Buddha bowl

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes

Makes: 2

Ingredients

250g sweet potato, peeled and chopped
1 tbsp olive oil
80g pack broccoli florets
1 medium Waitrose British Blacktail Free Range Egg
250g pack Waitrose
Love Life Spelt, Quinoa, Red Rice & Wild Rice

FOR THE DRESSING
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
2 tsp tamari or soy sauce
2 tsp miso paste
Zest of 1 lemon

TO SERVE
2 salad onions, thinly sliced
8 cherry tomatoes, halved
1 carrot, peeled and coarsely grated
4 sheets (from a 3x5g pack) Itsu Crispy Seaweed Thins  

Method

1. Preheat the oven to 200°C, gas mark 6. Put the sweet potato into a roasting tin, toss with the olive oil and season. Roast for 15 minutes then add the broccoli and roast for a further 10 minutes until coloured and tender.

2. Mix all the dressing ingredients together in a bowl and set aside. Cook the egg in boiling water for 7 minutes, or until hard boiled. Cool under running water, peel and slice.

3. Cook the spelt pouch according to pack instructions. Divide between 2 wide bowls, arrange the roasted vegetables over the top together with the remaining ingredients. Drizzle with the dressing and serve immediately.