This World Vegan Day, recipe guru Chloe Vegan shares with us a super yummy and quick bowl of plant-powered goodness that’s got all of the protein, fibre, antioxidants and healthy fats to keep you feeling amazing.
Chloe wears the Seamless Rib Tess Top, Seamless Rib Midi Pant and Malia Crochet Shirt
BEETROOT BUDDHA BOWL
Recipe (Serves 4)
1 Large Beetroot (Diced)
2 Cups Pumpkin (Diced)
1 Bunch Broccolini
1 Tbsp Olive Oil
Pinch of Salt
1 Can (240g) Chickpeas
2 Medium Beetroot (Cooked)
2 Cloves Garlic
3 Tbsp Tahini
2 Tbsp Lemon Juice
2 Tbsp Olive Oil
4 Ice Cubes
1/2 Tsp Cumin
Pinch of Salt and Pepper
BUDDHA BOWL INGREDIENTS
Choice of Leafy Green (I used rocket)
Choice of Grain or Bean Grain ( I used chickpea couscous)
Choice of Protein (I used chickpeas)
Sesame Seeds (Garnish)
Preheat the oven to 200°C and line a baking tray. Spread beetroot and pumpkin on the tray, rub in olive oil and sprinkle over salt. Bake for 15 minutes, add broccolini on top and bake for a further 5-10 minutes or until the veggies are tender.
Place all beetroot hummus ingredients into a food processor and process until smooth.
Build a buddha bowl with your choice of leafy green, grain and protein. Add roasted veggies and the beetroot hummus. Garnish and enjoy!
For more vegan recipes from Chloe, check her out on INSTAGRAM