Southern Fried Grill Buddha Bowl

A healthy vegan balanced salad bowl.

Serves: 2

Ingredients

  • 2 x Green Cuisine southern fried grills

  • 60g Quinoa (raw – or 150g cooked)

  • 2 x medium carrots, julienned (100g)

  • Half a cucumber, cut into discs (100g)

  • 150g tinned sweetcorn (drained)

  • 150g cooked beetroot

  • 2tbsp Tahini

  • 2 tsp lemon juice

  • 3 tbsp water

  • 1 clove garlic (minced)

  • Pinch of salt (0.36g)

  • 14g pumpkin seeds

Instructions

  1. Cook the Green Cuisine Southern Fried Grills as per the pack instructions

  2. If not already prepared, cook the quinoa: boil 300ml of water and add 60g of quinoa, cover and simmer for 10 minutes until it is tender. Drain any remaining water and leave to stand for 2 minutes. Separate the grains with a fork.

  3. Make the dressing by mixing together the tahini, lemon juice, minced garlic, and a pinch of salt. Add the water to get to the desired consistency

  4. When the Southern Fried Grills are cooked, remove from the oven and cut into strips

  5. Assemble your buddha bowls by placing the quinoa in the middle, then the vegetables and southern fried grills around the edge (half quantity in each bowl)

  6. Drizzle with the tahini dressing and sprinkle with pumpkin seeds.

Top Tips

  • Experiment with different grains and vegetables – you can put whatever you like in the bowl, just try to balance vegetables, protein and grains

  • Use a mix of seeds and nuts to add crunch to your bowl