
By Nicola Dewey The 1:1 Diet Consultant
STEP 2 Superfood Buddha bowl
5 steps
Prep:15minCook:25min
Updated at: Thu, 17 Aug 2023 13:46:53 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories224.4 kcal (11%)
Total Fat6.6 g (9%)
Carbs33 g (13%)
Sugars13.7 g (15%)
Protein11.7 g (23%)
Sodium729.2 mg (36%)
Fiber8 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

200gchickpeas
canned, rinsed and drained

spray oil

chilli powder
or smoked paprika

100gcourgette

1red pepper
small, deseeded and cut into strips

20gsun-blush tomatoes
cut into thin strips

baby spinach leaves

25galfalfa
sprouting seeds, mung beans

60gfat-free cottage cheese

sea salt

freshly ground black pepper
Seedy Lemon Dressing
Instructions
Step 1
Preheat the oven to 200°C, gas mark 6.
Step 2
Put the chickpeas in a bowl and spray lightly with oil. Toss with the chilli or smoked paprika and some sea salt. Spread them out on a baking tray and roast in the oven for 20–25 minutes, turning once or twice, until crisp and golden brown.
Step 3
Cut the courgette into long thin strips with a potato peeler. Lightly spray a ridged griddle pan with oil and cook the courgette and red pepper over a medium to high heat for 3–4 minutes, turning once or twice, until just tender and nicely striped.
Step 4
Make the dressing: whisk all the ingredients together until blended.
Step 5
Take 2 serving bowls and arrange the rainbow of roasted chickpeas, griddled vegetables, sun-blush tomatoes, spinach, sprouted seeds and cottage cheese in attractive piles in each of the bowls. Grind some black pepper over the top and drizzle with the dressing. Serve immediately.
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