If you want to eat something beautiful and colourful, make a buddha bowl. When you have that awkward pepper and bunch of some leafy green left in the salad drawer of your fridge make a buddha bowl. When you are craving a filling, nutritous meal, make a buddha bowl! Just make a buddha bowl because they are awsome and obviously delicious!
Buddha bowls can be made with anything and everything you have, they don’t take much effort and they are great for meal prepping! They are traditionally vegetarian & vegan but dare I say it, there is nothing stopping you from sneaking in chicken breast or any other type of meat.
Quorn is a meat substitute available as “chicken pieces”, “mince meat” etc. All of the products contain mycoprotein which if from the fusarium venenatum fungus (if you were just able to pronounce that in one go, know that I am clapping for you).
If you are vegan you have to be careful because most quorn products contain egg albumen as the binding agent but some exist which use potato protein instead, so you can look out for those!
The range of textures in this dish is one of it’s appealing attributes. You’ve got crispy chickpeas, slightly chewy quorn chicken, soft roast peppers and a smooth sauce to top it all off, it’s a party of colours as well as textures that will make your taste buds sing!
To get those chickpeas crispy in the oven, it’s important to make sure they are as dry as possible before they go in the oven to bake.
We are going to cook the kale just a little. Long enough to bring out it’s beautiful green colour but not too long that it goes too soft, losing all it’s crunch and texture.
Adding the soy sauce later on in the cooking of the quorn will prevent it from busrning and sticking to your pan, the quorn will be defrosted by then and be able to soak up the soysauce and other seasoning effectively. So there will be more flavour in your bite and less down the sink.
|Prep Time: 5 minutes||Cooking Time: 25 minutes||Total Time: 30 minutes|
Course: Main Meal
Key words: Quorn Chicken, pepper, kale, cous cous, buddha bowl
- 1 Can Chickpeas
- 1 Red Onion
- 150g Quorn Chicken
- 2 Bell Peppers
- 80g Cous Cous
- Bunch of Kale
- 1 Tbsp Soy Sauce
- Olive oil
- Dried Parsely
- Chilli Flakes
- Salt & Pepper
- 2 Tbsp Peanut butter
- 2 Tbsp Greek Yoghurt
- Chilli Flakes (optional)
- Preheat the oven to 190 degrees C/ 374 degrees F and line 2 trays with baking paper.
- Drain and rinse the chickpeas with water and place them between paper towels to rub them dry.
- Place the chickpeas on one tray in a single layer, season with a generous amount of salt and pepper, sprinkle with chilli flakes, parsley and a drizzle olive oil (~ 2tsp) .
- Slice the onion and dice the bell peppers, place them in a single layer on the other tray and season as chickpeas.
- Bake those in the oven for 25 minutes
- To make the Cous Cous. Place it in a bowl with a generous pinch of salt and add Boiling water from a kettle until just covering the cous cous, set that aside to soak.
- In a pan drizzle a little oil and fry the quorn chicken on a medium heat for about 8 minutes, after 8 minutes, add the soy sauce, a squeeze of lime and sprinkle with parsely. Fry for a further 8 minutes to cook through.
- Once the quorn is ready you can place it in a bowl and use the same pan to wilt the kale.
- Add a bunch of washed kale into the pan with a generous pinch of sugar, salt and chilli flakes. Stir and remove from the heat when the kale is vibrant green.
- For the dressing simply heat the peanut butter just a little to liquify it a bit and mix with the greek yoghurt, add water a teaspoon at a time until you reach your desired consistency!
- Once the roast chickpeas and peppers are ready, arrange everything into your bowls and drizzle with dressing!