The Buddha Bowl is a wholesome mishmash of mother natures goodness. Served upon a bed of raw spinach, this salad is packed full of herby quinoa, crunchy cabbage, sweet carrot, roasted spicy chickpeas, maple sweet potato chunks and a ripe and ready avocado. Dressed with a chunky tahini dressing, this salad will keep you fuller for longer.
The quinoa can be cooked on the hob for 15 minutes with a sprinkle of herbs de province; a mixture of dried spices deriving from southern France, and a dash of apple cider vinegar. To accompany the quinoa, the carrot and cabbage salad is simply raw: a small carrot grated mixed with 1/4 of the head of a red cabbage. And finally, the show stoppers: sweet potato chunks, roasted chickpeas and tahini dressing – the recipes can be found here.