Скачать или смотреть VEGAN SEASONAL BUDDHA BOWLS// 3 EASY RECIPES

Hey guys! Thank you for joining me for another video! I am back in London after my holiday in Greece and I am back creating recipe videos which hopefully you will enjoy too! Check below for all the recipes and links:

Farro & Roasted Veg Hummus Bowl:

Serve 2

200g of Brussel sprouts - chopped in half
1 sweet potato - peeled and chopped into cubes
For the hummus:
1 can of chickpeas - drained and rinsed
1/2 raw beetroot - peeled
1 clove of garlic
3 tbsp of tahini
The juice of 1/2 lemon
3 tbsp of extra virgin olive oil
Salt to taste
For the farro:
100g of cooked farro (spelt)
A handful of almonds - roughly chopped
A handful of chopped dill
1 tbsp of extra virgin olive oil
The juice of 1/2 lemon
Salt and pepper to taste

Add the Brussel sprouts and sweet potato to a large baking tray. Drizzle with some olive oil, salt and pepper and roast in the oven at 200 degrees celsius for 25 minuets until cooked.
In the meantime make the hummus: add all the ingredients into a food processor and blitz until creamy and smooth.
Add the chopped almonds to a dry pan and toast them on a medium heat for few minutes.
In a bowl add all the ingredients for the farro and mix well.
Assemble the bowl by adding the hummus at the bottom, the roasted veg, the farro salad and a handful of rocket.

Herby Quinoa & Lentil Bowl
Serve 2

2 carrots - peeled and chopped into large chunks
1/2 head of broccoli - chopped Ito florets
150g of cooked quinoa
100g of cooked lentils
A handful of mixed mint & coriander - finely chopped
1/2 avocado
For the tahini dressing:
3 tbsp of tahini
The juice of 1/2 lemon
1 tsp of dijon mustard
1/2 tsp of maple syrup
Salt & pepper to taste
Dash of water to thin it out

Add the carrots to a baking tray, drizzle with some olive oil, salt and pepper and roast in the oven at 200 degrees celsius for 15 minutes. Remove the tray from the oven, add the broccoli florets with some extra olive oil and place the tray back in the oven for another 20 minutes.
To make the dressing mix all the ingredients into a bowl until smooth and creamy.
Add the cooked quinoa and lentils to bowl together with the chopped mint and coriander, salt and olive oil and mix well.
Assemble the bowl by adding the quinoa/lentil mix, roasted veg and 1/2 avocado. Drizzle with the tahini dressing.


Curried Butterbean Bowl
Serve 2

For the butter beans:
1 can (400g) of butter beans - drained and rinsed
1 white onion - finely chopped
2 garlic cloves - crushed
1/2 can of full fat coconut milk
1/2 can of tomato passata
1 tbsp of curry powder
1 tsp of cumin powder
1/2 tsp of turmeric powder
1/2 tsp of coriander
Salt to taste

For the tomato salad:
150g of cherry tomatoes - cut in quarters
1/2 cucumber - cut into small pieces
1/2 shallots - finely chopped
Handful of coriander - finely chopped
A drizzle of olive oil
Salt to taste

150g of cooked black rice
Some steamed kale to serve (optional)



Heat up 1 tbsp of oil into a large pan.Add the onion to the pan and cook for 10 minutes. Add in the crushed garlic and spices and cook for 2-3 more minutes. Add in the beans, stir to combine then add in the coconut milk and tomato passata. Season with salt and cook for 20-25 minutes.
In the meantime make the salad, just add all the ingredients into a bowl and mix well.
Assemble the bowl by adding the cooked rice the the butter beans, the salad and some steamed kale (if using).

Follow me on Instagram:
  / happyskinkitchen  

Lots of love
XX
Elisa