Roasted Veggie and Quorn Meatless Grounds Winter Buddha Bowl

Name: Roasted Veggie and Quorn Meatless Grounds Winter Buddha Bowl
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 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; 10.58oz Bag 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; 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

(16)

3 out of 5 stars

Rate this recipe

A bowl of bulgur wheat topped with Quorn Grounds, roasted carrots, roasted beets, sweet potato, and bell pepper topped with green onions, dried cranberries, and pumpkin seeds.

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)

38.1g of fat
(Per serving)

A bag and a box of Quorn Meatless Grounds showing the plated product and information on an orange and charcoal background.

Made with Quorn Grounds

See product See recipes

Soy-free

High in Protein

High in Fiber

Low in Saturated Fat

No Artificial Ingredients

Cook mode (Keep screen awake)

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:

10.58oz Bag 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:

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.
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:

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.
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: