
Nutritank
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!
