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.
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
Cook the bulgur wheat according to packet instructions and set aside to cool.
Dice the tomatoes, parsley, mint and red onion and stir through the bulgur wheat with 3 tbsp of olive oil and season to taste.
Fold the harissa through the yoghurt and set aside.
Drain the chickpeas thoroughly and pat dry with kitchen towel.
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.
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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