|Sat Fat 6.2g||31%|
This Buddha Bowl recipe is a colourful creation bursting with flavour! Ideal for those warmer evenings or when you have a few people to feed at a party or gathering. If you're vegan or vegetarian then all you need to do is substitute the tuna for more avocado. A fantastic easy-to-follow dish which you can whip up in no time at all!
Alternatively, for a vegan version, omit the tuna and add more avocado.
200g new potatoes, cut into cubes
60g fresh sushi quality tuna steak, cut into cubes
Juice and zest of 2 limes
1 tablespoon sesame oil
½ tablespoon soy sauce
2 chillies, deseeded and sliced
50g macadamia nuts, toasted
50g red cabbage, thinly sliced
1 sheet nori seaweed, crumbled
2 tablespoons Goji berries or pomegranate seeds
1 tablespoon edamame beans, cooked
½ cucumber, deseeded and cubed
½ avocado, stoned, peeled and cubed
2 spring onions, finely chopped
2 tablespoons sesame seeds, to garnish
Lime wedges, to garnish
Fresh coriander to garnish
Recreated to celebrate VE Day, this is a popular 1940s wartime soup made with potatoes, onion, leeks and celery - healthy and really tasty.
Ditch the takeaway and discover this Bengali spiced potato and fish curry. With soothing coconut milk and a chilli kick, This is a great dish to experiment with spice combinations - don’t be afraid to turn up the heat a little!
"This is simply yummy, as spicy as you fancy with the King Edwards catching a lovely lick of the chicken's roasting juices as they get to know each other in the oven."