Firecracker Buddha bowl

Serves 2

Cooking time: 30 minutes

 

Ingredients  

• 2 Goodlife Firecracker Rice Melts
• 1 small cauliflower
• ½ tsp cumin seeds
• ½ tsp coriander seeds
• ½ tsp sumac
• 1 ripe avocado
• 8 breakfast radishes
• 120g edamame beans
• 150g bean sprouts (optional)
• 1 cup sauerkraut or kimchi

For the dressing

• ¼ cup natural yoghurt
• ½ bunch dill
• ½ bunch parsley
• ½ bunch mint, leaves picked
• 1 lime, juice of
• Lime wedges to serve
  
  
  

Method 

• Preheat the oven and then cook the firecrackers according to the packet instructions.
  
  
  
• Place the cumin and coriander seeds into a pestle and mortar or a suitable bowl to lightly crush the seeds. Add in the sumac and mix.
  
  
  
• Chop the cauliflower into small bitesize florets and place in a bowl with a drizzle of olive oil and then rub the spice mix all over. Place in the oven with the firecrackers.
  
  
  
• Peel and slice the avocado into thin slices along with the radishes.
  
  
  
• If using frozen edamame beans, place in a colander and run under warm water until defrosted.
  
  
  
• Finely chop all the herbs, including the stems if they are soft, and then mix in a suitable bowl with the remaining dressing ingredients and a pinch of salt and pepper.
  
  
  
• Once the firecrackers are cooked and the cauliflower is tender but not soft, place everything into groups into two serving dishes.
  
  
  
• Drizzle over the dressing and serve with extra lime wedges.