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


  • 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


  1. Boil the eggs for 8 minutes, until jammy and soft. Run under cold water and then peel.
  2. 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.
  3. Cook the quinoa according to packet instructions. Drain and run under cold water. Put to one side.
  4. 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.
  5. Cook the asparagus in a pan of boiling water for 2 minutes until just cooked and tender. Drain and refresh under cold water.
  6. Peel the marbled pink eggs and cut them in half.
  7. 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.

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