Woolworths BBQ PlantLove™ buddha bowl

A delicious mouth watering buddha bowl gives your bursting flavours in your mouth.

Serves: 2
Recipe by: Clem Pedro


125g red and white quinoa blend
Salt and freshly ground black pepper to taste
120g sun-dried tomato quarters, roughly chopped
1T onion flakes

180g PlantLove™ Shredded Savoury Pea Protein Pieces
1/2 yellow pepper cut into strips
4T Woolies original BBQ braai marinade
2T Woolies chilli crunch
Salt and freshly ground black pepper to taste

1/2 red onion
100g Piccolini cherry tomatoes, halved
100g baby butter lettuce, rocket and basil
1 small avocado, halved with the stone removed and skin discarded
165g Woolies carrot and beetroot slaw
35g Woolies nut and seed sprinkle


Add the quinoa, salt, pepper, sun-dried tomatoes and onion flakes to a pot and cover with 3cm of water, bring to a boil and cook until the quinoa is tender, about 25 minutes.

While the quinoa is cooking prepare the PlantLove™ Shredded Savoury Pea Protein Pieces y adding them to a mixing bowl along with the yellow peppers, BBQ marinade and chilli crunch, season lightly with salt and a generous amount of freshly ground black pepper. Place in an airfryer and cook for 20 minutes at 180C, giving the ingredients a mix half way.

Thinly slice your red onion and place I ice water for 5 minutes to remove the harsh “onioniness” discard the water and combine the onions with the cherry tomatoes and seasoning with salt and freshly ground black pepper.

To assemble add the cooked quinoa to a serving bowl followed by your cooked PlantLove™ Shredded Savoury Pea Protein Pieces. Add some baby leaves and top with the tomato and onion mix.

Thinly slice your avocado and fan out before adding to your bowls, add some slaw mix without the dressing.

Drizzle the dressing that comes with the slaw over the 2 bowls and finish with a sprinkle of nuts and seeds.

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