Tangled Butternut Buddha Bowl

Serves four

• 160 g Black quinoa
• 160 g White quinoa
• 1 L Vegetable stock
• 800 g Butternut squash
• 2 tbsp Olive oil
• Handful Fresh thyme
• Handful Fresh coriander
• 600 g Carrots (peeld)
• 400 g Beetroot (cooked)
• 80 g Edamame bean
• Juice of 1 lime
• 1 Red chillie (sliced)
• 100 g Rocket
• 8 Cherry tomatoes
• 60 g Sundried tomatoes
• 40 g Pumpkin seeds
• 10 g Beetroot juice
• 40 g Natural yogurt

Nutritional information
Per serving: 618 Kcal

Environmental Impact

Per serving: 
243 grams CO₂ equivalence - carbon footprint
534 litres - water footprint

This recipe’s environmental sustainability level is: Good.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Preheat oven to 175°C. Cook the white and black quinoa together in vegetable stock, until light and fluffy, cool.

Peel the butternut and cut into cubes. In a bowl drizzle with a little oil and add a handful of thyme to butternut cubes. Place on a tray with parchment and roast in the oven for 20-25 mins until tender and lightly browned, cool. Toast pumpkin seeds lightly in oven for 5 mins in oven at 175°C, cool.

Place carrot onto the counter-top spiralizer, insert the noodle/ribbon attachment and watch the carrot ribbons come out the other side. The same method is to be repeated for the beetroot. Serialise beetroot into a bowl. Roughly chop the coriander, add it to the cooked quinoa, along with the edamame bean. Cut all tomatoes in half.

For dressing, mix yogurt and lime juice & beetroot juice together.

Nutritional Advice

A combination of colourful vegetables, healthy grains, lightly toasted seeds and a burst of citrus chilli. This Buddha bowl is not only fun to eat, but it’s packed with all the right ingredients to keep you energised throughout your day.

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

Fruits and veggies have a low environmental footprint, especially when grown in season. Eating fresh, seasonal produce means that what we’re eating will have been grown in a way that works with the weather and doesn’t require lots of energy to grow or store and is lovely and fresh.