Buddha Bowl With Lentil Sprout Mix and Garlic & Herb Salad Topper


    • 1 small butternut squash
    • 2 tablespoons of olive oil
    • ½ teaspoon of ground cumin
    • Salt and freshly ground black pepper


    • 200g bulgur wheat
    • 6 tablespoons of olive oil
    • 3 tablespoons of lemon juice
    • Zest of ½ lemon
    • Salt and freshly ground black pepper
    • 1 tablespoon of chopped mint and parsley


    • 2 large tomatoes, chopped
    • ½ cucumber, chopped
    • 1 red onion, chopped
    • Salt and freshly ground black pepper



Heat your oven to 220c/200c fan/gas mark 7. Peel and chop the butternut squash into 2cm dice, drizzle with olive oil, season with salt and pepper and spread on a large baking sheet. Roast for 10-15 minutes until soft and slightly caramelised.

Put the bulgur wheat in a heatproof bowl and cover with boiling water covering to about 2cm. Soak for 20-30 minutes until the grains are tender. If all the water has not been absorbed, drain well in a sieve. Mix together the olive oil, lemon juice, lemon zest, a little salt and freshly ground black pepper and chopped herbs in a small bowl. Drizzle 3 tablespoons of the vinaigrette over the bulgur wheat, mix well and reserve the rest.

Put the tomatoes, cucumber and red onion in a bowl, drizzle with olive oil and season well with salt and freshly ground black pepper.

Divide the bulgur wheat salad between four bowls. Top each bowl with the roast squash, grated carrots, red cabbage and spring onions, tomato and cucumber salad, sliced avocado and the Good4U Salad Topper Lentil Sprout Mix. Drizzle over the remaining vinaigrette and scatter over some Good4U Salad Topper Garlic & Herb and serve immediately.