|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
Baked fish and potatoes in parchment - a healthy way of cooking by steaming the fish from the inside - locks in all the flavours too.
Taking just 5 minutes to cook and 25 minutes to bake this a great meal for an easy dinner recipe. Contains potatoes and all kinds of vegetables it's healthy too!
For a luxurious version this dish could be made with Dover sole, shrimps, truffles and Parmesan, but in wartime often it was made with substitutes. This modern take on the recipe uses sole, prawns and Cheddar.