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Serves 1


50g spinach

1/4 roasted cauliflower, cut into florets

50g edamame beans

5 cherry tomatoes, halved

1/2 pouch of beluga lentils 

Small handful of almonds

Preserved Lemon & Tahini Dressing:

1 tbsp tahini

1 tsp maple syrup

1 preserved lemon, finely chopped

1. Preheat your oven to 200C/Fan. Line a baking tray with baking parchment. 

2. Cut up your cauliflower, mix in with olive oil, salt & pepper and dried mixed herbs (about 1tbsp). Place in the oven and roast for 30 minutes.

3. Bring a saucepan to the boil and add in your frozen edamame beans for 3 minutes. Drain and set aside.

4. To make your dressing, mix all the ingredients together and add some warm water to make it into a dressing. 

5. Put together your buddha bowl by adding all the ingredients, drizzling over your dressing, topping it with seasoning and some chilli flakes.

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