Here is one we want to give a try soon from olivemagazine.com.
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Vegan buddha bowl:

step 1

Put the cabbage in a bowl, mix the vinegar and sugar, and pour over. Season and toss. Leave for 30 minutes, tossing now and again.

step 2

Heat the oven to 200C/fan 180C/gas 6. Put the carrots in a bowl with the pomegranate molasses and 1 tbsp olive oil. Season and toss.

step 3

Put the cauli in another bowl with the turmeric and another tbsp of olive oil. Season and toss.

step 4

Put the carrots and cauli on separate ends of a large non-stick baking tray. Roast for 20-25 minutes or until tender. Cool to room temperature.

step 5

Heat the barley following pack instructions then tip into a bowl and season with salt and pepper, and a squeeze of lemon juice.

step 6

Mix the dressing ingredients with a good splash of boiling water to loosen it. Season.

step 7

Divide the barley between 4 bowls then top with the roasted veg, pickled cabbage, rocket and the dressing.

Jeannie notes.. Above is curated for evaluation and recommendation from olivemagazine.com

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Vegan buddha bowl

reco low-cal