High Protein Plant based Buddha Bowl

We are excited to share with you a delicious and nutritious recipe that we have created in collaboration with Kerry, a talented nutrition coach and the owner of Loving Life With Lemons. Our High Protein Plant-based Buddha Bowl is a satisfying and healthy meal that is packed with essential nutrients to keep you feeling great. We hope you enjoy making and eating this delicious bowl!

Let start cooking ...

Prep time: 15mins

Cook time: 35mins

Servings: 2-3 person

Estimated Nutritional Information per serving:

• P 25g F 22g C 38g

1 whole Beetroot (roughly the size of a baseball) diced into bite sized pieces. 1/2 small cauliflower head, separated into florets/ 1 can of rinsed chickpeas 3/4Cup Raw white Quinoa (1.5 cups water to cook) 1 Packet of Firm Tofu (approx.400g) -See Crispy Tofu recipe 1 whole Avocado (ripe but still firm) 2-3 Handfuls Green Leaves of choice 2-3 Tbsp Hemp Seeds	For the cashew dressing 1/2 cup (70g raw cashews) soaked in cool water overnight (or boil with water in a saucepan for 15 minutes) 1/2 cup (120ml filtered water) 1 cloves garlic, roughly chopped 1/4 tsp sea salt + more to taste Freshly cracked black pepper to taste 1 tbsp nutritional yeast 1 tbsp lemon juice Add all ingredients to a high speed blender and process until smooth.

Preparation

1. Preheat oven to 180c degrees on Fan assist.

2. Cook Quinoa as per packet instructions.

3. Chop beetroot into cubes and part boil for 30mins until Al dente.

4. To a sheet pan add the beetroot 1 side, and 1/4 head of chopped + washed cauliflower to the other side.

5. Drizzle with a little olive oil and salt and pepper, add to oven and roast for 15mins.

6. In a mixing bowl, combine 1 tbsp olive oil, 1/4 tsp turmeric, 1/4 tsp garlic powder. Add1 can of chickpeas to coat.

7. Add chickpeas to Air fryerand cook on 170c for 10mins.

8. Next make your dressing while the bowl ingredients are cooking.

9. Allow all ingredients to cook slightly and start to assemble your bowl.

To 1 bowl added :

• 1/4 cup of cooked roasted chickpeas

• 1/4 cup of cooked white quinoa

• 1/4 cup air fried crispytofu

• 1/2 cup of roasted beetroot

• 1/2 cup of roasted cauliflower,

• 1/4 cup chopped avocado.

• 1 tbsp of hemp seeds

• Handful of green leaves of choice (I used mesclun lettuce)

• Add 2-3 tbsp of dressing to bowL.

Tips

To store: Serve immediately and enjoy. Any leftovers place it in airtight containers and refrigerate for up to 4 days. Reheat before eating or store individual components separately and assemble when ready to serve.