Recipes
Buddah bowl
With mushrooms, peppers, sweet potato and spinach, this hearty bowl is full of healthy veggies
With mushrooms, peppers, sweet potato and spinach, this hearty bowl is full of healthy veggies
Cook: 35 Mins
Serves: 2
Price: £1.63 per serving
Nutritional Information
Each 0 serving contains
Energy
0kj
358kcal
0kj
358kcal
18%
Fat
12.9g
12.9g
Med
18%
18%
Saturates
1.4g
1.4g
Low
7%
7%
Sugars
8.6g
8.6g
Med
10%
10%
Salt
0.36g
0.36g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
0/0
Typical energy values per 100g:
0/0
Ingredients
200g pack Asda Diced Sweet Potato
2 red peppers, deseeded and cut into 1.5cm pieces
2 tbsp sunflower oil
115g pack Asda Shitake Mushrooms
400g can Asda Chick Peas, drained and rinsed
1 tsp ground cumin
180g bag washed baby leaf spinach
15g sunflower seeds
250g pack Merchant Gourmet Quinoa, Grains and Red Rice Mix
100ml Asda Good and Counted Chilli and Coriander Dressing
Method
1
Preheat the oven to 200c/180C fan/Gas 6. Put the sweet potato and peppers in a roasting tin with 1 tbsp oil and toss until coated in oil. Cook in the oven for 20 minutes.
2
Add the mushrooms and cook for another 10 minutes.
3
Meanwhile heat the rest of the oil in a frying pan and stir in the cumin. Add the chick peas and cook over a medium heat, stirring for 3 minutes. Tip into a bowl.
4
Add the spinach to the pan and cook until it wilts. Tip into a bowl and wipe the pan with kitchen paper. Add the sunflower seeds to the pan and toss over a medium heat for 1 minute until lightly toasted.
5
Cook the quinoa mix in the microwave as instructed and divide between 2 large bowls.
6
Top with the roasted vegetables, spinach and chickpeas and drizzle on the dressing, then sprinkle the sunflower seeds on top.