Next up on our #ngcookalong is the Buddha Bowl recipe from Amelia Freer. The beauty of this recipe is that you can use whatever you have left over in your fridge, and it is wonderful served alongside all sorts of main dishes.


For the miso tahini dressing:
* 85g tahini
* 2 cloves garlic, crushed
* 1 tsp white miso
* 1 tbsp honey/maple syrup
* 1 tbsp Aspall RAW Apple Cyder Vinegar
* Water
* Salt

For the Buddha bowl:
* 200g quinoa
* 500g chantenay carrots, peeled
* 400g tin chickpeas, drained and rinsed
* 2 tbsp olive oil
* 1 tbsp Aspall RAW Apple Cyder Vinegar
* 1 tsp dukkah (or cumin seeds)
* 2 avocados, peeled and de-stoned (optional)
* 60g rocket
* 200g *pickled red cabbage (or raw cabbage, finely chopped)
* 4 tbsp toasted pumpkin seeds
* A small bunch of coriander

For the quick pickled cabbage:
* ½ a small red cabbage, finely sliced
* 100ml water
* 4 tbsp Aspall RAW Apple Cyder Vinegar
* 1 tbsp sea salt flakes
* 1 tbsp sweetener of choice (such as honey or maple syrup)


For the dressing:
Whisk everything together in a bowl until smooth, adding enough water for your desired consistency (I used 4 tbsp).

For the Buddha bowl:
Preheat the oven to 200ºC

Tip the carrots and chickpeas onto a large baking tray and drizzle over the oil and dukkah, or cumin seeds, and toss everything together until evenly coated. Roast in the oven for 30 minutes or until the carrots are tender and the chickpeas are golden and crisp.

Cook the quinoa as per the instructions on the packet and divide between 4 serving bowls along with the carrots and chickpeas, avocado, rocket, pickled red cabbage and pumpkin seeds.

Garnish with coriander leaves and a hearty drizzle of miso tahini dressing.

For the quick pickled cabbage:
Mix the water, vinegar, salt and sweetener together until dissolved. Then add the cabbage and store in an air-tight container at room temperature for 24 hours. Then store in the fridge for up to a week.

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