Broccoli ‘Buddha’ bowls
March 29, 2020
: 4-6
: 15 min
: 20 min
: Easy
Perfect for a mid-week lunch or homemade brunch, these broccoli ‘Buddha’ bowls pack a nutrient punch. Roasting the broccoli adds a lovely char, while the dried cherries lift the nutty notes from the almonds and tahini dressing.
Ingredients
- 100g purple sprouting broccoli, trimmed
- 200g broccoli, cut into 1-inch florets
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Maldon sea salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons Greek tahini
- 3-4 tablespoons water
- 2 tablespoons lemon juice
- 1 teaspoon clear honey (or maple syrup to make vegan)
- 1 teaspoon rapeseed oil
- 1 tablespoon pumpkin seeds
- 45g almonds
- ½ tablespoon sunflower seeds
- 30g dried cherries
- 1 packet of Merchant Gourmet Red & White Quinoa (250 g cooked)
Directions
- Step 1 Preheat the oven to 200 degrees Celcius (fan force) and line a baking tray with baking paper.
- Step 2 Place the broccoli into a medium-sized bowl. Drizzle over 1 tablespoon of olive oil and season with sea salt and white pepper. Use your hands to coat the broccoli evenly and spread it out on the tray.
- Step 3 Roast for 15-20 minutes. Remove and leave to cool.
- Step 4 Turn the oven down to 160 degrees Celcius (fan force) and toast the pumpkin seeds and almonds together for 6 minutes or until they become aromatic. (Nuts and seeds turn bitter very quickly so keep a close eye on them).
- Step 5 To make the dressing, whisk the tahini, water, lemon juice, honey, and remaining 1 teaspoon of olive oil in a small jug until well-combined.
- Step 6 To assemble the salad, combine the quinoa, pumpkin seeds, almonds, sunflower seeds, and dried cherries in a large bowl. Arrange the roasted broccoli on the serving plate and spoon the quinoa mix on top. Place the dressing in serving jug.
Variations:
- For an extra green boost, serve with a few sprigs of watercress or sliced avocado.
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