veg with edge Buddha Bowl with Sprouted lentils and garlic

PACK YOUR VEGGIE DISHES WITH LOTS OF FLAVOUR AND GOODNESS

Method

■ Heat the oven to 220°c/200°c fan/ gas mark 7.

■ peel and chop the squash into 2cm dice, drizzle with 1 tablespoon of olive oil, season with cumin, salt and pepper then spread onto a large baking sheet.

■ Roast for 10-15 minutes until soft and slightly caramelised.

■ put the bulgur wheat in a heatproof bowl and cover with boiling water, covering to about 2cm.

■ soak for 20-30 minutes until the grains are tender. if all the water has not been absorbed, drain well using a sieve.

■ to make a dressing, mix the 6 tablespoons of olive oil, lemon juice, lemon zest, a little salt and freshly ground black pepper and the chopped herbs in a small bowl.

■ drizzle 3 tablespoons of the vinaigrette over the bulgur wheat, mix well and reserve the rest.

■ put the tomatoes, cucumber and red onion in a bowl, drizzle with the remaining olive oil and season well with salt and black pepper.

■ divide the bulgur wheat salad between four bowls.

■ top each bowl with the roasted squash, grated carrots, red cabbage, spring onions, tomato and cucumber salad, sliced avocado and the Good4u sprouted lentil sprout mix.

■ drizzle over the reserved vinaigrette, scatter over the Good4u Garlic & Herb salad topper and serve immediately.

Ingredients

1 small butternut squash

8 tbsp olive oil

½ tsp ground cumin

Salt and freshly ground black pepper

200g bulgur wheat

3 tbsp lemon juice

Zest ½ lemon

1 tbsp chopped mint and parsley

2 large tomatoes, chopped

½ cucumber, chopped 1 red onion, chopped

2 medium carrots, grated

100g shredded red cabbage

2 spring onions, sliced

1 ripe avocado, sliced

To serve

1 pack Good4u Sprouted Lentil Sprout Mix

Salad Topper

1 pack Good4u Garlic & Herb salad topper