Super Easy Buddha Bowl For Mums
This month, I have teamed up with Gopi Chandratheva who has selected this Buddha Bowl recipe as the perfect, easy and nourishing recipe for mums who are on the go.
Gopi is a registered nutritionist with a BSc in nutrition and over 10 years nutritional experience. She currently works for the NHS as a lead nutritionist in the community and also has her own website and social media platform working with food brands creating nourishing recipes. You can find her on Instagram @gopis_nourishingrecipes and at www.gopisnourishingrecipes.com
This recipe uses Quinoa. Quinoa is an alternative gluten free grain, which is rich in protein and fibre and contains all 9 essential amino acids so it's great for your health. It has a delicious nutty taste and is great for salads.
This dish is also a great way to use up your leftovers and if you are trying to eat more plant based foods. It gives you a variety of flavours in one bowl and for those of you who are vegan/vegetarian this is a nutritious yummy bowl to enjoy! It's an idea for your lunch box to take on the go and is super quick to make.
*Top tip* Gopi has used the air fryer and has air fried the chickpeas for some crunch and has added a sprinkle of mixed seeds for a spicy flavour.
1 cup quinoa rinsed and drained, you can use alternative grains e.g. cous cous or rice
2 cups water
1 cup frozen butternut squash
1/2 tin chickpeas
1 large tomato roughly chopped
1/2 cucumber sliced
1 tsp of paprika and cayenne powder
1 tbs olive oil
1 carrot cut length ways
In a large pan, add the quinoa with the water, boil and simmer for 15-20 minutes until water is absorbed and quinoa is fluffy.
Marinate the chickpeas, squash and carrots with the oil and spices and air fry at 180 degrees for 15-20 minutes, alternatively roast in the oven.
Add the quinoa to a bowl and mix in the roast veggies along with the tomatoes and cucumbers and mix well.
Sprinkle some seeds.
Add a dollop of yogurt for a creamy taste.
I hope this helps.