Moroccan Style Buddha Bowl
By the wlr team
This salad packs a nutritional punch with plenty of protein, and it has nearly all of your 5 a day. Includes a zingy Moroccan inspired dressing.
Suitable for Vegans and Vegetarians.
- Recipe makes: 1 serving
- Prep time:
15 mins - Cook time: 15 mins
- Calories: 561
per serving
Ingredients
- ¼ sweet potato
- ¼ can chickpeas
- 2 garlic cloves
- 20 sprays sunflower oil
- ½ tsp cumin
- 30g couscous
- 5ml rapeseed oil
- 15g tahini
- ½ lemon, juiced
- 1 pinch salt
- 1 pinch black pepper
- ½ avocado
- 25g salad leaves
- 6 cherry tomatoes
- 5 basil leaves
Method
- Preheat the oven to 180C
- Slice the sweet potatoes to 1cm thick and place on a baking tray with the chickpeas and garlic. Spray with the oil, sprinkle with cumin and roast for 20 minutes until potatoes are tender.
- Prepare the couscous according to packet instructions.
- Prepare the dressing by mixing the rapeseed oil, tahini and lemon juice. Add salt and pepper to taste. Mash the roast garlic and add to the dressing.
- Fluff the couscous with a fork; serve with avocado, roasted veg, mixed leaves, cherry tomatoes, basil leaves and roasted chickpeas. Drizzle on the dressing.
| Calories (kcal) | 561 |
| Carbohydrate (g) | 50.7 |
| Fat (g) | 33.1 |
| Protein (g) | 16.1 |
| Fibre (g) | 10.0 |
| Alcohol (g) | 0.0 |
| Fruit & Veg | 4.3 |
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