Recipes

Roasted Veggie and Quorn Meatless Grounds Winter Buddha Bowl

Loaded with roasted veggies and bulgur wheat, this nutritious winter Buddha bowl with Quorn Meatless Grounds makes a delicious lunch or dinner. Drizzle with a zesty lemon and chive vinaigrette before serving and enjoy!

Serves 4

65 mins

A Little Effort

661 cals
(Per serving)

38.1 g of fat

Made with Quorn Meatless Grounds

Soy-free
Excellent source of protein
Non-gmo

Ingredients

Roasted Veggies:
  • 1 large sweet potato, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 red bell pepper, chopped
  • 2 tbsp olive oil
  • 1 tbsp finely chopped fresh thyme
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 small beetroots, peeled and chopped
Buddha Bowl:
  • 1 pack Quorn Meatless Grounds
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 3/4 cup shredded kale, stems removed
  • 1 and 1/4 cups cooked bulgur wheat
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup dried cranberries
Lemon Chive Vinaigrette:
  • 2 tbsp olive oil
  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp honey
  • 2 tbsp finely chopped fresh chives
  • 1/2 tsp salt

Method

For the roasted veggies:

  1. Preheat your oven to 428 F / Fan 200 C / Gas 7. In a large bowl, toss together the sweet potato, carrot, red pepper, olive oil, thyme, cumin, salt and pepper. Arrange on a parchment paper-lined baking tray in a single layer.
  2. Add the beets to the bowl and toss until coated in the remaining oil mixture. Add to the baking tray with the other veggies. Roast, turning once, for 20-30 minutes or until tender.

For the buddha bowl:

  1. Meanwhile, heat the oil in large wide frying pan over a medium heat. Cook the onions, garlic, paprika, cumin, coriander, pepper, salt and cinnamon for 3-5 minutes until starting to soften. Stir in the Quorn Meatless Grounds and cook for 2-3 minutes or until well coated. Stir in the kale, then cook for another 5-7 minutes or until wilted and tender.
  2. Divide the bulgur wheat between 4 bowls. Top each bowl with the roasted veggies, Quorn Mince and kale mixture, goats cheese, pumpkin seeds and cranberries.

For the lemon chive vinaigrette:

  1. Whisk together oil, lemon zest, lemon juice, honey, chives and salt. Drizzle over the power bowl before serving.

Chefs tip

For extra indulgence, add crumbled goats cheese to finish.

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