At last! A vegan salad that's healthy, filling and not boring at all. Packed full of good-for-you veggies and crispy chickpeas, it's the kind of meal that makes you feel healthier just by looking at it. And if you've got any leftover vegetables, this is the perfect way to use them up - if you've got leftover leafy greens, roasted veggies or even a courgette, simply use a julienne peeler on it and add that, too.
Energy: 3 000kJ per serving
Saturated Fat: 6g
- 50g couscous
- 150g tinned chickpeas
- pinch of sweet smoked paprika
- 2 tsp olive- or avo oil
- 5 pieces of trimmed tender-stem broccoli
- 1 mealie
- 1 1⁄2 tbsp chilled coconut cream
- juice and zest from ½ a lime
- 1 tsp soy sauce
- a pinch of chilli powder
- 50g radishes, halved
- ½ red pepper, chopped
- 75g fresh mixed tomatoes, chopped
- handful of chopped lettuce
- coriander, to garnish
Method:Heat the oven to 180°C. Cook the couscous according to the pack instructions. Pat the chickpeas dry with kitchen paper and mix with the smoked paprika and 1 tsp olive or avo oil. Spoon into a baking dish and roast for 20 minutes or until crispy. Heat a griddle pan to high. Brush the broccoli with oil and char for 1 min on each side, then put in the oven with the chickpeas to cook for last 3 minutes of cooking time. Meanwhile, turn the griddle pan down to medium. Brush the mealie with oil and char on all sides, for 8 minutes or until cooked; cute the corn off the cob. To make the dressing, mix the chilled coconut cream with the lime juice and zest, soy sauce and chilli powder. Build the bowl: add the couscous, chickpeas, broccoli and mealie pieces, followed by the radishes, red pepper, tomatoes, lettuce and dressing. Garnish with the coriander and dig in.
Notes: This Buddha bowl recipe serves 1 hungry person, but if you're cooking for more, just double, triple or even quadruple the recipe. It also makes an incredible office lunch, so we suggest making more and saving the leftovers to make your coworkers jealous the next day.
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