Budda bowl with vegan banana bacon

Method

1. First, rinse the quinoa, cover with lightly salted water and boil for 10 minutes. Allow to swell for another 10 minutes.
   
   
2. To make the vegan banana bacon: Peel the bananas and wash the skins. Using a spoon, scoop out all of the white inside part under the skin. Cut the skins into strips and wash thoroughly again. Pat dry.
   
   
3. To make the marinade: Peel and finely chop the garlic. Stir together the garlic, soya sauce, 2 tablespoons of oil, maple syrup, smoked paprika, turmeric and salt. Marinate the banana skins with half of this mixture.
   
   
4. To make the sesame bananas: Baste one and a half bananas with the marinade and coat with the sesame seeds. Chill the bananas.
   
   
5. To make the dressing: Chop the remaining half banana into small pieces and purée with the remaining marinade, apple juice, vinegar and coriander leaves until smooth. Leave a few coriander leaves to one side. Stir in 2 tablespoons of oil and season with salt and pepper. Stir some of this dressing into the quinoa and divide among the bowls.
   
   
6. Peel the avocado and mango and remove the stones; slice the fruit and drizzle with 2 tablespoons of lime juice. Wash and spin dry the radicchio and rocket.
   
   
7. Heat 2 tablespoons of oil in a pan and fry the banana skins on both sides. Leave to drain on kitchen paper. Arrange the radicchio, rocket, mango and avocado slices on the quinoa.
   
   
8. Slice the sesame bananas and distribute with the vegan banana bacon in the bowl. Drizzle with the remaining dressing and sprinkle with the rest of the coriander leaves.