These Vegetarian Buddha Bowls with Spicy Peanut sauce make a great Winter salad – for those days when you fancy something a bit lighter for dinner.
It’s easy to go into carb overload during the colder months.
Right now with the house extension going on, and my only method of cooking at home being a single plug-in hob, a microwave and a toaster, we’re starting to get into the habit of feasting on chips, large sandwiches and stodgy cakes.
I’m not beating myself up about it. I know it’s only a temporary thing, and we’ll get back to lovely homecooked meals soon, but I would like to throw in the occasional nod to healthy eating.
So today I’m sharing this warming winter salad:
Bright colourful veggies (instead of all that brown food!), multi-coloured quinoa (that I can cook on my little hob) and a spicy peanut dressing to warm up your belly.
I made this a couple of months ago for the Autumn edition of Superfood magazine, and I’m pulling it out again to make this weekend.
I’ll probably serve it with some ready-cooked chicken for my carnivorous family and finish it off with the caramel chocolate mug cake that I’m posting on Saturday.
I know, I know, naughty-brown food for dessert, but I’m too weak for going cold turkey!!
- 100g (1/2 cup) dry quinoa (we used a mixture of white, black and red)
- One small butternut squash, peeled and diced
- 1 tbsp olive oil
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 80g (2½ cups) mixed baby salad leaves
- 1 avocado, peeled, de-stoned and sliced
- 1 red apple, cored and sliced
- 1 roasted red pepper from a jar, drained and sliced
- ¼ of a cucumber, cut into small chunks
- 25g (approx. 1 oz) feta, crumbled
- 1 tsp black sesame seeds
- Small bunch of fresh parsley, chopped
- Spicy Peanut Sauce:
- 1 tbsp peanut butter
- ½ of a finely chopped red chilli
- 1 tbsp low sodium soy sauce or tamari for gluten free
- 1 tbsp olive oil
- 1cm piece of fresh ginger, peeled and minced
- 1 clove garlic, peeled and minced
- 1 tbsp honey
- Juice of ½ lime
- Cook the quinoa in water as per pack instructions, leave to cool.
- Preheat the oven to 200c/400f. Place the diced butternut squash on a baking tray and drizzle on the olive oil. Add the paprika, salt and pepper and toss everything together with your hands. Roast in the oven for 20-25 minutes until golden brown. Remove from the oven and allow to cool slightly.
- Whilst the butternut squash is roasting, make the spicy peanut sauce by whisking together all of the sauce ingredients. Put to one side.
- Spoon the cooked quinoa into two bowls. Arrange the salad leaves, butternut squash, sliced avocado, sliced apple, sliced pepper and chunks of cucumber on top. Sprinkle on the chopped feta, black sesame seeds and parsley.
- Serve with the spicy peanut sauce.