Buddha bowl

Buddha bowl

Serves 2


  • 1 cup quinoa
  • 2 cups water
  • 2 small sweet potatoes
  • 250g mushrooms
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 avocado
  • 2 cups veggies (kale, cherry tomato and radishes)
  • 1 Sachet Pimp My Salad Coconut Bacon
  • Drizzle of sesame oil


  1. Pre-heat oven to 180C
  2. Arrange mushrooms and sweet potatoes on a roasting tray in a single layer, drizzle with 2 teaspoons of oil and sprinkle with salt and pepper. Toss to coat. Bake for 30 mins
  3. Combine quinoa and water in a saucepan and bring to the boil, reduce heat to a gentle simmer. Cook for 10-15 mins until quinoa water is all absorbed
  4. Divide cooked quinoa, sweet potatoes, mushrooms and veggie mixtures into 2 bowls. Slice the avocado and divide into the bowls. Lightly drizzle sesame oil over the bowls, followed by a generous sprinkle of super seeds


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