Spicy Sweet Chilli Tofoo Bites Budda Bowl

Serves 2 • Prep 20 min • Cooking 25 min
Vegans
Get this stuff
  1. 1 pack Spicy Sweet Chilli Tofoo Bites
  2. 4 tbsp olive oil
  3. 250g cooked quinoa
  4. 200g sweet potato (around 1 medium potato)
  5. 1 400g tin of chickpeas
  6. 150g green beans
  7. 2 tbsp harissa paste
  8. 2 red chillies
  9. 2 tbsp red wine vinegar
  10. 50g tahini
  11. 1 clove garlic (peeled and grated)
  12. 1 lemon
Do this stuff
  1. Preheat the oven to 200°C /180°C fan.
  2. Peel and chop the sweet potato into small cubes and place on a baking tray.
  3. Drain the chickpeas, reserving the liquid then put the chickpeas on the baking tray.
  4. Add the harissa, 1 tbsp of the olive oil and salt and pepper to the potatoes and chickpeas, mix well and spread them out on the tray. Bake for 20-25 minutes until golden.
  5. Put the Spicy Sweet Chilli Tofoo Bites on a baking tray and bake in the oven for 20-25 minutes.
  6. Finely slice the red chillies and place in a bowl with the vinegar. Put to one side to pickle.
  7. Heat a griddle pan or frying pan, toss the green beans with 1 tbsp of the olive oil then griddle for 5-10 minutes until slightly charred.
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