Grilled Buddha bowl

The last few weeks I have really been craving heaps of healthy veggies and whilst I love roast veggies, they do take a long time to cook.

Today I bought a grill pan!
Which inspired me to make this dish. There a lots of fresh flavours in this bowl. A combination of cooked and raw and a creamy/garlic/chilli green sauce to top it all off.

It looks amazing and tastes even better.

Healthy
Vegan
Gluten free
Oil free
Colorful

Hope you enjoy it

Serves 2

Ingredients
Bowl filling:
1 cup quinoa
1 stock cube- vegan
1/2 zucchini – thick slices
1 corn cob
1/2 block of firm tofu – cubed
2 cups kale – chopped
1 carrot
1 small beetroot
1 small avocado
1 peach
1/2 cup coriander

Sauce:
1 head of garlic – roasted
1/2 cup soaked cashews
1/2 filter water
1 cup fresh parsley
1 Tbl hemp seeds
1 tsp salt
2-3 tsp chilli flakes
1 tsp sprililina

Method:
Cook qunioa as per packet instruction adding the stock cube for extra flavour.

Roast garlic at 180 C for 30 mins. Add this to all other sauce ingredients and blend on high until smooth, add more water if needed.

Sprialise your carrot and beetroot, set aside.

In the meantime heat the grill pan on high and grill the corn for 20 mins turning every 5 mins or so. Add the tofu to the pan and turn the cubes as brown lines appear. Add the halved peach flesh side down. turn the peach half way through to make crosses on the flesh. You can then add the zucchini flipping as lines appear. When the zucchini is almost done add the kale to pan to heat through.

To serve place quinoa in bowl and arrange all other ingredients on top. Garish with chopped coriander, more chilli flakes, hemp seeds and your green sauce.