MEDITERRANEAN BUDDHA BOWL
A mediterranean twist of the famous and versatile buddha bowl. This recipe combines the essence of the Mediterranean diet with the popular Buddha bowl concept, creating a harmonious blend of textures, colours, and tastes. Packed with nutrient-dense ingredients like crisp vegetables, protein-rich grains, and a medley of savoury and zesty flavours, this bowl not only tantalizes the taste buds but also promotes a healthy and balanced lifestyle.
The white beans and tempeh provide excellent sources of protein, as well as fibre, while the many vegetables selected add a variety of vitamins, minerals and antioxidants.
Serve: 2
Time: 40 minutes
Difficulty: easy
INGREDIENTS:
-200gr cooked quinoa
-1/2 aubergine
-1 red pepper
-1/2 courgette
-2 spring onions
-1 garlic clove
-1 sprig of fresh oregano (or sub for 1 teaspoon of dry oregano)
-1 sprig of fresh parsley
-the juice of half lemon
-125gr canned white beans, washed and drained
-200gr tempeh
-6/10 kalamata olives (or sub for green olives)
-1 tbsp Extra virgin olive oil
-salt and pepper to taste
METHOD:
1-Pre-heat the over at 180C. Cut the vegetables in strips of 1cm each and place them on a roasting tray. Drizzle half of the olive oil, the oregano, salt and pepper and place them in the oven for about 40 minutes or until golden.
2-In the meantime, on a hot pan, add half of the olive oil and the sliced garlic and sauté until golden. Add the white beans, 1 tablespoon of lemon juice and parsley and stir for couple of minutes.
3-Add the tempeh cut into cubes, salt and pepper to taste. Cook for 5 minutes, stirring regularly and add the cooked quinoa. Mix well.
4-Place the mixture into 2 plates and add the oven roasted vegetables on top. Dress with olive oil, the sliced kalamata olives, chopped spring onions and 1 tablespoon of lemon juice.
