BBQ Teriyaki Quorn Fillets and Pineapple Buddha Bowl 1 out of 5, 1 based on 1 ratings

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BBQ Teriyaki Quorn Fillets and Pineapple Buddha Bowl

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Keep it fresh and healthy this summer with this flavourful Oriental-inspired Buddha bowl. It’s perfect for the BBQ, but can also be cooked in a griddle pan too.

280 Cals Per serving
Serves 4
40 mins

Ingredients

For the skewers:

  • 1 pack of Quorn Fillets, defrosted
  • 2 slices fresh or tinned pineapple

For the teriyaki marinade:

  • 150ml water
  • 3 tbsp tamari
  • 1 tbsp sesame oil
  • 1 tbsp mirin
  • ½ tbsp maple syrup
  • ½ tbsp arrowroot powder
  • 1 clove of garlic, minced
  • 1 tbsp fresh ginger, grated
  • ¼ tsp black pepper

For the salad:

  • 1 pack of pre-cooked quinoa
  • 80g romaine lettuce, shredded
  • 50g red cabbage, shredded
  • ½ red pepper, finely sliced
  • 1 carrot, shredded
  • 2 spring onions, finely sliced

Garnishes:

  • 80g read-to-eat edamame beans
  • 1/2 cucumber, sliced into ribbons
  • 4 radishes, finely sliced
  • 5g fresh coriander, finely chopped
  • 1 red chilli, finely chopped
  • 1 tbsp toasted sesame seeds
  • 1 tbsp peanuts, crushed
  • 4 wedges of lime

Made with Quorn Fillets

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