Cauliflower, Broccoli and Walnut Buddha Bowl

This is a great make-ahead lunch for those who fancy a meal that’s healthy, meat-free and packed to the hilt full of plant-protein.  Did I mention it’s extremely tasty too?  No?  Well, why not try it and see.

(By the way, you can make these extra easy by buying a couple of packets of ready cooked quinoa – or even brown rice works well).

4 Servings (or make fewer portions by halving the quantities)

Ingredients

1 Cauliflower, broken into florets

1 broccoli, broken into florets

1 large pinch of sea salt

2 tbsp olive oil

500g quinoa, cooked according to instructions

2 cooked beetroots, sliced

100g baby spinach

100g walnuts, toasted and chopped

4 tbsp tahini

6 tbsp houmous

2 tbsp water

2 lemons: 1 juiced, 1 cut into quarters.

4 tupperware lunch bowls

Method

• Heat the oven to 200C/180C fan/gas 6.
• Toss the cauliflower and broccoli in the oil, then place in a large roasting tin with a sprinkle of sea salt.
• Roast for 25-30 mins until cooked.
• Leave to cool completely.
• Start to layer each bowl by putting a quarter of the quinoa in each.
• Lay the slices of beetroot on top, followed by the spinach, cauliflower, broccoli and walnuts.
• Mix together the tahini, hummus, lemon juice and 2 tbsp water in a small pot.
• Before eating, drizzle over a good serving of the dressing.
• Put in a lemon wedge to squeeze over before eating.
• Lunch bowls will last in the fridge for up to 4 days.