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Lunchtime Buddha bowl (ve)
A vibrant, nutrient-dense plant-based bowl, highly customisable and easy to prep in bulk. Portion sizes relate to a child of secondary school age, please adjust to suit your needs.
Ingredients
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1.2 litresvegetable stock
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2.2 gturmeric powder
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400 gbrown rice dried weight
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200 gquinoa dried weight
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400 gtinned green lentils drained weight
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600 gtinned chickpeas drained weight
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300 gcarrots grated
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300 gred pepper finely diced
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200 gtinned sweetcorn drained weight
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150 gbaby spinach leaves
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100 gmixed salad leaves
For the mustard dressing
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60 mlDijon mustard
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60 mlwhite wine vinegar
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60 mlmaple syrup
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3.1 ggarlic powder
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5 gsalt
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100 golive oil
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15 mlwater
Instructions
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In a large pot, bring the vegetable stock and turmeric to a boil.
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Add the brown rice, reduce the heat to low, cover, and simmer for 15 minutes.
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Add the quinoa to the pot with the rice, stir gently, and replace the lid. Continue to simmer for a further 12 to 15 minutes until all the liquid is absorbed and both grains are tender.
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Remove from the heat and allow the grains to cool completely.
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Mix the carrots, red peppers and sweetcorn together in a bowl.
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Divide the cooled grains between your individual serving dishes.
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Arrange the spinach and mixed salad leaves on one side of the grain base.
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Spoon the lentils and chickpeas neatly on top of the grains, next to the salad.
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Top with the mixed raw vegetables.
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Drizzle the mustard dressing evenly over each bowl just before serving.
For the mustard dressing
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In a bowl or blender, whisk together the Dijon mustard, vinegar, maple syrup, garlic powder, and salt.
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While whisking, slowly drizzle in the oil to create a thick, creamy dressing. Add the water to thin the dressing to a pourable consistency.
Notes
Key facts per serving:
Fibre: 13g
Protein: 16g
Saturated fat: 1.3g
Other nutrition facts: contains omega-3, iron & zinc
Allergens: mustard, sulphites. May contain gluten
CO2 emissions: 1.13kg, low carbon (B rated)
