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Buddha Bowl - Funky Salad Galore!

By Sinead Ryan, Recipe Developer for Nutritank and a 2nd year Medical Student at Cardiff University

This quick, hearty, throw-together salad, bursting with flavour, is a great ‘go-to’ meal idea for when you are busy! Doubling or tripling the quantities also make it perfect for days ahead as it can be eaten hot or cold!



This recipe serves 2 hungry and busy people (1 serving pictured).

Any vegetables can be used – the more the merrier…and prettier!


INGREDIENTS:

200g sweet potato, diced

60g red cabbage, chopped

100g mushrooms, chopped

1/2 red onion, diced finely

2 garlic cloves, minced

4 Heck Vegan Breakfast Sausages (Linda McCartney Sausages are also a favourite)

1 can of beans (borlotti, black, mixed pulses, lentils)

2 large tomatoes

1 avocado, chopped

Lettuce leaves

Rocket

Cucumber


Flavours:

Juice of ½ lime

1tbsp vinegar

1 tbsp Italian Mixed Herbs (or freshly picked parsley, chives, rosemary, thyme, mint)

Dash of dried mint

Dash of salt and pepper

½ chili pepper according to taste

Garnishes (optional):

Roasted sunflower seeds

Sauerkraut

Hummus

METHOD:

1) Follow packet instructions for the sausages

2) Add sweet potato to steamer

3) After 10 minutes, add red cabbage and mushrooms to the steamer

4) After 2 minutes, add onion and garlic to steamer

5) Once cooked, throw into bowls.

6) Drain and rinse canned beans.

Add half a can to each bowl.

7) Roughly chop tomato and avocado.

Add half to each bowl.

8) Add ‘flavourings’.

9) Mix altogether

10) Add seeds, sauerkraut and hummus if you fancy!








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