Buddha bowl
Introducing our vibrant and nourishing Buddha Bowl with beetroot pickled eggs. A recipe that combines a bunch of colourful ingredients into a bowl bursting with flavour and nutrition. With a tangy kick of beetroot pickled eggs, fluffy quinoa, crisp asparagus, and zesty tahini dressing, opped with crunchy toasted seeds and savoury nori seaweed, this bowl is a feast for the senses. Perfect for a satisfying lunch or dinner, it’s a celebration of fresh, wholesome ingredients that will leave you feeling energised and satisfied.
30 minutes, plus pickling
Serves 4
Nutritional Information (Per portion)
| Calories | 637 |
| Protein | 16.4 |
| Fat | 20 |
| of which saturates | 3 |
| Carbohydrate | 22.3 |
| of which sugars | 7.1 |
| Fibre | 3.2 |
Ingredients
- 4 Enriched eggs
- 1 beetroot, coarsely grated
- 1 tablespoon brown sugar
- 1 teaspoon sea salt
- 200ml white wine vinegar
- 300g quinoa, rinsed
- 50g flat leaf parsley, leaves picked
- 2 tablespoons tahini
- 2 lemons, juice only
- Extra virgin olive oil
- 1 bunch asparagus, woody ends snapped off
- 2 tablespoons mixed seeds, toasted
- 2 sheets of nori seaweed, crumbled
Method
- Boil the eggs for 8 minutes, until jammy and soft. Run under cold water and then peel.
- Tip the beetroot, sugar, salt, vinegar and 100ml water into a pan and bring to a gentle simmer. Pour into a heat-proof container. Add the eggs, cover, and then pop in the fridge for 3-4 hours or overnight.
- Cook the quinoa according to packet instructions. Drain and run under cold water. Put to one side.
- Blend the parsley, tahini, juice of 1 lemon and 2 tablespoons extra virgin olive oil until smooth. Add a splash of water to loosen if the sauce is too thick.
- Cook the asparagus in a pan of boiling water for 2 minutes until just cooked and tender. Drain and refresh under cold water.
- Peel the marbled pink eggs and cut them in half.
- Quickly dress the cooled quinoa in a squeeze of lemon juice, 1 tablespoon extra virgin olive oil and a pinch of sea salt and freshly ground black pepper. Divide between the bowls. Top with the pink eggs, asparagus, green sauce, toasted seeds, and a sprinkling of seaweed.
