Veggie scrap Buddha bowl
https://www.coop.co.uk/recipes/veggie-scrap-buddha-bowl
Trying to avoid food waste? Instead of throwing away your vegetable peels, roast them with a blend of spices to make this flavour-packed dish
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Feeds
4
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Ready in
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 43g
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Ingredients
- ½ small red cabbage, shredded
- 4 tbsp cider vinegar
- 1 tsp Co-op Fairtrade dark brown soft sugar
- 320g Co-op easy cook long grain brown rice
- Leaves from 2 cauliflowers, tough ends trimmed
- 3 leek tops, trimmed, leaves separated
- 1 head broccoli, stalk trimmed andchopped, florets separated
- 1½ tbsp Co-op olive oil
- 2 tsp each ground cumin and coriander
- ½ tsp each ground cinnamon and chilli flakes
- 2 lemons, 1 juiced,
- 1 cut into wedges
- 150g Co-op 0% fat Greek style natural yogurt
- 200g tub Co-op reduced fat houmous
- 2 tbsp chopped flat leaf parsley, plus leaves to garnish
- 1 avocado, sliced
Method
- Put the cabbage in a colander and pour over a kettle of boiling water
- Mix the vinegar and sugar together in a non-reactive bowl, then stir in the cabbage. Set aside
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Cook the rice according to the pack instructions
- Meanwhile, toss all the veggies with the oil and spices. Season, then roast in the oven for 20-25 mins, until tender and golden
- Make a dressing: mix the lemon juice, yogurt and houmous, with black pepper to taste, until well combined
- Stir the parsley through the cooked rice, then spoon into bowls
- Top with the roasted veggies, pickled cabbage and the avocado
- Drizzle over the dressing, then garnish with the parsley and serve with the lemon wedges
