Veggie scrap Buddha bowl

Name: Veggie scrap Buddha bowl
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
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

https://www.coop.co.uk/recipes/veggie-scrap-buddha-bowl

1 of your 5 a day

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

Feeds 4
Ready in 35 minutes

Each serving contains

Energy
22%
1830kj 437kcal
Fat
Med 29%
20.2g
Saturates
Low 17%
3.4g
Sugar
Low 13%
11.8g
Salt
Low 9%
0.52g

% of adult’s reference intake | Carbohydrates per serving : 43g

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Ingredients
Method

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