Shopping list

 

½ cup quinoa

300 g pumpkin, diced

1 firm and crisp apple

200 g chickpeas (1 can)

2 tbsp pumpkin seeds

1 tbsp vegetable oil

1 tsp honey

¼  tsp ground cinnamon

¼ tsp ground nutmeg

½ tsp salt

2 large kale leaves

For the sauce:

200 g Benecol Greek Style plain yogurt

Juice of one lemon

Small bunch of fresh dill

1 tsp honey or agave syrup

pinch of salt

pinch of Cayenne pepper

Buddha Bowl

20 min

PREP

30 min

COOK

0.8

STANOLS

2

SERVES

Description

Buddha bowl: quinoa with roasted vegetables and yogurt sauce.

Method

  1. Cook the quinoa according to instructions.
  2. Place the diced pumpkin, apple wedges, chickpeas and pumpkin seeds in a large bowl. Stir in the oil, ground nutmeg, honey and salt. Lay the vegetables on a parchment covered oven tray. Bake for 30 minutes at 180 degrees. Stir a couple of times.
  3. Remove the kale leaves from stems, chop into bite-sized pieces and transfer to a bowl. Drizzle with a splash of olive oil, season with a pinch of salt and mix thoroughly so all leaves would have a coat of oil. Scatter the kale on the vegetables 5 minutes before removing the tray from the oven. Keep a close eye on the oven, make sure the kale stays crispy and doesn’t turn brown. Divide the quinoa between serving bowls and lay the roasted vegetables on top.
  4. For the sauce, blend all the ingredients into a creamy mix and drizzle over the dish.

 

Remember: The beneficial effect is obtained with a daily intake of 1.5g-3.0g of plant stanols per person.  Each 112.5g serving of Greek Style plain yogurt provides 0.8g plant stanols.

Tip

You can also try this cashew sauce:

  • ½ cup  cashew nuts
  • 1 shallot (30 g), coarsely chopped
  • 50 ml white wine vinegar
  • 2 tsp mild mustard
  • 1 tsp honey
  • ½ tsp salt
  • 100 ml water

 

Buddha Bowl

20 min

PREP

30 min

COOK

0.8

STANOLS

2

SERVES

Shopping list

 

½ cup quinoa

300 g pumpkin, diced

1 firm and crisp apple

200 g chickpeas (1 can)

2 tbsp pumpkin seeds

1 tbsp vegetable oil

1 tsp honey

¼  tsp ground cinnamon

¼ tsp ground nutmeg

½ tsp salt

2 large kale leaves

For the sauce:

200 g Benecol Greek Style plain yogurt

Juice of one lemon

Small bunch of fresh dill

1 tsp honey or agave syrup

pinch of salt

pinch of Cayenne pepper

Description

Buddha bowl: quinoa with roasted vegetables and yogurt sauce.

Method

  1. Cook the quinoa according to instructions.
  2. Place the diced pumpkin, apple wedges, chickpeas and pumpkin seeds in a large bowl. Stir in the oil, ground nutmeg, honey and salt. Lay the vegetables on a parchment covered oven tray. Bake for 30 minutes at 180 degrees. Stir a couple of times.
  3. Remove the kale leaves from stems, chop into bite-sized pieces and transfer to a bowl. Drizzle with a splash of olive oil, season with a pinch of salt and mix thoroughly so all leaves would have a coat of oil. Scatter the kale on the vegetables 5 minutes before removing the tray from the oven. Keep a close eye on the oven, make sure the kale stays crispy and doesn’t turn brown. Divide the quinoa between serving bowls and lay the roasted vegetables on top.
  4. For the sauce, blend all the ingredients into a creamy mix and drizzle over the dish.

 

Remember: The beneficial effect is obtained with a daily intake of 1.5g-3.0g of plant stanols per person.  Each 112.5g serving of Greek Style plain yogurt provides 0.8g plant stanols.

Tip

You can also try this cashew sauce:

  • ½ cup  cashew nuts
  • 1 shallot (30 g), coarsely chopped
  • 50 ml white wine vinegar
  • 2 tsp mild mustard
  • 1 tsp honey
  • ½ tsp salt
  • 100 ml water