Recipes

Buddha Bowl with Chipotle Cauliflower, Pea Hummus, Quinoa, Pickled Red Onions and Pumpkin Seeds

Lactose Free

Lactose Free

Lactose Free

Lactose Free without the Yoghurt

Gluten Free

Gluten Free

Pescatarian

Pescatarian

Vegan

Vegan

Vegetarian

Vegetarian

Ingredients

  • 1 small cauliflower, chopped into florets
  • 2 tbsp extra virgin olive oil
  • 2 tsp Baharat
  • Pinch sea salt flakes & freshly ground black pepper
  • 100g quinoa, cooked
  • Juice of ½ a lemon
  • Small handful chopped parsley
  • 1 avocado, peeled and sliced
  • Chopped fresh parsley, to serve
  • Pumpkin seeds, to serve

For the pea hummus

  • 300g frozen peas
  • 3 tbsp tahini
  • 3 tbsp lemon juice
  • ½ tsp ground cumin
  • Small handful chopped fresh coriander
  • 2 spring onions, trimmed and finely chopped
  • 2 cloves garlic

For the pickled onions

  • 150ml cider vinegar
  • 1 ½ tbsp caster sugar
  • 6 black peppercorns
  • 6 coriander seeds
  • 2 small red onions, sliced into rings

Method

  1. Preheat the oven to 200°C/400°F/Gas mark 6.
  2. Drizzle the cauliflower florets with 1 tbsp of olive oil, sprinkle over the Baharat and season with salt and pepper. Spread the florets evenly over a baking sheet and roast in the oven for 20-25 minutes, tossing once or twice throughout.
  3. Mix the quinoa with the lemon juice, chopped parsley and a little olive oil.
  4. To make the hummus, cook the peas in a pan of salted boiling water, drain well and rinse under cold water. Blend the peas into a smooth purée in a food blender. Mix the crushed peas into the puree and stir in the tahini, lime juice, cumin, coriander and spring onions. Season with salt and pepper to taste.
  5. For the pickled red onions, pour the vinegar into a saucepan and add the sugar, some salt, the peppercorns and coriander seeds. Bring to simmering point and simmer until the salt and sugar have dissolved. Remove from the heat. Put the onion slices into a colander and pour over some boiling water. Drain well. When cool enough to handle, pack the onion rings into a sterilised jar, cover with the warm vinegar, seal and allow to pickle for 2 hours. Any leftover pickled onions keep well and can be used in future dishes.
  6. To assemble your bowls, start with a big scoop of quinoa, add in a large helping of spicy cauliflower and some diced avocado, some pea hummus and some pickled red onions.
  7. Top the whole bowl off with some chopped fresh parsley and pumpkin seeds and dig in!

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