Buddha bowl

Serves 2

Ingredients 

• 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

Directions

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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