Plant-based Buddha Bowl
We just love making buddha bowls – they’re perfect for adding delicious morsels and different flavours. We make ours with quick Moroccan couscous and tasty plant-based tenders.
Ingredients
1 box Let's Eat Plant-based Tasty Tenders- 1 box Diamond Moroccan Couscous
- 1 cup cherry tomatoes, halved
- ½ cup assortment of olives
- 1 small cucumber, peeled into ribbons
- 2 NZ Avocados, scooped & sliced
- 1 pottle Seasons Gourmet Vegan Original Hummus with Kawakawa Bush Basil
- ½ cup parsley and mint leaves
- Tasty baked chickpeas:
- 1 can Chantal Organics Chickpeas, rinsed and well drained
- ½ lemon, juice
- 1 tsp paprika
- 1 tbsp Chantal Organics Extra Virgin Olive Oil
- ½ cup parsley, chopped
- Sea salt, to taste
instructions
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Step 1.
Preheat the oven to 200°C.
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Step 2.
Line 2 baking trays with baking paper.
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Step 3.
Lay tasty tenders on a baking tray.
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Step 4.
In a bowl, toss chickpeas with lemon juice, paprika, salt and oil. Scatter prepared chickpeas on the second tray.
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Step 5.
Bake tenders for 25 minutes, flipping halfway. Once cooked, cut into slices.
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Step 6.
Bake chickpeas for 25 minutes, checking and turning after 10 minutes. Remove from the oven and toss with chopped parsley and season to taste.
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Step 7.
Meanwhile, prepare couscous as per packet instructions. Cover and let sit for 5 minutes, then fluff with a fork.
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To assemble:
Divide couscous, chickpeas, tenders, veggies and hummus equally into 4 bowls. Top with fresh parsley and mint leaves.
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Chantal Organics Products used
