As we enjoy the change of the season, my mind is cast back to the over-indulgences of summer. We holidayed in France and certainly didn’t hold back on the vast array of cheeses, bread, ice creams… you name it we had it! Although wonderful, the summer has ended on a rather bloated note and I’m looking to change up my weeknight meals to something more plant-based and healthy!
Clean eating is a big buzzword at the moment, and buddah bowls are becoming more popular as more people commit to a healthier lifestyle. The idea is having a variety of healthy whole unprocessed foods (typically vegetarian) in a large deep bowl. Check out this recipe for a bowl that you’ll want to dive straight into… with none of the guilt!
It uses beautifully sweet Persimon fruits matched with some fantastic flavours for a comforting warmth that will see you through the colder evenings – enjoy!
Preparation: 15 minutes
Cooking: 30 minutes
Suitable for vegetarians and vegans – yay!
2 Spanish persimon®
1tbsp olive oil
300g cauliflower, broken into small florets
1 red onion, thinly sliced
1/2tsp ground turmeric
1/2tsp ground coriander
250g pack ready-cooked red & white quinoa
1 ripe avocado, halved, pitted and peeled
Roasted peanuts and coriander sprigs, to garnish
1tbsp olive oil
2tbsp lemon juice
2tbsp smooth peanut butter
1tsp finely chopped red or green chilli (optional)
1tbsp chopped fresh coriander
Salt and freshly ground black pepper
1 Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
2 Cut the persimon® into chunks, removing their leafy stems. Put them into a roasting tin with the olive oil, cauliflower and red onion, tossing to coat. Roast for 15 minutes, stir in the turmeric and coriander and roast for 5 more minutes.
3 Meanwhile prepare the quinoa according to pack instructions.
4 Make the dressing by combining the olive oil, lemon juice and peanut butter. Add a little water to thin the consistency, then stir in the chilli (if using), coriander and seasoning.
5 Share the quinoa between two serving bowls and top with the roasted fruit and vegetables. Slice the avocado on top, and drizzle with the dressing. Serve, garnished with a few roasted peanuts and coriander sprigs.
Cook’s tip: You could use rice instead of quinoa for a change.
*This is a collaborative post