Buddha bowl with chipotle cauliflower and pea hummus
Servings
2
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!