Quorn
Roasted Veggie and Quorn Meatless Grounds Winter Buddha Bowl
3.0714285714286 out of 5, 1 based on 14 ratings
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!
661 Cals
Per serving
Serves 4
65 mins
Difficulty
A Little Effort
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:
- 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:
- Whisk together oil, lemon zest, lemon juice, honey, chives and salt. Drizzle over the power bowl before serving.
Tip: For extra indulgence, add crumbled goats cheese to finish.
