{"id":68,"date":"2019-11-28T15:49:59","date_gmt":"2019-11-28T02:49:59","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/turmeric-spiced-buddha-bowl\/"},"modified":"2023-08-09T11:38:04","modified_gmt":"2023-08-08T23:38:04","slug":"turmeric-spiced-buddha-bowl","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2019\/11\/28\/turmeric-spiced-buddha-bowl\/","title":{"rendered":"Turmeric Spiced Buddha Bowl with Tahini Yoghurt"},"content":{"rendered":"\n

We love a buddha bowl! Turmeric plays a key role in this lightly spiced recipe that’s great as a work lunch. The tahini yoghurt dressing is a classic – you’ll be putting it on everything!<\/p>\n\n\n

<\/div>
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\n \n

Turmeric Spiced Buddha Bowl<\/h2>\n \n <\/div>\n \n
\n
Servings <\/span>2<\/span><\/div>\n
Cook Time <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
\n \n

Ingredients<\/h3>
  • \u00be<\/span> 400g can chickpeas, drained & rinsed<\/span><\/li>
  • 1<\/span> tsp<\/span> turmeric powder<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> cumin seeds<\/span><\/li>
  • 1<\/span> Tbsp<\/span> chopped cashew nuts<\/span><\/li>
  • \u00be<\/span> capsicum, thinly sliced<\/span><\/li>
  • \u00bd<\/span> red onion, cut into thick wedges<\/span><\/li>
  • 340g<\/span> cauli pearls or finely chopped cauliflower<\/span><\/li>
  • 1<\/span> handful kale leaves<\/span><\/li>
  • 2<\/span> radishes, thinly sliced <\/span><\/li>
  • 2<\/span> Tbsp<\/span> hummus<\/span><\/li><\/ul><\/div>

    Tahini Yoghurt Dressing<\/h4>
    • \u00bc<\/span> cup<\/span> yoghurt<\/span><\/li>
    • 1<\/span> tsp<\/span> tahini<\/span><\/li>
    • Juice of \u00bc lemon<\/span><\/li>
    • \u00bc<\/span> tsp<\/span> honey<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
      \n

      Instructions<\/h3>
      • Preheat oven to 200\u00b0C.<\/span><\/div><\/li>
      • Prep & cook chickpeas, capsicum & onion. In a bowl toss chickpeas, capsicum, turmeric, cumin seeds, cashew nuts, 1\/4 tsp salt and 1\/4 tsp oil together. Spread spiced chickpeas and capsicum and onion wedges across a lined oven tray. Roast for about 18 minutes, until tender.<\/span><\/div><\/li>
      • Cook cauli pearls. Spread cauli pearls across a second lined tray and roast for about 16 minutes, until tender.<\/span><\/div><\/li>
      • Make tahini dressing. Combine ingredients in a small bowl and season.<\/span><\/div><\/li>
      • Prep & build bowls. Arrange kale, cauli pearls, spiced chickpeas and capsicum, onion, radish, tahini yoghurt and hummus into bowls or lunch containers.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n <\/div>\n \n

        Notes<\/h3>
        Nutritional Info (per serve)
        <\/em><\/strong>Energy (kJ): 1366
        Energy (Cal): 326
        Carbohydrate (g): 40.0
        Protein (g): 16.7
        Fat (g): 10.9
        Saturated Fat (g): 2.0
        Sugars (g): 15.4<\/span><\/div><\/div>\n \n
        \n \n
        <\/g><\/svg><\/span> Calories: <\/span>326<\/span>kcal<\/span><\/span><\/div>\n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"

        We love a buddha bowl! Turmeric plays a key role in this lightly spiced recipe that’s great as a work lunch. The tahini yoghurt dressing is a classic – you’ll be putting it on everything!<\/p>\n","protected":false},"author":3,"featured_media":15225,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2377,2384,2374],"tags":[1745,2024,1790,1848],"class_list":["post-68","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-freshstart","category-lunch","category-recipes","tag-fresh-start","tag-loveyourleftovers","tag-lunch","tag-recipe"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/68","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=68"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/68\/revisions"}],"predecessor-version":[{"id":16338,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/68\/revisions\/16338"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15225"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=68"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=68"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=68"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}