Buddha bowl with chipotle cauliflower and pea hummus
This recipe is from Yes Peas!
Ingredients
1 small cauliflower, chopped into florets
2 tbsp extra virgin olive oil
2 tsp Baharat
sea salt flakes & freshly ground black pepper
100g quinoa, cooked
juice of ½ a lemon
Small handful chopped parsley
1 avocado, peeled and sliced
chopped fresh parsley, to serve
pumpkin seeds, to serve
pickled onions, to serve
For the pea hummus
300g frozen peas
3 tbsp tahini
3 tbsp lemon juice
½ tsp ground cumin
Small handful chopped fresh coriander
2 spring onions, trimmed and finely chopped
2 cloves garlic
Instructions
1
Preheat the oven to 200°C/400°F/Gas mark 6
2
Drizzle the cauliflower florets with 1 tbsp of olive oil, sprinkle over the Baharat and season with salt and pepper.
3
Spread the florets evenly over a baking sheet and roast in the oven for 20-25 minutes, tossing once or twice throughout.
4
Mix the quinoa with the lemon juice, chopped parsley and a little olive oil.
5
To make the hummus: cook the peas in a pan of salted boiling water, drain well and rinse under cold water. Blend the peas into a smooth purée in a food blender. Mix the crushed peas into the puree and stir in the tahini, lime juice, cumin, coriander and spring onions. Season with salt and pepper to taste.
6
To assemble your bowls: start with a big scoop of quinoa, add in a large helping of spicy cauliflower and some diced avocado, some pea hummus and some pickled red onions.
7
Top the whole bowl off with some chopped fresh parsley and pumpkin seeds and dig in!
Categories:Main Courses
Yael Tischler
