Spiced Roasted Persimon®, Cauliflower and Avocado Buddah Bowl

Preparation: 15 minutes

Cooking: 30 minutes

Serves 2      

Suitable for vegetarians and vegans

2 Spanish persimon®

1tbsp olive oil

300g cauliflower, broken into small florets

1 red onion, thinly sliced

1/2tsp ground turmeric

1/2tsp ground coriander

250g pack ready-cooked red & white quinoa

1 ripe avocado, halved, pitted and peeled

Roasted peanuts and coriander sprigs, to garnish

Dressing:

1tbsp olive oil

2tbsp lemon juice

2tbsp smooth peanut butter

1tsp finely chopped red or green chilli (optional)

1tbsp chopped fresh coriander

Salt and freshly ground black pepper

1) Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.

2 ) Cut the persimon® into chunks, removing their leafy stems. Put them into a roasting tin with the olive oil, cauliflower and red onion, tossing to coat. Roast for 15 minutes, stir in the turmeric and coriander and roast for 5 more minutes.

3 ) Meanwhile prepare the quinoa according to pack instructions.

4) Make the dressing by combining the olive oil, lemon juice and peanut butter. Add a little water to thin the consistency, then stir in the chilli (if using), coriander and seasoning.

5 ) Share the quinoa between two serving bowls and top with the roasted fruit and vegetables. Slice the avocado on top, and drizzle with the dressing. Serve, garnished with a few roasted peanuts and coriander sprigs.

Cook’s tip: You could use rice instead of quinoa for a change.