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Buddha bowls with shredded sprouts

Name: Buddha bowls with shredded sprouts
Total time: 20 min
Ingredients: olive oil; lemon 1, zested and juiced; Dijon or wholegrain mustard 1 tbsp; cooked quinoa or couscous 400g; coriander and mint a handful of each, chopped; carrots 2, peeled and shredded; pinto, borlotti beans or chickpeas 400g tin, rinsed and drained; brussels sprouts 12, trimmed and finely sliced; cooked beetroot 2, cubed; red peppers 2, seeded and diced; sunflower or pumpkin seeds 2 tbsp, toasted

20 minutes
serves 4
Easy

Buddha bowls are generous portions of good-for-you ingredients piled into a bowl as a healthy but filling salad. They’re balanced in grains, protein, veggies and carbs, so choose what you fancy and get filling! Think of this as a savoury smoothie bowl: it’s all about those toppings!

Published: November 18, 2016 at 11:41 am

Try these Buddha bowls with shredded sprouts, then check out our vegan buddha bowl. Also make the most of your leftovers with our collection of Brussels sprouts recipes, including Brussels sprouts with bacon and chestnuts, sprouts with ginger and orange and roast sprouts.

Ingredients

olive oil
lemon 1, zested and juiced
Dijon or wholegrain mustard 1 tbsp
cooked quinoa or couscous 400g
coriander and mint a handful of each, chopped
carrots 2, peeled and shredded
pinto, borlotti beans or chickpeas 400g tin, rinsed and drained
brussels sprouts 12, trimmed and finely sliced
cooked beetroot 2, cubed
red peppers 2, seeded and diced
sunflower or pumpkin seeds 2 tbsp, toasted

Method

Step 1

Whisk 1 tbsp oil, lemon zest and juice, mustard and season well. Toss half the dressing with the cooked quinoa and the chopped herbs. Divide between four bowls. Top with the carrot, beans, sprouts, beetroot and pepper in piles on top of the quinoa. Spoon over the remaining dressing and scatter with the seeds to serve.

Try one of our other vegan recipes