SUMMER VEGETABLE BUDDHA BOWL WITH SRIRACHA DRESSING
Serves 6
1 cup white quinoa
200g beetroot hummus or dip 50g baby spinach leaves 1 large carrot, shredded
1 large zucchini, shredded 1 Lebanese cucumber, halved
lengthways, sliced
200g punnet medley baby
tomatoes, halved
1 large avocado, sliced
150g labneh
1 cup watercress
Crunchy sprout combo Toasted sunflower seeds, to
serve (optional)
Sriracha dressing
2 tbsp melted coconut oil ¼ cup extra virgin olive oil 2 tbsp apple cider vinegar 2 tbsp lemon juice
2 tsp honey
2 tsp sriracha
1. Place quinoa in a small saucepan with 2 cups water. Bring to a simmer. Reduce heat to low. Cover and cook for about 10-12 minutes or until tender and water has been absorbed. Transfer quinoa to a bowl and allow to cool.
2. To make the sriracha dressing, put all ingredients in a small jar, shake and then set aside.
3. Place quinoa in the base of a large salad bowl. Dollop all, or desired amount, of beetroot hummus on one side of quinoa. Arrange piles of spinach, carrot, zucchini, cucumber and tomatoes over quinoa. Arrange sliced avocado and labneh on top.
4. Sprinkle with watercress, sprouts and seeds. Cover with plastic wrap or a lid and refrigerate until ready to serve. Spoon some of the dressing over just before serving and keep remaining dressing for guests to add more if desired.