For the miso tahini dressing:
- 85g tahini
- 2 cloves garlic, crushed
- 1 tsp white miso
- 1 tbsp honey/maple syrup
- 1 tbsp Aspall Raw Cyder Vinegar
- Water
- Salt
For the Buddha bowl:
- 200g quinoa
- 500g chantenay carrots, peeled
- 400g tin chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tbsp Aspall Raw Cyder Vinegar
- 1 tsp dukkah (or cumin seeds)
- 2 avocados, peeled and destoned
- 60g rocket
- 200g *pickled red cabbage (or raw cabbage, finely chopped)
- 4 tbsp toasted pumpkin seeds
- Small bunch of coriander
For the Quick Pickled Cabbage (optional)
- ½ a small red cabbage, finely sliced
- 100ml water
- 4 tablespoons apple cyder vinegar
- 1 tablespoon sea salt flakes
- 1 tablespoon sweetener of choice (such as honey or maple syrup)