Leftovers Buddha Bowl with ZENB Veggie Sticks

Hi guys,
I hope you are well! Today's post is a collaboration with ZENB because I am taking on a challenge to showcase you how you can use one fo their delicious Veggie Sticks in a tasty meal! If you are wondering what the ZENB Veggie Sticks are, they are vegan friendly, organically certified by the Soil Association and gluten-free plant-based snack bar! 😌 They come in four different flavours - Carrot, Pumpkin, Red Pepper and Beetroot and first up, I decided to incorporate the Pumpkin Stick into my buddha bowl! So, without further ado let's get straight into it!


Leftovers Buddha Bowl with ZENB Veggie Sticks

I called this ‘Leftovers Buddha Bowl’ because I used all the leftover vegetables I had in my fridge! But also, because ZENB believes in including as much of the whole vegetable as possible, including the peel, core, stem and seeds, to give the opportunity to eat a delicious snack while also raising awareness of food waste! So, I thought leftovers buddha bowl featuring ZENB Veggie Stick is the perfect combination! 

This buddha bowl is super simple and you will only need these following ingredients: 

  • 50g Quinoa
  • Broccoli
  • 1/2 can of chickpeas
  • 1/2 courgette 
  • 1/2 red pepper
  • Mushrooms
  • A mix of salad leaves 
  • ZENB Pumpkin Stick

Start by preheating your oven to 200 degrees Celcius. Once you have, it is time to get your quinoa cooking. It is super important that you rinse your quinoa before you cook it, so make sure you do! To avoid any waste, I would recommend roughly 50g quinoa per person! While your quinoa is cooking, start steaming your broccoli. This shouldn't take longer than 15 minutes and it will ensure that both your quinoa and your broccoli are ready at the same time.

While your quinoa and broccoli are cooking. Drain the can of chickpeas and place 1/2 of them on a baking tray. Drizzle the chickpeas with sunflower oil and season with salt, pepper and paprika and then place them in the oven for 15-20 minutes!


Now it is time to stir-fry your remaining veg! Begin by slicing the courgette, red pepper and mushrooms into small chunks. Heat a pan over medium heat and add in all your ingredients! Fry for 7-10 minutes or until golden. When your mixture is fried add 1 tbsp soya sauce for extra flavour and don't forget to season with salt and pepper! 


Once everything is cooked it is time to assemble! Add your quinoa, broccoli and salad leaves on to a plate and then add your baked chickpeas and stir-fried vegetables. Of course, don't forget to sprinkle your buddha bowl with ZENB Pumpkin Veggie Stick for extra flavour.

ZENB Veggie Sticks are currently available in the UK and can be ordered online to be delivered straight to your and fit through the letterbox! You can also order a trial box for £5 plus free delivery. T&Cs apply. 

I hope you enjoyed this recipe and let me know if you decide to give ZENB Veggie Sticks a try! I really enjoy them because they are made from great ingredients and they don't contain any artificial flavours or preservatives either!  So, if this doesn't sound good to you, I don't know what else will!


Lots of love,

Kat

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