VEGANUARY WINTER BUDDHA BOWL
A healthy dish for Veganuary, this exclusive recipe includes protein rich falafel and seasonal vegetables packed full of vitamins and minerals. Cabbage, kale, beetroot and carrot make up the ingredients list, topped with a green zingy tahini sauce and pan-fried seeds. This recipe is fuel for a healthy start to the year, and will provide you with an energy boost and a nutritious meal for any time of the day. Where possible, we suggest choosing organic ingredients for this recipe.
SERVES:
2 people
COOKING TIME:
Prep time: 25 minutes
Cook time: 35 minutes
KALE FALAFEL
INGREDIENTS & METHOD
1 can of chickpeas
2 cups of kale (leaves only) (packed full)
Juice of 1 lemon
2 cloves garlic
¼ cup chickpea flour
3 tbs extra virgin olive oil
¼ tsp cumin
¼ tsp red pepper flake
¼ tsp salt
½ tsp smoked paprika
1 - Pre heat oven to 350F / 180C / 160C fan.
2 - Rinse and drain the chickpeas making sure you dry the well. If you are using home cooked chickpea’s use 400g.
3 - In a food processor add your cloves of garlic and blend so they are minced.
4 - Add your kale and blend until you have them finely chopped.
5 - Next add other ingredients, olive oil, spices and blend. Not too much as you want to see chunks of chickpea in the mix.
6 - Make up about x10 patties or balls from the mix.
7 - Place on a baking tray lined with baking parchment and bake in the oven for about 20-30 mins or until just brown and crisp on the outside but moist in the middle.
1 can of chickpeas
2 cups of kale (leaves only) (packed full)
Juice of 1 lemon
2 cloves garlic
¼ cup chickpea flour
3 tbs extra virgin olive oil
¼ tsp cumin
¼ tsp red pepper flake
¼ tsp salt
½ tsp smoked paprika
1 - Pre heat oven to 350F / 180C / 160C Fan.
2 - Rinse and drain the chickpeas making sure you dry the well. If you are using home cooked chickpeas use 400g.
3 - In a food processor add your cloves of garlic and blend so they are minced.
4 - Add your kale and blend until you have them finely chopped.
5 - Next add other ingredients, olive oil, spices and blend. Not too much as you want to see chunks of chickpea in the mix.
6 - Make up about x10 patties or balls from the mix.
7 - Place on a baking tray lined with baking parchment and bake in the oven for about 20-30 mins or until just brown and crisp on the outside but moist in the middle.
ROASTED CHILLI CORIANDER CARROTS
INGREDIENTS & METHOD
6 carrots (small to medium)
Drizzle of olive oil
¼ tsp smoked paprika
Chilli flakes
Fresh coriander (handful)
Salt and pepper
1 - Pre heat oven to 350F/180C/160C fan.
2 - Slice carrots into rounds and toss in a bowl with olive oil, smoked paprika, salt and pepper.
3 - Place on a baking tray roast for 20 mins or until soft.
4 - Once cooked add chopped fresh coriander and chilli flakes to taste and toss so well coated.
6 carrots (small to medium)
Drizzle of olive oil
¼ tsp smoked paprika
Chilli flakes
Fresh coriander (handful)
Salt and pepper
1 - Pre heat oven to 350F/180C/160C fan.
2 - Slice carrots into rounds and toss in a bowl with olive oil, smoked paprika, salt and pepper.
3 - Place on a baking tray roast for 20 mins or until soft.
4 - Once cooked add chopped fresh coriander and chilli flakes to taste and toss so well coated.
PEARL BEETROOT COUS COUS
INGREDIENTS & METHOD
1 cup pearl couscous
1 small beetroot
1 tbs extra virgin olive oil
Juice of 1 lemon
¼ tsp salt
¼ tsp black pepper
1 - While carrots are cooking, bring a pot of water to the boil (as per packet instruction).
2 - Simmer for 12-15 mins, drain and place back into the saucepan.
3 - Add grated beetroot, olive oil, lemon juice, salt and black pepper to taste and set aside.
1 cup pearl couscous
1 small beetroot
1 tbs extra virgin olive oil
Juice of 1 lemon
¼ tsp salt
¼ tsp black pepper
1 - While carrots are cooking, bring a pot of water to the boil (as per packet instruction).
2 - Simmer for 12-15 mins, drain and place back into the saucepan.
3 - Add grated beetroot, olive oil, lemon juice, salt and black pepper to taste and set aside.
GREENS WITH LEMON OLIVE OIL AND PARSLEY
INGREDIENTS & METHOD
½ seasonal winter cabbage
60-80g kale leaves
Juice of ½ lemon juice
Handful of chopped fresh parsley
Salt and black pepper
1 - Finely chop cabbage and kale (massage leaves with olive oil and a touch of lemon juice to soften leaves of the kale first) and steam in a steamer until tender (if you don’t have a steamer you can add to boiling water and simmer until tender.
2 - Once cooked add drain, put back into your saucepan and add lemon juice, olive oil, parsley and salt and black pepper to taste.
½ seasonal winter cabbage
60-80g kale leaves
Juice of ½ lemon juice
Handful of chopped fresh parsley
Salt and black pepper
1 - Finely chop cabbage and kale (massage leaves with olive oil and a touch of lemon juice to soften leaves of the kale first) and steam in a steamer until tender (if you don’t have a steamer you can add to boiling water and simmer until tender.
2 - Once cooked add drain, put back into your saucepan and add lemon juice, olive oil, parsley and salt and black pepper to taste.
ZINGY TAHINI DRESSING
INGREDIENTS & METHOD
1/3 cup of tahini
1 clove of garlic
1/3 cup fresh parsley
1/3 cup water
¼ tsp salt
¼ tsp black pepper
1 - In a blender, combine all of the ingredients and blend until creamy.
1/3 cup of tahini
1 clove of garlic
1/3 cup fresh parsley
1/3 cup water
¼ tsp salt
¼ tsp black pepper
1 - In a blender, combine all of the ingredients and blend until creamy.
PAN FRIED PUMPKIN & SESAME SEEDS
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
Salt and black pepper
1 - Pan fry seeds with a little salt and black pepper until slightly toasted.
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
Salt and black pepper
1 - Pan fry seeds with a little salt and black pepper until slightly toasted.
MAKING UP YOUR BUDDHA BOWL
Add your falafel, couscous, roasted carrots and greens into your bowl and sprinkle with pan fried pumpkin and sunflower seeds, drizzle over as much dressing as you like!
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