Sweet & Smoky Shredded Beetroot Middle-Eastern Buddha Bowl
These days, buddha bowls can seem a bit ubiquitous. But this one offers a fresh twist on the usual recipe. A bulgur wheat base will ensure you stay fuller for longer, while smokey beets and tangy harissa yoghurt add an extra hit of flavour.
Serves
Serves 4
Total Time
30 Minutes
Ingredients
50g of bulgur wheat
5 large tomatoes
100g of parsley
50g of mint, leaves picked
½ a red onion
5 tbsp of olive oil
2 tbsp of harissa
4 tbsp of plant-based Greek-style yoghurt
1 x 400g tin of chickpeas
¼ tsp of ground cinnamon
1 tsp of ground coriander
1 tsp of ground cumin
¼ tsp of chilli flakes
½ tsp of sea salt flakes
½ a cucumber, sliced into rounds
2 x 180g of Love Beets Sweet + Smoky Shredded Beetroot
4 tbsp of pomegranate seeds
Method
Step 1
Cook the bulgur wheat according to packet instructions and set aside to cool.
Step 2
Dice the tomatoes, parsley, mint and red onion and stir through the bulgur wheat with 3 tbsp of olive oil and season to taste.
Step 3
Fold the harissa through the yoghurt and set aside.
Step 4
Drain the chickpeas thoroughly and pat dry with kitchen towel.
Step 5
Add the remaining oil to a large frying pan and set over a high heat. Carefully add the chickpeas and cook, turning from time to time for about 5 minutes until golden and crisp. Add the cinnamon, coriander, cumin, chilli and sea salt flakes. Toss to coat and cook for 30 seconds more before removing from the heat.
Step 6
Arrange the bulgur wheat mix, roasted chickpeas, cucumber, Love Beets Sweet + Smoky Shredded Beetroot, pomegranate seeds and harissa yoghurt between 4 bowls and serve.
Recipe courtesy of Love Beets. To add a touch of effortless chic to your mealtimes, snap up the Love Beets range from the chilled, fresh produce aisle of Tesco stores nationwide now at just £1.25 each.
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