Vegan Buddha Bowl Recipe | olivemagazine

Ingredients

• ½ small red cabbage shredded
• 3 tbsp red wine vinegar
• 1 tbsp caster sugar
• 8 small carrots halved or quartered lengthways
• 3 tbsp pomegranate molasses
• 2 tbsp olive oil
• 1 small cauliflower broken into little florets
• 2 tsp ground turmeric
• 250g pack ready-cooked barley or freekeh
• ½ lemon
• a good handful rocket
• 2 tbsp tahini
• ½ clove garlic crushed
• 4 tbsp vegan yogurt
• ½ lemon juiced
• ½ tsp cumin seeds toasted