Buddha Bowl

Serves: 4

Ingredients

Method

Preheat your oven to 180°C/356°F.

Peel the sweet potatoes and cut into medium sized chunks. Put onto a roasting tray, drizzle with olive oil and add 1 miso paste sachet. Season with salt and pepper. Toss everything together and roast for 40 minutes until soft.

Quinoa time. Get your quinoa on – follow pack instructions. Add 1 sachet of miso paste to the water to amp up the flavour.
Veg prep time. Cut the cucumber in half length-ways, scrape out the seeds and slice. Thinly slice the red cabbage. Slice the radishes and avocado, squeeze a little remaining lemon juice over the avocado to stop it going brown.

Dressing time. Add your tahini to a bowl with the juice of half a lemon, a grated garlic clove, salt, pepper and olive oil. Add enough water to make a drizzleable dressing – don’t worry the tahini always seizes when you first add the lemon juice, keep adding water until it comes back together. Once thick and creamy, season with salt and pepper.

Kale time. Add your kale to a roasting tray. Season with salt and pepper. Drizzle over some olive oil. Mix together and roast for 10 mins until crispy.

Serving time. Add your quinoa to a large bowl. Then add all your various bits. Top with roasted kale, some coriander leaves and tahini dressing. Tuck in.

Recipe credit: Mob Kitchen.