Buddha bowl with Peppadews

Buddha Bowl

Buddha Bowl

3.4
(7)

A delicious rainbow buddha bowl with a quinoa base, topped with grilled PEPPADEW® Roasted Red Peppers, crispy chickpeas and fresh vegetables.

Created by @veggiefoodjoe

Buddha Bowl
PEPPADEW® Recipe Serving
SERVING

Serves 2

PEPPADEW® Recipe Time
PREP TIME

15 minutes

PEPPADEW® Recipe Time
COOK TIME

30 minutes

PEPPADEW® Recipe Serving
SERVING

Serves 2

PEPPADEW® Recipe Time
PREP TIME

15 minutes

PEPPADEW® Recipe Time
COOK TIME

30 minutes

Ingredients

PEPPADEW® Roasted Red Peppers

  • 100g quinoa (or 250g ready-cooked pouch)
  • 1x small can sweetcorn (165g)
  • 1x carrot
  • 100g cherry tomatoes
  • 1 jar PEPPADEW® Roasted Red Peppers
  • ¼ red cabbage
  • 1x can chickpeas (400g)
  • 1tbsp olive oil
  • 1tsp paprika
  • 1tsp chilli flakes
  • 1tsp turmeric
  • 1x large avocado

For dressing:

  • 30ml olive oil
  • 15ml red wine vinegar
  • 1tsp Dijon mustard
  • 1tbsp maple syrup

 

Optional garnishes: Spring onions, sesame seeds, micro herbs.

A nourishing and visually stunning dish featuring a quinoa base, decked with grilled PEPPADEW® Roasted Red Peppers, crispy chickpeas, and an array of fresh vegetables. This wholesome vegetarian option not only satisfies tastebuds but also provides a burst of colours and nutrients in every bite.

Method

  • If using uncooked quinoa, cook in a saucepan as per the packet instructions.
  • Place the oil in a saucepan with the spices and fry the chickpeas until crispy (approx. 5 minutes).
  • Place all the dressing ingredients in a mason jar and shake until combined.
  • Slice the carrot, avocado, red cabbage and cherry tomatoes.
  • Place the quinoa at the base of a bowl, then add all ingredients on top in segments.
  • Take the peppers from the jar, slice them lengthwise and place them in the centre of the bowl.
  • Drizzle with the dressing and top with the optional garnishes.

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PEPPADEW® Retailer Logos Amazon

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PEPPADEW® Retailer Logos Amazon

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