Recipes

BBQ Teriyaki Quorn Pieces and Pineapple Buddha Bowl

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.

Serves 4

40 mins

A Little Effort

1182 kJ
(Per serving)

8.9 g of fat

20 g of fibre
(Per serving)

Made with Quorn Pieces

Low in fat
Good source of protein
Good source of fibre

Ingredients

For the skewers:
  • 175g of Quorn Pieces, 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
  • 80g read-to-eat edamame beans
  • 1/2 cucumber, sliced into ribbons
  • 4 radishes, finely sliced
Garnishes:
  • 5g fresh coriander, finely chopped
  • 1 red chilli, finely chopped
  • 1 tbsp toasted sesame seeds
  • 1 tbsp peanuts, crushed
  • 4 wedges of lime

Method

  1. To make the skewers, place the Quorn Pieces and pineapples onto soaked wooden skewers. Set aside.
  2. To make the teriyaki marinade, put all the ingredients into a small pan and set over a medium heat. Whisk together the ingredients until the sauce thickens. Brush ¾ of this mixture on to the skewers.
  3. Place the skewers on to a pre-heated gas or charcoal BBQ and cook for 12-15 minutes, turning occasionally to ensure an even cook. Once cooked, remove the pieces and pineapple from the skewers. Slice the pieces diagonally and roughly chop the pineapple. Set aside.
  4. To make the salad, take a large bowl and mix together the quinoa, lettuce, red cabbage, red pepper, carrot and spring onions. Divide the salad between four serving bowls and top in Buddha bowl style with the BBQ’d pieces, grilled pineapple, edamame beans, cucumber ribbons and radishes. Garnish with the coriander, red chilli, sesame seeds, crushed peanuts and lime wedges. Drizzle with the remaining teriyaki sauce to serve.

Recipe Inspiration

See all recipes

The nation has spoken

3 out of 5 stars (20)

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Rate

By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.