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Vegan salad bowl

Buddha bowl salad served in a bowl

Vegan salad bowl

Name: Vegan salad bowl
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 200g couscous; 400g can mixed beans; 1 tsp olive oil; 1⁄2 tsp chilli flakes; 3⁄4 small bunch of dill torn into sprigs; 2 watermelon radishes or 6 small ones, sliced; 1⁄2 cucumber peeled into ribbons; 1 large red onion finely sliced; 1⁄4 small red cabbage finely sliced; 2 tbsp white wine vinegar or apple cider vinegar; 1 tbsp caster sugar; 1⁄4 small bunch of dill leaves picked

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Serves 4

Easy

Prep: 15 mins

No cook

A star rating of 4.5 out of 5.6 ratingsRate

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Whip up an easy vegan salad, with beans, radish, pickled cabbage and couscous. Bursting with flavour, it makes a satisfying dinner or lunch on the go

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g couscous
400g can mixed beans
1 tsp olive oil
1⁄2 tsp chilli flakes
3⁄4 small bunch of dill

torn into sprigs
2 watermelon radishes

or 6 small ones, sliced
1⁄2 cucumber

peeled into ribbons

For the quick pickle

1 large red onion

finely sliced
1⁄4 small red cabbage

finely sliced
2 tbsp white wine vinegar

or apple cider vinegar
1 tbsp caster sugar
1⁄4 small bunch of dill

leaves picked

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Nutrition: Per serving

kcal327

low
fat3g

low
saturates0g
carbs59g
sugars14g
fibre9g

high
protein13g
salt1.7g

Method

step 1

First, make the pickle. Mix all the ingredients together in a large bowl with 1 tsp flaky sea salt, then cover and set aside until needed.
step 2

Mix the couscous with 280ml boiling water in a bowl, cover and leave for 4 mins, then fluff up with a fork. Set aside to cool slightly.
step 3

Meanwhile, drain and rinse the beans, tip into a bowl, then stir in the olive oil and chilli flakes along with a little seasoning.
step 4

Mix most of the dill through the couscous and season. To assemble, spoon the quick pickle, couscous, radishes, beans and cucumber into separate parts of each bowl. Top the pickle with the reserved dill and grind over some black pepper.

Recipe from Good Food magazine, August 2021

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A star rating of 4.5 out of 5.6 ratings

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