A combination of Colourful Vegetables, Healthy Grains, Lightly Toasted Seeds and a Burst of Citrus Chilli. This Buddha bowl is not only fun to eat, but it’s packed with all the right ingredients to keep you energized throughout your working day.

This dish is focusing towards avoiding the plastic culture in the Kitchen, working with Local Vegetable Growers and Reducing the Carbon footprint.It’s to also transform how we view healthy food in the Lunch Time Rush. A bowl packed with vabrant colours, exciting textures and most of all nourishing for the soul. – Chef Laura Doherty

Ingredients (Serves 2-3)

• 85g Black quinoa
• 85g White quinoa
• 500ml Organic vegetable stock
• 500g Butternut squash
• 1 Tablespoon of olive oil
• 1x Handful of fresh thyme
• 1x Handful coriander
• 400g Carrots (peeled)
• 250g Beetroot (cooked)
• 40g Edamame bean
• x Lime juice
• Red chilli (sliced)
• 60g Rocket
• 3-4 Cherry tomatoes
• 30g Sundried tomatoes
• 15g Pumpkin seeds
• 5g Beetroot juice
• 15g Natural yogurt or homemade Esyio yogurt



Preheat Oven to 175°C.

Cook the white and black quinoa together in vegetable stock, until light and fluffy. Cool.

Peel the butternut and cut into cubes. In a bowl drizzle with a little oil and add a handful of thyme to butternut cubes. Place on a tray with parchment and roast in the oven for 20-25 mins until tender and lightly browned. Cool.

Toast pumpkin seeds lightly in oven for 5 mins in Oven at 175°C. Cool.

Place carrot onto the countertop spiralizer, insert the noodle/ribbon attachment and watch the carrot ribbons come out the other side.

The same method is to be repeated for the beetroot. Serialize beetroot into a bowl.

Roughly chop the coriander, add it to the cooked quinoa, along with the Edamame bean.

Cut all tomatoes in half.

For Dressing: mix yogurt and lime juice & beetroot juice together.

Begin to arrange Buddha Bowl into sections. Coriander bean, quinoa mix, spiralized vegetables, rocket.

Finish by sprinkling the tomatoes, toasted seeds and yogurt dressing over the salad.