Buddha bowl soup

Buddah bowl

With mushrooms, peppers, sweet potato and spinach, this hearty bowl is full of healthy veggies

By , 25 January 2016

(1 vote)

Buddah bowl

  • 35 Mins

  • Serves: 2

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Nutritional Info

  • Energy

    358KCAL

    18%

  • Fat

    12.9g

    med

    18%

  • Saturates

    1.4g

    low

    7%

  • Sugars

    8.6g

    med

    10%

  • Salt

    0.36g

    med

    6%
Ingredients
  • 200g pack Asda Diced Sweet Potato
  • 2 red peppers, deseeded and cut into 1.5cm pieces
  • 2 tbsp sunflower oil
  • 115g pack Asda Shitake Mushrooms
  • 400g can Asda Chick Peas, drained and rinsed
  • 1 tsp ground cumin
  • 180g bag washed baby leaf spinach
  • 15g sunflower seeds
  • 250g pack Merchant Gourmet Quinoa, Grains and Red Rice Mix
  • 100ml Asda Good and Counted Chilli and Coriander Dressing
Method

  • Preheat the oven to 200c/180C fan/Gas 6. Put the sweet potato and peppers in a roasting tin with 1 tbsp oil and toss until coated in oil. Cook in the oven for 20 minutes.

  • Add the mushrooms and cook for another 10 minutes.

  • Meanwhile heat the rest of the oil in a frying pan and stir in the cumin. Add the chick peas and cook over a medium heat, stirring for 3 minutes. Tip into a bowl.

  • Add the spinach to the pan and cook until it wilts. Tip into a bowl and wipe the pan with kitchen paper. Add the sunflower seeds to the pan and toss over a medium heat for 1 minute until lightly toasted.

  • Cook the quinoa mix in the microwave as instructed and divide between 2 large bowls.

  • Top with the roasted vegetables, spinach and chickpeas and drizzle on the dressing, then sprinkle the sunflower seeds on top.