Sweet potatoes are packed with beta-carotene, an antioxidant which converts to vitamin A once consumed and is linked to improved cognitive function and good skin health. Cauliflower is rich in immune-boosting vitamin C, while carrots contain vitamin K, essential for healthy blood. Avocado is a great source of healthy fats, as is protein-rich peanut butter, and the whole bowl boasts high fibre content. Basically, eat this and you can’t go wrong.
Serves 2
1 small sweet potato, peeled and chopped into bite size pieces
Handful of cauliflower florets, approx 150g
1 carrot, peeled and sliced into 2cm disks
1tbsp oil
100g quinoa
1 avocado
4 brussel sprouts
1tbsp pumpkin seeds
For the dressing:
½ clove garlic, grated
½ cm ginger, grated
½ tsp miso paste
½ tsp soy sauce
1tbsp Meridian Peanut Butter with Seeds
1 Heat the oven to 200C/180C fan. Put the sweet potato, cauliflower and carrot in a large roasting tray, drizzle with the oil and season well. Roast in the hot oven for 30 minutes, shaking the tray halfway through to shuffle the veg.
2 While the veg is cooking put the quinoa in a saucepan with double the depth of water. Bring to the boil and simmer for 10 minutes. When the quinoa is cooked drain any remaining water.
3 Make the dressing by mixing together all of the ingredients with 3tbsp hot water until smooth.
4 Slice the avocado, finely shred the sprouts and toast the pumpkin seeds in a dry frying pan.
5 In two large deep bowls, build the dish in sections, piling the roast veg in one side then add a mound of quinoa, some slices of avocado and pile of sprouts. Scatter over the toasted seeds and drizzle with dressing.
Notes: To cut down on the activity time, use a pack of microwave quinoa instead of cooking it from raw. It will take 1 minute rather than 15.
Veggie buddha bowl recipe from Meridian