Roasted Veggie and Quorn Mince Winter Buddha Bowl

Name: Roasted Veggie and Quorn Mince Winter Buddha Bowl
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 large sweet potato, peeled and chopped (300g); 2 carrots, peeled and chopped (180g); 1 red bell pepper, chopped (150g); 2 tbsp olive oil; 1 tbsp finely chopped fresh thyme; 1 tsp ground cumin; 1/2 tsp salt; 1/2 tsp pepper; 4 small beetroots, peeled and chopped (250g); 1 pack (300g) Quorn Mince; 2 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 tsp paprika; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp pepper; 1/4 tsp salt; 1/4 tsp ground cinnamon; 80g shredded kale, stems removed; 400g cooked bulgur wheat; 30g toasted pumpkin seeds; 30g dried cranberries; 30 ml olive oil; 2 tsp lemon zest; 2 tbsp lemon juice; 1 tsp honey; 2 tbsp finely chopped fresh chives; 1/2 tsp salt

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roasted veggie and quorn mince winter buddha bowl vegetarian recipe

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!

Serves 4

65 mins

A Little Effort

661 cals
(Per serving)

38.1g of fat
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

No Soy

High in Protein

Ingredients

Roasted Veggies:

1 large sweet potato, peeled and chopped (300g)
2 carrots, peeled and chopped (180g)
1 red bell pepper, chopped (150g)
2 tbsp olive oil
1 tbsp finely chopped fresh thyme
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
4 small beetroots, peeled and chopped (250g)

Buddha Bowl:

1 pack (300g) Quorn Mince
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp pepper
1/4 tsp salt
1/4 tsp ground cinnamon
80g shredded kale, stems removed
400g cooked bulgur wheat
30g toasted pumpkin seeds
30g dried cranberries

Lemon Chive Vinaigrette:

30 ml olive oil
2 tsp lemon zest
2 tbsp lemon juice
1 tsp honey
2 tbsp finely chopped fresh chives
1/2 tsp salt

Method

For the roasted veggies:

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: