Birds Eye Pea Buddha Bowl
Serves: 4
Ingredients
Quinoa
290 grams quinoa, cooked
1 tablespoon basil, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon coriander, finely chopped
2 tablespoons pomegranate
½ teaspoon salt
Peas
1 tablespoon olive oil
1 red onion, finely chopped
300 grams Birds Eye peas
1 tablespoon lemon juice
1 tablespoon mint, finely chopped
1 tablespoon parsley finely chopped
50 grams feta cheese
Quick Pickled Red Onion
½ red onion, finely sliced
1 tablespoon white wine vinegar
¼ teaspoon salt
Other Ingredients for Bowl:
Birds Eye Very Fine Green Beans, cooked
Birds Eye Soya Beans, cooked
Half a cucumber, chopped
60 grams spinach
2 eggs, hard boiled and halved
1 ripe avocado, thinly sliced
100 grams almonds
1 handful cherry tomatoes, halved
1 tablespoon basil, finely chopped
120 milliliters salad dressing of choice
Preparation
To prepare the quick pickled red onion place the red onion, white wine vinegar and salt into a small bowl and stir well. Set aside.
For the peas, place a large frying pan over a medium heat. Add the oil, onion and cook for around 3 to 4 minutes or until the onions start to become translucent.
Next add the peas to the pan and continue to cook for 4 to 5 minutes, stirring continually.
Once cooked, remove from the heat and add the mint, parsley, lemon juice and feta. Stir until well combined, then set aside.
Now you are ready to get creative and assemble your Buddha bowl! Start by adding your Birds Eye greens beans, avocado, 25 grams of almonds, tomatoes topped with basil, peas, red onion, quinoa, cucumber, spinach and half a boil egg.
Finish with a dollop of salad dressing in the center and enjoy!
Why not get creative with your Buddha bowl an experiment with different creations. Ingredients such as Birds Eye soya beans, roasted root vegetables, sautéed kale, brown rice, lentils, cucumber ribbons, peppers and Hummus make great alternative Buddha bowls.