Mid-Week Meal: Buddah Bowl

Method

1. Brush the sweet potato with the olive oil and either cook on a griddle pan or under a hot grill.
2. In a frying pan, dry-fry the chickpeas in the harissa spice, then leave until needed.
3. For the tofu, marinade in the soy sauce, then cut into cubes and fry in a hot pan with a little olive oil until it crisps up.
4. For the courgette, toss with a little olive oil and a squeeze of lemon juice.
5. For the dressing, mix the ingredients to form a pourable sauce. You may need to add a little more water.
6. Now you can assemble your Buddha bowl. Take a large, low-sided bowl or plate. Divide the rice on the base of the plate. Then, in sections, start adding the ingredients: the chickpeas, tofu, sweet potato, edamame beans, spinach, courgette, cherry tomatoes, pickled walnuts and finally the cress.
7. Drizzle over the sauce and enjoy this super-healthy bowl of goodness!

HLN Hint: Any veg can be added to the dish. It’s a great way to use up the spare items in your fridge!