Spiced Roasted Persimon, Cauliflower and Avocado Buddha Bowl
Serves: 2
Ready in: 30 to 60 mins
Full of great tastes and textures, this healthy dish will do you a power of good!
Ingredients:
2 Spanish persimmons1 tbsp olive oil
300g cauliflower, broken into small florets
1 red onion, thinly sliced
½ tsp ground turmeric
½ tsp ground coriander
250g ready-cooked red & white quinoa
1 ripe avocado, halved, pitted and peeled
roasted peanuts and coriander sprigs, to garnish
For the dressing:
1 tbsp olive oil
2 tbsp lemon juice
2 tbsp smooth peanut butter
1 tsp finely chopped red or green chilli (optional)
1 tbsp chopped fresh coriander
salt and freshly ground black pepper, to taste
method:
- Preheat the oven to 200C/400F/Gas 6. Cut the persimmons 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, then stir in the turmeric and coriander, and roast for five more minutes.
- Meanwhile, prepare the quinoa according to pack instructions. Make the dressing by combining the olive oil, lemon juice and peanut butter. Add a little water to thin it out, then stir in the chilli (if using), coriander and seasoning.
- 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.
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