Toasted Lupin Buddha bowl – Mango Chilli and Lime

Toasted Lupin Buddha bowl

Toasted Lupin Buddha bowl with mango chilli and lime

Look after your body’s needs with this beautiful Buddha bowl made with Toasted Lupin and Lupin & beetroot dip that you can make and keep in the fridge. A completely balanced plant-based Buddha bowl is a great way to start your weekend. 

Lupin & Beetroot Dip

1 cup lupin flakes
2 cooked beetroots
2 small cloves garlic
2 Tbsp of Tahini paste
3 Tbsp white wine vinegar
1 Tsp lemon juice
1Tsp pink salt

Add Lupin Flakes to 3 cups of hot water and bring to boil. 
Boil for 3 minutes then strain. 
Place the cooked Lupin Flakes and all other ingredients in the food processor and blend until smooth. 
You may need to add up to ½ a cup of water to achieve a creamy consistency. The dip will thicken on standing, if you feel it is too thick, add extra water and stir through. Store in an airtight container in the fridge. 

Toasted Lupin Buddha bowl with mango chilli and lime

Toasting the Lupin Flakes

First, put the oven on to 150°C
Get a flat baking tray. Add 1 cup of lupin flakes evenly and toast in the oven.
Stirring every three minutes until golden. 

Now Toss together the following ingredients
1 Cup Toasted Lupin
2 mango cheeks chopped
1 chilli chopped
Handful of coriander chopped
Handful of spinach chopped
1 cucumber chopped
1/2 lime squeezed
Glug of oil of your choice
Salt and pepper to taste

Now you’re ready to build your Toasted Lupin Buddha bowl
Add Lupin and Beetroot dip to the bottom of your bowl, 
Add the toasted lupin flakes
Add your mango chill and lime mix
Top with half avocado chopped.

This recipe is a great choice for you and a friend share over a coconut water or two.