Quick Pak Choi & Quinoa Buddha Bowl
This super versatile recipe is full of healthy plant-based ingredients and works great for meal prep. You can substitute pak choi using the other veg you have on hand too.
Substitute:
- No pak choi? Try with cabbage or Brussels sprouts.
- No quinoa? Use rice, sushi rice or lentils.
- No chickpeas? Try with black beans instead.
- No tahini? Swap for natural yoghurt.
- No spring onions? Add coriander instead.
- No lemon juice? Use lime juice.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
200 g Pak Choi
2 tbsp Sesame oil
2 tbsp Soy sauce
100 g Cooked quinoa
200 g Chickpeas (from a can)
2 Carrot (grated)
2 Spring onions (chopped )
For the sauce:
4 tbsp Tahini
1 tbsp Maple syrup
2 tbsp Lemon juice
1 tbsp Sesame seeds
Recipe:
- Cut the pak choi into quarters and rinse it under cold water to remove any dirt. Add the sesame oil to a frying pan over a medium-high heat, then cook the pak choi for 4-5 minutes. Add the soy sauce, toss to coat and cook for another 1 minute. Turn off the heat and set aside.
- In a small bowl, mix all the sauce ingredients together.
- Divide the cooked quinoa, chickpeas, carrot, pak choi and spring onion between two containers. Drizzle the tahini sauce over it all.
How to store
Store in the fridge for up to 3 days. Reheat until warm or enjoy cold straight out of the fridge.
