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Buddha bowl with chipotle cauliflower and pea hummus

This recipe is from Yes Peas!



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



Preheat the oven to 200°C/400°F/Gas mark 6


Drizzle the cauliflower florets with 1 tbsp of olive oil, sprinkle over the Baharat and season with salt and pepper.


Spread the florets evenly over a baking sheet and roast in the oven for 20-25 minutes, tossing once or twice throughout.


Mix the quinoa with the lemon juice, chopped parsley and a little olive oil.


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.


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.


Top the whole bowl off with some chopped fresh parsley and pumpkin seeds and dig in!


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