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Broccoli ‘Buddha’ Bowls

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Broccoli ‘Buddha’ Bowls

Mar 29, 2020 |
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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.

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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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