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Rockliffe Hall's Harissa Tofu Buddha Bowl

Fresh, fragrant and packing a kick of spice, this nourishing Buddha Bowl is the perfect pick-me-up. Filled with colourful veggies, grains, and lean proteins, Buddha Bowls provide a bounty of vitamins, antioxidants, and nutrients that contribute to radiant and healthy skin.

  1. Ingredients

    • 250g giant couscous
    • 1 jar of roasted peppers
    • 2 large red onions
    • 2 sprigs mint
    • 1 handful coriander
    • 1 bunch spring onion
    • 75ml tahini
    • 100g firm tofu (tofu can be substituted for your preferred protein i.e. chicken or salmon)
    • 1 teaspoon harissa paste
    • 1 bunch of breakfast radish mixed salad leaves

  2. Method

    • Start by cooking your couscous according to manufacturer instructions and then chill in the fridge.
    • Peel a quarter of the red onions, season, and drizzle with olive oil. Cook at 180c for 15 minutes. Once cooked, set aside.
    • Cut roasted peppers into chunks and set aside.
    • Finley slice the radish lengthways and set aside.
    • Chop the mint, coriander, and spring onions, mix through the couscous. Season and set aside.
    • Slice the tofu into 1cm slices, spoon over the harissa. Grill for 8 -10 minutes and be careful not to burn the harissa topping.
    • Assemble the dish by placing the couscous on the bottom of your desired bowl or plate.
    • Going clockwise, place the red onion, roasted pepper, sliced radish and cooked tofu.
    • Then, add a handful of mixed salad leaves and drizzle with oil.
    • Place tahini in a ramekin, serve and enjoy!
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