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    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.  

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