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Buddha Bowl

Dairy-free

A vibrant, plant-based bowl of roasted veg, spiced chickpeas, fresh herbs and creamy lemon dressing for a bright, nourishing main.

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Prep: MEDIUM

4 Servings

Ingredients

• 460g purple sprouting broccoli

• 300g baby rainbow carrots

• olive oil

• 3 garlic cloves

• 150g kale

• 2 lemons, finely zested and juiced

• 200g bulgur wheat

• 100ml white vinegar

• 50g caster sugar

• 2 banana shallots

• 3 black peppercorns

• 1 tin chickpeas

• 1 tsp smoked paprika

• 1 tsp Cajun spice blend

• 1 block Violife Greek White Cheese

• 1 tsp lemon pepper

• 100ml Flora Plant Based Cream

Method

Drizzle the purple sprouting broccoli and baby carrots with olive oil, salt and pepper, add 1 garlic clove and roast in a hot oven for 8 mins.
Wash and tear the kale from the stems, drizzle with olive oil and lemon juice, season with salt and pepper and massage to wilt.
Cook the bulgur wheat in 400ml salted water until the water has evaporated, then cool and fluff the grains with a fork.
Bring the white vinegar and caster sugar to a boil, remove from the heat, then add thinly sliced banana shallots and the peppercorns and allow to cool.
Drain the chickpeas, toss with smoked paprika, Cajun spice blend, a drizzle of olive oil and 1 grated garlic clove, then roast in a hot oven for 10 mins and season with salt.
Break up the Violife Greek White Cheese and blend with the zest of 1 lemon, a splash of lemon juice, lemon pepper, salt and Flora Plant Based Cream until smooth.
Toast the omega seed mix in a hot pan.
For the herb dressing, blend the Violife Prosociano, coriander, parsley, 1 garlic clove, lemon juice, olive oil, salt and pepper. Use olive oil or lemon juice to adjust the consistency and season to taste.