or until tender. Cool to room temperature.
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step 5
Heat the barley following pack instructions then tip into a bowl and season with salt and pepper, and a squeeze of lemon juice.
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step 6
Mix the dressing ingredients with a good splash of boiling water to loosen it. Season.
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step 7
Divide the barley between 4 bowls then top with the roasted veg, pickled cabbage, rocket and the dressing.
Try one of our other exciting vegan recipes here...
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