Sweet potato and quinoa Buddha bowl
This colourful Buddha bowl contains plant-based protein and vegetables for a heart-friendly and filling main meal.
Eat well
Quinoa salad
This salad is gluten-free, high in fibre and packed with flavour.
Meal type: Salad
Serves: 2
Preparation time: 15 minutes
Cooking time: 20 minutes
- Place the quinoa in a small pan with 250ml cold water, bring to the boil, then lower the heat and simmer for 10 minutes until all the water is absorbed.
- Turn off the heat, cover with a lid and leave to steam for 10 minutes. Then tip the quinoa into a bowl and leave it to cool down completely.
- Mix the oil, lemon juice and vinegar together with the parsley and garlic and stir into the quinoa with plenty of ground black pepper.
- Add the onion, pepper, tomatoes and pomegranate seeds. Stir and serve chilled. This will keep for 2 days.
Cook's tip
We used red, white and black (tricolour) quinoa, but any will work. Get creative and add peas, broccoli, peppers, spinach, cooked chickpeas or a handful (50g or 2oz) of blanched almonds or walnuts.
How we made it healthier
Quinoa has all the essential amino acids you find in animal protein, and it’s low in fat.
Nutritional Information
Each Portion Contains:
Energy
1060kJ
252kcal
13%
Carbs
42g
-
Fibre
8.1g
27%
Fat
5.5g
Low
8%
Saturates
0.7g
Low
4%
Sugar
11.4g
Low
13%
Salt
0.05g
Low
1%
% = an adult's reference intake
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Ingredients
100g (3½ oz) quinoa
1 tsp olive oil
Juice ½ lemon
1 tsp red wine vinegar
2 tbsp fresh parsley, chopped
1 clove garlic, crushed
½ red onion, finely chopped
1 small yellow or green pepper, deseeded and diced
100g (3½ oz) cherry tomatoes, halved
80g (3oz) pomegranate seeds
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