Vegan Buddha Bowl

Quinoa is a great source of protein and is a gluten free ingredient to add to this dish; it has a great texture and takes on the flavour of the bouillon as it cooks.  

Step One

Heat 2 tbsp olive oil and roast the sweet potato chunks for 15 – 20 minutes until tender.  

Step Two

Heat 1 tbsp olive oil in a tray. Add the smoked paprika and chickpeas and roast for 10 minutes.

Step Three

In a pan bring water to the boil. Rinse the quinoa and add to the boiling water with the Bisto Professional Bouillon Powder to season. Simmer for 15 minutes or until tender. 

Step Four

Blanch the broccoli for 5 minutes in boiling water and refresh to keep the vibrant green colour.   

Step Five

Arrange ingredients in bowls: quinoa base, topped with sweet potato, chickpeas, broccoli, carrot, and spinach. 

Step Six

Serve with black tahini dressing.