Buddha bowls with shredded sprouts
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- olive oil
- 1 lemonzested and juiced
- 1 tbsp Dijon or wholegrain mustard
- 400g cooked quinoa or couscous
- a handful of each coriander and mintchopped
- 2 carrotspeeled and shredded
- 400g tin pinto, borlotti beans or chickpeasrinsed and drained
- 12 brussels sproutstrimmed and finely sliced
- 2 cooked beetrootcubed
- 2 red peppersseeded and diced
- 2 tbsp sunflower or pumpkin seedstoasted
Nutrition:
- kcal428low
- 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.
