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Buddha-Bowl-with-Chipotle-Cauliflower-and-Pea-Hummus-Quinoa-Pickled-Red-Onions-Pumpkin-Seeds

Buddha bowl with chipotle cauliflower and pea hummus

This recipe is from Yes Peas!

Buddha-Bowl-with-Chipotle-Cauliflower-and-Pea-Hummus-Quinoa-Pickled-Red-Onions-Pumpkin-Seeds

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!

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