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Tangled Butternut Buddha Bowl

Tangled Butternut Buddha Bowl

Preparation time: Between 30 and 60 Minuti

Nutritional information: 618 kcal / per serving

Course: First course, Second course

Seasonal dish: Autumn

Enviromental Impact: Low (0.243kg CO2 eq)

A combination of colorful vegetables, healthy grains, lightly toasted seeds and a zesty, citrus twist. This Buddha bowl is not only tasty, it also contains all the right ingredients to ensure you have all the energy you need throughout the day.

Ingredients for 4 portions

  • Black quinoa 160 g
  • White quinoa 160 g
  • Vegetable stock 1 l
  • Butternut squash 800 g
  • Olive oil 2 tbsp
  • Handful Fresh thyme
  • Handful Fresh coriander
  • Carrots (peeld) 600 g
  • Beetroot (cooked) 400 g
  • Edamame bean 80 g
  • lime (Juice) 1
  • Red chillie (sliced) 1
  • Rocket 100 g
  • Cherry tomatoes 8
  • Sundried tomatoes 60 g
  • Pumpkin seeds 40 g
  • Beetroot juice 10 g
  • Natural yogurt 40 g

Preparation

1.

Preheat oven to 175°C. Cook the white and black quinoa together in vegetable stock, until light and fluffy, cool.
2.

Peel the butternut and cut into cubes. In a bowl drizzle with a little oil and add a handful of thyme to butternut cubes. Place on a tray with parchment and roast in the oven for 20-25 mins until tender and lightly browned, cool. Toast pumpkin seeds lightly in oven for 5 mins in oven at 175°C, cool.
3.

Place carrot onto the counter-top spiralizer, insert the noodle/ribbon attachment and watch the carrot ribbons come out the other side. The same method is to be repeated for the beetroot. Serialise beetroot into a bowl. Roughly chop the coriander, add it to the cooked quinoa, along with the edamame bean. Cut all tomatoes in half.
4.

For dressing, mix yogurt and lime juice & beetroot juice together.
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Enviromental Impact

Low

Details

Per serving:

0.243kg CO2 equivalent

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.