Butternut & Red Chilli Buddha Bowl

Name: Butternut & Red Chilli Buddha Bowl
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 6 Cauldron Butternut & Red Chilli Bites [https://www.cauldronfoods.co.uk/products/butternut-squash-red-chilli-bites]; 50g bulgur wheat; 1 tsp. turmeric; 1 corn on the cob; ½ red pepper, sliced; 2 cooked beetroots, sliced; 50g sugar snap peas; 2 baby cucumbers, sliced; 50g tinned chickpeas, drained; A handful spinach leaves; 2 tbsp. yuzu juice; 1 tsp. olive oil; 1 tsp. honey; 1 small garlic clove, crushed; 1 tsp. coriander leaves, chopped; Coriander leaves

This colourful veggie Buddha bowl is BURSTING with flavour! Super easy, super tasty and packed full of plant points. Bamboozle your tastebuds with our NEW Cauldron Butternut & Red Chilli Bites, crunchy veg, grains and a tangy yuzu dressing for a bowl of lip-smacking yumminess any day of the week!

Serves 2

25 mins

Easy

Vegetarian

417 cals (per serving)

Three Cauldron Butternut & Red Chilli Bites in a black bowl on a slate placemat with bulgar wheat, sugar snap peas, sliced peppers, sweetcorn, cucumber, chickpeas, beetroot and coriander. A black fork is set to the right hand side on a purple background.

Made with our Butternut & Red Chilli Bites

Source of protein

Low in sat fat

Vegetarian

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Ingredients:

For the Budda bowl:

6 Cauldron Butternut & Red Chilli Bites
50g bulgur wheat
1 tsp. turmeric
1 corn on the cob
½ red pepper, sliced
2 cooked beetroots, sliced
50g sugar snap peas
2 baby cucumbers, sliced
50g tinned chickpeas, drained
A handful spinach leaves

For the yuzu dressing:

2 tbsp. yuzu juice
1 tsp. olive oil
1 tsp. honey
1 small garlic clove, crushed
1 tsp. coriander leaves, chopped

To garnish:

Coriander leaves

Our tip

No bulgur wheat, no problem! Simply swap out for whatever grains you have - couscous and quinoa are great swaps!

Method:

Preheat the oven to 200°C. Cook the Cauldron Butternut & Red Chilli Bites on the middle shelf for 12 minutes. Set aside and keep warm.
Place the bulgur wheat into a saucepan. Add 250ml of cold water and the turmeric. Mix well. Bring to the boil then reduce to a simmer, cover and cook for 15 minutes. Drain and set to one side.
Place the corn on the cob in a bowl. Cover with boiling water for 5 minutes. Remove using tongs, allow to cool slightly before removing the corn kernels.
Using 2 shallow serving bowls arrange the corn kernels, red pepper, beetroot, sugar snap peas, baby cucumber, chickpeas and spinach leaves in the bowls.
Divide the cooked bulgur wheat between the bowls.
For the yuzu dressing, mix all of the ingredients in a small bowl then drizzle over the dressing and top with Cauldron Butternut & Red Chilli Bites.
Garnish with coriander leaves and enjoy!

Our tip

No bulgur wheat, no problem! Simply swap out for whatever grains you have - couscous and quinoa are great swaps!

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