Buddha bowl
This buddha bowl is full of flavour while still being packed with flavour. The spelt, quinoa, red rice and wild rice is topped with broccoli, sweet potato chunks and a hard boiled egg. The dressing mixes miso paste, balsamic vinegar, tamari and lemon juice to elevate the dish.
- Makes2
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
Ingredients
- 250g sweet potato, peeled and chopped
- 1 tbsp olive oil
- 80g pack broccoli florets
- 1 medium Waitrose British Blacktail Free Range Egg
- 250g pack Waitrose Love Life Spelt, Quinoa, Red Rice & Wild Rice
FOR THE DRESSING
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 2 tsp tamari or soy sauce
- 2 tsp miso paste
- 1 Zest of lemon
TO SERVE
- 2 salad onions, thinly sliced
- 8 cherry tomatoes, halved
- 1 carrot, peeled and coarsely grated
- 4 sheets Itsu Crispy Seaweed Thins, (from a 3x5g pack)
Method
Preheat the oven to 200°C, gas mark 6. Put the sweet potato into a roasting tin, toss with the olive oil and season. Roast for 15 minutes then add the broccoli and roast for a further 10 minutes until coloured and tender.
Mix all the dressing ingredients together in a bowl and set aside. Cook the egg in boiling water for 7 minutes, or until hard boiled. Cool under running water, peel and slice.
Cook the spelt pouch according to pack instructions. Divide between 2 wide bowls, arrange the roasted vegetables over the top together with the remaining ingredients. Drizzle with the dressing and serve immediately.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 2,344kJ/ 558kcals |
---|---|
Fat | 21g |
Saturated Fat | 3.8g |
Carbohydrates | 77.9g |
Sugars | 26.7g |
Fibre | 11.5g |
Protein | 14.3g |
Salt | 1.6g |