Vegan buddha bowl
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 4
Skip to ingredients
- ½ small red cabbageshredded
- 3 tbsp red wine vinegar
- 1 tbsp caster sugar
- 8 small carrotshalved or quartered lengthways
- 3 tbsp pomegranate molasses
- 2 tbsp olive oil
- 1 small cauliflowerbroken into little florets
- 2 tsp ground turmeric
- 250g pack ready-cooked barley or freekeh
- ½ lemon
- a good handful rocket
SPICY TAHINI DRESSING
- 2 tbsp tahini
- ½ clove garliccrushed
- 4 tbsp vegan yogurt
- ½ lemonjuiced
- ½ tsp cumin seedstoasted
Nutrition: per serving
- kcal347low
- fat11.3g
- saturates2.2g
- carbs45.3g
- sugars18.1g
- fibre11g
- protein10.6g
- salt0.3g
Method
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.
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.
step 3
Put the cauli in another bowl with the turmeric and another tbsp of olive oil. Season and toss.
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.
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.
step 6
Mix the dressing ingredients with a good splash of boiling water to loosen it. Season.
step 7
Divide the barley between 4 bowls then top with the roasted veg, pickled cabbage, rocket and the dressing.
