This month we’ve been Making It Tasty with @LucyMeck1 🍴 For Lucy’s last recipe, she’s showing you how to make a Vegan Buddha Bowl.
Make your next meal… a tasty one.
40 mins
Serves 4
Ingredients
½ Morrisons cauliflower cut into small florets
Morrisons olive oil
2 tbsp Morrisons smoked paprika for cauliflower, 1 tsp for chickpeas
1 tbsp Morrisons cayenne pepper
2 Morrisons red onions
1 Morrisons butternut squash
1 Morrisons can of chickpeas
1 tbsp Morrisons garlic powder
200g Morrisons quinoa (dry or cooked)
300g Morrisons whole leaf spinach
For the dressing:
50ml Morrisons maple syrup
Juice of 2 Morrisons loose lemons
Method
Preheat oven to gas 7 / 220*C / fan 200*C
Boil the cauliflower in a pan for 5 mins and then drain
Add to a bowl with a large glug of olive oil, 2 tbsp paprika, cayenne pepper, seasoning and place in the fridge to marinate for 30 mins
Chop the red onions into small wedges and cube the butternut squash
Place on a large roasting tray, drizzle with olive oil and season
Roast for 20-25 mins until cooked
In the meantime cook the quinoa (if not already cooked) as per packet instructions
Add 1 tbsp olive oil to a frying pan over a medium heat with garlic powder and 1 tsp smoked paprika
Then add the chickpeas
Cook for 5-10 mins until the chickpeas are crispy and coated
Place in a bowl to one side
In the same pan, add the marinated cauliflower and cook for a few mins on each side
To make the dressing, mix together the maple syrup and lemon in a small bowl
To assemble, add the quinoa, followed by a large handful of spinach
Top with the chickpeas, cauliflower and roasted onion and squash
Drizzle with the dressing and enjoy.
#MakingItTasty #Morrisons #PriceCuts
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