Kale Buddha bowl

Kale buddha bowl



  • 2 big handfuls kale (larger stems removed) 

  • 2 large beetroot, peeled and cut into thick chunks 

  • 1 cauliflower, cut into florets 

  • 2 tsp cumin 

  • 1 can chickpeas, drained and rinsed  

  • 2 tsp paprika 

  • 1 tsp turmeric 

  • 3 tbsp olive oil 

  • 2 servings of quinoa


  • 60ml warm water 

  • 60g tahini 

  • 1 clove garlic, finely minced 

  • 2 tbsp lemon juice 

  • 1/2 tsp maple syrup 

  • 1/4 tsp salt 

  • 1/4 tsp ground black pepper


  1. Preheat the oven to 200 degrees (C) fan-force and line two baking trays with baking paper. On one tray add your chopped beetroot and drizzle with 1 tbsp olive oil and put in the oven for 40 minutes, until tender. 

  2. Meanwhile prepare your quinoa to packet instructions (should take around 15-20 minutes). 

  3. Next, place your cauliflower florets in a medium size bowl with 1 tbsp olive oil and the cumin. Toss the cauliflower florets until they are evenly coated. Place the cauliflower on one half of the baking tray. Add chickpeas to the same bowl and add an additional tbsp olive oil and the paprika and turmeric. Once again toss until the chickpeas are coated in the spices. Transfer the chickpeas to the other side of the baking tray that the cauliflower is on. 

  4. After the beetroot has been in the oven for 20 minutes place the tray with the cauliflower and chickpeas into the oven for 20 minutes. Until the chickpeas are golden and the cauliflower is slightly charred. 

  5. To prepare your kale, roughly chop it and add it to a bowl with a sprinkle of salt. Massage the kale with your fingers for 30 seconds or until the kale turns vibrant and green, then set it aside. 

  6. To make the dressing, add all of the ingredients to blender and blend until well combined. 

  7. Once the vegetables are done roasting assemble your bowl. In a bowl add the quinoa, kale, cauliflower, beetroot, chickpeas and top with the lemon tahini dressing!

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Recipe by Hannah Bacon.