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)

ROASTED VEGGIES

1 Large Beetroot (Diced)
2 Cups Pumpkin (Diced)
1 Bunch Broccolini
1 Tbsp Olive Oil
Pinch of Salt

BEETROOT HUMMUS

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)
Roasted Veggies
Beetroot Hummus
Sesame Seeds (Garnish)

METHOD

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!

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For more vegan recipes from Chloe, check her out on INSTAGRAM