Buddha Bowl

BUDDHA BOWL THAT’S GOOD FOR YOUR GUT!

By Emma Sousa

Ingredients Serves 4 to 6 people

Bowls 200 grams of cooked or canned green or brown lentils 280 grams of cooked quinoa (90 grams dry) 3 carrots, diced 1 head of broccoli, chopped into florets 1 red pepper, chopped 1 tbsp of extra-virgin olive oil, divided between the carrot, broccoli and pepper mixture and the kale 8 kale leaves, chopped (stems removed) 180 grams of sauerkraut 2 tbsp of hemp seeds Sea salt and freshly cracked black pepper to taste A handful of micro greens of your choice to garnish

Dressing 60 ml of extra-virgin olive oil Juice of 2 lemons 2 tbsp of tahini 2 tbsp of water 2 garlic cloves, minced 1 tsp of turmeric Pinch of oregano ¼ tsp sea salt Freshly ground black pepper to taste

Method Cook the lentils and quinoa according to directions.

While the lentils and quinoa are cooking, preheat oven to 180°C (Gas Mark 4, 160°C fan) and arrange carrots, broccoli, and pepper on a large rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and mix to coat well. Roast for 15 to 18 minutes, stirring halfway through.

Drizzle the kale with a touch of olive oil, season with a pinch of salt and pepper.

Take the baking sheet out of the oven after 15 to 18 minutes, add the kale, and continue roasting for another 4 to 5 minutes, then set aside.

Meanwhile, combine all the dressing ingredients in a clean jam jar and shake well to combine. Adjust seasoning and set aside. To serve, assemble bowls (or one large sharing bowl), placing equal amounts of quinoa, lentils, veggies, sauerkraut, and hemp seeds in each. Before you eat, drizzle with the dressing and scatter over the micro greens, and ENJOY!