Buddha bowls with shredded sprouts

Name: Buddha bowls with shredded sprouts
Total time: 20 min
Yield: Serves 4
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

Published: November 18, 2016 at 11:41 AM

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Serves 4

Easy

Total time: 20 mins

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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!

Vegan

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Alternatives

Complete the dish

Try these Buddha bowls with shredded sprouts, then check out our vegan buddha bowl and buddha bowl with sweet potato and chickpeas. 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

Nutrition

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

Nutrition: per serving

kcal428

low
fat10.9g
saturates1.5g
carbs57.8g
sugars11.8g
fibre13.9g
protein17.9g
salt0.3g

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

Wholewheat Vegan Spaghetti Recipe with Broccoli, Chilli and Lemon

Check out more of our quick veggie meals here, too...

Lemon Ravioli Recipe with Greens

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