Quorn x Florette Vegan Pieces Buddha Bowl
No more sad salads! Our vegan Buddha bowl uses delicious Quorn Vegan Pieces coated in a sticky sriracha glaze served with all your favourite Florette salads and greens. You Buddha believe it's good!
Serves 2
20 mins
Easy
683 cals
(Per serving)
Vegan
27
g fibre
(Per serving)
Made with Quorn Vegan Chicken Pieces
High in Protein
Source of Fibre
Low in Saturated Fat
Ingredients
- 1 pack Quorn Vegan Pieces
- 2 tbsp honey or agave nectar
- 1 tbsp soy sauce
- 1 tsp sriracha
- 1/2 tsp garlic powder
- 1/2 tsp white pepper
- 2 tsp sesame seeds
For the Buddha bowl
- 2 handfuls Florette Classic Crispy Salad
- 3-4 Florette Beetroot cubed
- 1 cup cooked sticky rice
- 1 avocado, sliced
- 1 cup edamame beans
- Half a cucumber, ribboned
- 1 tbsp sriracha mayo
- Handful or coriander, chopped
- Chilli flakes, to garnish
Method
- Cook Quorn Vegan Pieces according to pack instructions.
- In a large bowl, make the sticky-sriracha glaze by combining all ingredients. Toss the cooked Quorn Vegan Pieces in the glaze until well coated.
- Cook sticky rice according to pack instructions, meanwhile, prepare and chop the Florette Beetroot, avocado, cucumber and coriander.
- Divide the Buddha bowl ingredients in two bowls. Top with vegan pieces, sriracha mayo, coriander, chilli flakes and enjoy!
Recipe Inspiration
See all recipesVegetarian and Vegan Recipes
Quorn Vegan Pieces in a Creamy Mediterranean Sauce
Serves 4
25 mins
Vegan
Vegetarian and Vegan Recipes
Creamy Coconut and Butternut Squash Soup with Quorn Vegan Pieces
Serves 4
50 mins
605 cals
(Per serving)