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This plant-based colourful buddha bowl is full of flavour and is easy to prepare, and has less than 400 calories, making it a great midweek lunch option.
This plant-based colourful buddha bowl is full of flavour and is easy to prepare, and has less than 400 calories, making it a great midweek lunch option.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Cook couscous as per packet instructions.
While the couscous is cooking, mix the Flora Light, chopped chives and black pepper. When the couscous is ready stir the Flora Light and chive blend into the couscous.
Make the dip. Add the beetroot, chopped feta, mint and olive oil to a food processor and blitz until smooth.
Peel and grate the carrot and mix the poppy seeds into it.
Arrange your buddha bowls. Cut the avocado into slices and fan them on top of the mixed leaves. Add the olives, couscous and carrot salad and finally place your dip in the centre.
Nutrition information per serving: Energy 1657kJ/ 397kcal, Fat 21.0g, of which Saturated Fat 6.0g, Carbohydrates 35.9g, of which Sugars 7.1g, Fibre 6.9g, Protein 12.7g, Salt 1.81g.
