Quorn x Florette Vegan Pieces Buddha Bowl

Name: Quorn x Florette Vegan Pieces Buddha Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
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; 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

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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!

Vegan & Vegetarian Fillets & Pieces Recipes Vegan Recipes Healthy Vegetarian Recipes

Serves 2

20 mins

Easy

683 cals
(Per serving)

Vegan

27 g fibre
(Per serving)

Made with Quorn Vegan Chicken Pieces

See product See recipes

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!