This satisfying and hearty Spring Buddha Bowl is made with simple, everyday ingredients. Topped with our Cashew & Walnut Clusters – Smoked Paprika for added crunch and smokey flavours, it is the perfect meal for any time of the day.
Serves 2 | Prep Time 10 minutes | Cooking Time 15 minutes
– 1 tbsp coconut oil
– 1 garlic clove, crushed
– 100g quinoa, cooked
– 10 stems of tender stem broccoli
– 1 red bell pepper, sliced
– 1 handful of kale, washed and chopped
– 100g garden peas
– 2 tbsp soy sauce
– Optional extras: any other fresh vegetables or beans of your choice
– Cashew & Walnut Clusters – Smoked Paprika
– 2 vine tomatoes, diced
– 1 avocado, sliced
Start by heating the coconut oil in a wok. Add in the garlic and sauté for 5 minutes until golden brown.
Add in the vegetables and mix well with the garlic. Allow to cook on low heat for 5 to 10 minutes, stirring frequently. Drizzle some soy sauce and add salt and pepper to taste.
Take off the heat and serve into your bowls. Top with the sliced avocado, diced tomatoes and our Cashew & Walnut Clusters – Smoked Paprika. Enjoy with your favourite dip. We love a big dollop of hummus with ours!
Want to discover more nutritious recipes? Follow us on Instagram