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 Couscous Moroccan
- 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 extra virgin olive oil
- ½ cup parsley chopped
- Salt to taste
Instructions
- Preheat the oven to 200°C.
- Line 2 baking trays with baking paper.
- Lay tasty tenders on a baking tray.
- In a bowl toss chickpeas with lemon juice, paprika, salt and oil. Scatter prepared chickpeas on the second tray.
- Bake tenders for 25 minutes, flipping halfway. Once cooked, cut into slices.
- Bake chickpeas for 25 minutes, checking and turning after 10 minutes. Remove from the oven and toss with chopped parsley and season to taste.
- Meanwhile, prepare couscous as per packet instructions. Cover and let sit for 5 minutes, then fluff with a fork.
- To assemble: divide couscous, chickpeas, tenders, veggies and hummus equally into 4 bowls. Top with fresh parsley and mint leaves.
Tried this recipe?Let us know how it was!
Here’s another take on this popular dish of ours; full of taste and goodness.
