We love a buddha bowl! Turmeric plays a key role in this lightly spiced recipe that’s great as a work lunch. The tahini yoghurt dressing is a classic – you’ll be putting it on everything!
Turmeric Spiced Buddha Bowl
Ingredients
- ¾ 400g can chickpeas, drained & rinsed
- 1 tsp turmeric powder
- ½ tsp cumin seeds
- 1 Tbsp chopped cashew nuts
- ¾ capsicum, thinly sliced
- ½ red onion, cut into thick wedges
- 340g cauli pearls or finely chopped cauliflower
- 1 handful kale leaves
- 2 radishes, thinly sliced
- 2 Tbsp hummus
Tahini Yoghurt Dressing
- ¼ cup yoghurt
- 1 tsp tahini
- Juice of ¼ lemon
- ¼ tsp honey
Instructions
- Preheat oven to 200°C.
- Prep & cook chickpeas, capsicum & onion. In a bowl toss chickpeas, capsicum, turmeric, cumin seeds, cashew nuts, 1/4 tsp salt and 1/4 tsp oil together. Spread spiced chickpeas and capsicum and onion wedges across a lined oven tray. Roast for about 18 minutes, until tender.
- Cook cauli pearls. Spread cauli pearls across a second lined tray and roast for about 16 minutes, until tender.
- Make tahini dressing. Combine ingredients in a small bowl and season.
- Prep & build bowls. Arrange kale, cauli pearls, spiced chickpeas and capsicum, onion, radish, tahini yoghurt and hummus into bowls or lunch containers.
Notes
Nutritional Info (per serve)
Energy (kJ): 1366
Energy (Cal): 326
Carbohydrate (g): 40.0
Protein (g): 16.7
Fat (g): 10.9
Saturated Fat (g): 2.0
Sugars (g): 15.4
Energy (kJ): 1366
Energy (Cal): 326
Carbohydrate (g): 40.0
Protein (g): 16.7
Fat (g): 10.9
Saturated Fat (g): 2.0
Sugars (g): 15.4
