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Vegan Princess Buddha Bowl

These beautiful bowls are positively bursting with colour and nutrition. Perfect for any princess (or prince) that loves lots of flavour and fun.

CategoryDifficultyBeginner
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Ingredients
To Assemble
 beetroot hummus
 edible flowers (optional)
A mix of your child's’ favourite vegetables, we used the following:
 mixed carrots
 cucumber
 rosa tomatoes
 yellow and red pepper
 radishes
 snap peas
 baby sweetcorn
 1 avocado
 handful baby spinach
 3-4 leaves of cos or butter lettuce per bowl
 3-4 Tbsps (45-60 ml) cashew cheese (optional)
 sprinkling of seed mix (pumpkin, sunflower, linseeds, sesame)
 star or heart shaped cookie cutters
Beetroot Hummus
 300 g beetroot, peeled and quartered
 a little olive oil, for roasting
 sea salt
 1 can (400 g) chickpeas (240 g drained – use the brine to make vegan aquafaba mayonnaise)
 6 Tbsp (75 ml) tahini
 ¼ cup (60 ml) fresh lemon juice
 ¼ tsp (1.25 ml) ground cumin
 ¼ cup (60 ml) olive oil
 1 clove of garlic, peeled (optional)

Method

Beetroot Hummus
1

Preheat the oven to 180 °C.

2

Peel the beetroot and cut into quarters. Toss in olive oil and sprinkle with salt. Place onto a baking tray and roast in the oven for about 30-40 minutes or until tender. Remove from the oven and allow to cool completely.

3

Drain the chickpeas, (reserve the liquid and set aside). Place the chickpeas into a jug blender or Nutribullet along with the tahini, lemon juice, cumin and oil. If using garlic, include as well, although some kids may prefer without. Add the beetroot and blend until the mixture is smooth (it will keep some texture). Add a little of the retained chickpea liquid to achieve your desired consistency. Add a little extra oil if necessary.

To Assemble
4

Preheat the oven to 180 ºC.

5

Place the Fry’s Chickpea and Roasted Butternut Balls onto a baking tray and bake for 15-30 minutes until heated through.

6

Prepare the veggies by slicing as artfully and creatively as you can – a veggie peeler can be used to peel ribbons of cucumber or carrot. Use star and heart shaped cookie cutters to cut cucumber, peppers or any chosen veggies to add a bit of princess flair.

7

Assemble the bowl by lining with lettuce leaves and baby spinach leaves. Build the bowl as creatively as possible, adding in as many colourful veggies as you can. Include the Fry’s Chickpea and Roasted Butternut Balls and a heaped tablespoon of vegan cashew cheese if using. You can add the beetroot hummus to the bowl or serve on the side. Sprinkle with seed mix, decorate with veggie cut outs and edible flowers and serve.

Ingredients

Ingredients
To Assemble
 beetroot hummus
 edible flowers (optional)
A mix of your child's’ favourite vegetables, we used the following:
 mixed carrots
 cucumber
 rosa tomatoes
 yellow and red pepper
 radishes
 snap peas
 baby sweetcorn
 1 avocado
 handful baby spinach
 3-4 leaves of cos or butter lettuce per bowl
 3-4 Tbsps (45-60 ml) cashew cheese (optional)
 sprinkling of seed mix (pumpkin, sunflower, linseeds, sesame)
 star or heart shaped cookie cutters
Beetroot Hummus
 300 g beetroot, peeled and quartered
 a little olive oil, for roasting
 sea salt
 1 can (400 g) chickpeas (240 g drained – use the brine to make vegan aquafaba mayonnaise)
 6 Tbsp (75 ml) tahini
 ¼ cup (60 ml) fresh lemon juice
 ¼ tsp (1.25 ml) ground cumin
 ¼ cup (60 ml) olive oil
 1 clove of garlic, peeled (optional)

Directions

Beetroot Hummus
1

Preheat the oven to 180 °C.

2

Peel the beetroot and cut into quarters. Toss in olive oil and sprinkle with salt. Place onto a baking tray and roast in the oven for about 30-40 minutes or until tender. Remove from the oven and allow to cool completely.

3

Drain the chickpeas, (reserve the liquid and set aside). Place the chickpeas into a jug blender or Nutribullet along with the tahini, lemon juice, cumin and oil. If using garlic, include as well, although some kids may prefer without. Add the beetroot and blend until the mixture is smooth (it will keep some texture). Add a little of the retained chickpea liquid to achieve your desired consistency. Add a little extra oil if necessary.

To Assemble
4

Preheat the oven to 180 ºC.

5

Place the Fry’s Chickpea and Roasted Butternut Balls onto a baking tray and bake for 15-30 minutes until heated through.

6

Prepare the veggies by slicing as artfully and creatively as you can – a veggie peeler can be used to peel ribbons of cucumber or carrot. Use star and heart shaped cookie cutters to cut cucumber, peppers or any chosen veggies to add a bit of princess flair.

7

Assemble the bowl by lining with lettuce leaves and baby spinach leaves. Build the bowl as creatively as possible, adding in as many colourful veggies as you can. Include the Fry’s Chickpea and Roasted Butternut Balls and a heaped tablespoon of vegan cashew cheese if using. You can add the beetroot hummus to the bowl or serve on the side. Sprinkle with seed mix, decorate with veggie cut outs and edible flowers and serve.

Vegan Princess Buddha Bowl

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