Summer Buddha Bowl - Vegan Recipe Club

Ingredients

• Roasted broccoli
• Half a head of broccoli, broken into florets
• 1 tsp cumin seeds
• 1 tbsp olive oil
• Quinoa
• 100g/⅗ cup (uncooked) quinoa, rinsed and cooked according to the instructions on the packet
• Butternut squash
• 400g/2 cups butternut squash, cubed
• 1 tsp paprika
• 1 tsp olive oil
• Tofu
• 150g/¾ cup firm tofu, drained and patted down with kitchen roll or a tea towel
• 1 tbsp soy sauce
• 1 tbsp rose harissa paste (eg Belazu)
• Veg/Salad
• Use veg/salad of your choice eg avocado, cucumber, lettuce, tomatoes, grated red cabbage, pomegranate seeds
• Tahini dressing
• 2 tbsp tahini
• 2 tbsp lemon juice (fresh or bottled)
• 2 tbsp olive oil
• 2 tbsp water
• Pinch salt