Loaded with roasted veggies and bulgur wheat, this nutritious winter Buddha bowl with Quorn Mince makes a delicious lunch or dinner. Drizzle with a zesty lemon and chive vinaigrette before serving and enjoy!
Preheat your oven to 220 C / Fan 200 C / Gas 7. In a large bowl, toss together the sweet potato, carrot, red pepper, olive oil, thyme, cumin, salt and pepper. Arrange on a parchment paper-lined baking tray in a single layer.
Add the beets to the bowl and toss until coated in the remaining oil mixture. Add to the baking tray with the other veggies. Roast, turning once, for 20-30 minutes or until tender.
For the buddha bowl:
Meanwhile, heat the oil in large wide frying pan over a medium heat. Cook the onions, garlic, paprika, cumin, coriander, pepper, salt and cinnamon for 3-5 minutes until starting to soften. Stir in the Quorn Mince and cook for 2-3 minutes or until well coated. Stir in the kale, then cook for another 5-7 minutes or until wilted and tender.
Divide the bulgur wheat between 4 bowls. Top each bowl with the roasted veggies, Quorn Mince and kale mixture, goats cheese, pumpkin seeds and cranberries.
For the lemon chive vinaigrette:
Whisk together oil, lemon zest, lemon juice, honey, chives and salt. Drizzle over the power bowl before serving.
Tip: For extra indulgence, add crumbled goats cheese to finish.
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* 'Take a step in the right direction' relates to products such as Quorn Mince, which are among the 60% of Quorn volume sold in the UK that have been certified with the Carbon Reduction Footprint by the Carbon Trust for the full lifecycle of the product. This not only means we know the carbon footprint of the product, but also that we have committed to reducing it over time. For further details of our carbon emissions by product view the full report here. The Quorn “Step” visual is a trademark of Quorn Foods Ltd.