Name: Sweet potato and quinoa Buddha bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 70g (3oz) quinoa; ½ tsp smoked paprika; 200g (7oz) sweet potato peeled and diced; 200g (7oz) carrot peeled and cut into chunks; 2 tsp rapeseed oil; 1 clove garlic peeled and thinly sliced; 215g (7½oz) tinned chickpeas drained; 150g (5oz) broccoli cut into florets (you can chop and use the stem); 30g (1oz) alfalfa or salad cress; 30g (1oz) pomegranate seeds; For the dressing:; Juice and zest of 1 small lemon; 30ml (2 tbsp) fresh mint leaves chopped; 1 tsp clear honey (or pomegranate molasses or date syrup)

Meal type: Main meal

Serves: 2

Preparation time: 15 minutes

Cooking time: 25 minutes

1. Place the quinoa in a pan with the smoked paprika and 300ml (10 fl oz) cold water. Bring to the boil, cover and simmer for 10 minutes until cooked. Fluff up with a fork.

2. Preheat the oven to 200ºC/180ºC fan/gas mark 6. Toss the sweet potato and carrot in the rapeseed oil, place on a non-stick baking tray and scatter with the sliced garlic. Roast for 25 minutes.

3. Cook the broccoli in boiling water for five minutes. Drain well.

4. Mix the roasted vegetables with the quinoa. Toss the chickpeas with the alfalfa or cress. To serve, you can either layer the different components in two bowls, finishing with the pomegranate seeds, or arrange them in sections around the bowls.

5. Mix the dressing ingredients. Drizzle over the bowls.

6. Serve hot or allow to cool and keep chilled for a packed lunch or side salad.

Energy 1912kJ 455kcal 23%

Carbs 65.7g -

Fibre 16.7g 56%

Fat 9.5g Low 14%

Saturates 1g Low 5%

Sugar 22.7g Low 25%

Salt 0.34g Low 6%

% = an adult's reference intake

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Ingredients

70g (3oz) quinoa

½ tsp smoked paprika

200g (7oz) sweet potato, peeled and diced

200g (7oz) carrot, peeled and cut into chunks

2 tsp rapeseed oil

1 clove garlic, peeled and thinly sliced

215g (7½oz) tinned chickpeas, drained

150g (5oz) broccoli, cut into florets (you can chop and use the stem)

30g (1oz) alfalfa or salad cress

30g (1oz) pomegranate seeds

For the dressing:

Juice and zest of 1 small lemon

30ml (2 tbsp) fresh mint leaves, chopped

1 tsp clear honey (or pomegranate molasses or date syrup)

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