Healthy Buddha Bowl Salad

Crunchy-Fresh-Colourful and so healthy

Ingredients

Method

:

• Preheat oven 180ºc
• Coat pumpkin pieces in maple syrup, place on roasting tray and cook for 15 minutes
• Add the tomatoes to the roasting tray and cook a further 5-8 minutes, until tomatoes are heated through and pumpkin is tender
• Cover the frozen edamame beans with boiling water and soak for 1-2 minutes, then squeeze the beans out
• Blanch the asparagus and snow peas by covering with boiling water for 2-3 minutes, drain and then place them in cold water (to keep them crunchy) 
• Heat the oil in a small pan and add the edamame beans and a sprinkle of salt. Stir fry for 1-2 minutes, remove and set aside to cool
• In the same pan add the drained black beans and taco sauce. Bring to a simmer, cook 2-3 minutes, remove from heat and mash the beans into the sauce with a folk or potato masher
• Assemble the salad on the plate in a circular motion, then tip the taco bean sauce in the centre
• Mix the mayonnaise and lemon juice together and drizzle over the salad 
• Garnish with watercress over the taco bean sauce *optional

Note: Cooking time for the pumpkin depends on the type of pumpkin and the size of the chunks

Edamame beans are found in freezer section of your supermarket