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

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