Skip to main content
  1. Home
  2. Recipes
  3. BBQ Teriyaki Quorn Fillets and Pineapple Buddha Bowl

Recipes

BBQ Teriyaki Quorn Fillets and Pineapple Buddha Bowl

Rate this recipe

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

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
  • 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

Made with Quorn Fillets

View product