Teriyaki Buddha Bowl
Packed with nutrients, vitamins and protein.
Serves
2 people
Featuring
nojō Teriyaki Sauce
Ingredients
3 tbsp nojō Teriyaki Sauce
100g cooked chickpeas
200g cooked quinoa
50g kale, cut
60g red cabbage, sliced
1 avocado, peeled and sliced
1 tsp. ground cumin
½ tsp. smoked paprika
Juice of half of lime
½ tsp chili flakes
2-3 tbsp mixed seeds
Sea salt (to taste)
Coconut/olive oil for frying
All ingredients are available to purchase in our Farm Shop
Method
- Cook the quinoa as per the packet instructions.
- Finely slice the red cabbage, then set aside.
- Heat the oil in a pan on a medium heat, throw in the chickpeas, add smoked paprika and ground cumin. Fry for about 3-4 minutes, constantly stirring. When ready, set aside.
- Put the kale in a heated pan with oil, add lime juice and chilli flakes, fry and stir for 3 minutes until soft. Set aside.
- In a dry pan, toast the seeds lightly.
- Slice the avocado just before serving, to ensure it doesn’t go brown.
- It’s time to assemble the bowls. Put the quinoa, chickpeas, kale, cabbage, and avocado in a bowl, and drizzle over the teriyaki sauce. Sprinkle with the seed mix and enjoy.
