Serves 2
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For the dressing:

For the Buddha bowls:

  1. Preheat the oven to 200°c / 180°c fan/gas mark 6.
  2. In a small bowl, whisk together all the dressing ingredients, season to taste and set aside.
  3. In a large roasting tray, combine the butternut squash and chickpeas. Drizzle with olive oil and sprinkle with cumin, turmeric and some salt and black pepper. Toss to coat.
  4. Roast for 20 minutes until the squash is tender and the chickpeas are a little crispy.
  5. Meanwhile, cook the quinoa according to the package instructions, set aside.
  6. In a pot of boiling water, blanch the kale for 2-3 minutes. Remove from the pot and set aside.
  7. Blanch the tender stem broccoli for 2 - 3 minutes or until vibrant green but still retaining a little bite.
  8. To assemble, add each element into a different section of your serving bowls or lunch boxes, then drizzle over the dressing.

Nutrition Facts

Per serving: 823kcals, 41.7g fat, (7.1g saturates) 97g carbs (5.6g sugars), 22.5g protein, 19.6g fibre, 0.35g sodium

DinnerMeat-freeLunch & snacks30-minute meals

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