Vegan Buddha Bowl
< 1 Hour
Serves 4
Vegan
Vegetarian
Vegan Buddha Bowl
Method
To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
Meanwhile, preheat oven to 225C. Spray 2 large shallow sided oven trays with olive oil. Place pumpkin and broccoli on one tray and spray liberally with olive oil.
Dry chickpeas well on paper towel, then place on other tray. Spray liberally with olive oil and sprinkle with Moroccan spice. Toss to coat. Place both trays in preheated oven. Roast 15 minutes, then remove broccoli. Shake chickpea tray. Continue roasting pumpkin and chickpeas for 5-10 minutes or until pumpkin is tender and chickpeas are crisp.
Dry chickpeas well on paper towel, then place on other tray. Spray liberally with olive oil and sprinkle with Moroccan spice. Toss to coat. Place both trays in preheated oven. Roast 15 minutes, then remove broccoli. Shake chickpea tray. Continue roasting pumpkin and chickpeas for 5-10 minutes or until pumpkin is tender and chickpeas are crisp.
Tip: Prepare extra Buddha bowl ingredients. Refrigerate and take to work for lunch the next day.
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Vegan Buddha Bowl
< 1 Hour
Serves 4
Vegan
Vegetarian
Ingredients
Method
To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
Meanwhile, preheat oven to 225C. Spray 2 large shallow sided oven trays with olive oil. Place pumpkin and broccoli on one tray and spray liberally with olive oil.
Dry chickpeas well on paper towel, then place on other tray. Spray liberally with olive oil and sprinkle with Moroccan spice. Toss to coat. Place both trays in preheated oven. Roast 15 minutes, then remove broccoli. Shake chickpea tray. Continue roasting pumpkin and chickpeas for 5-10 minutes or until pumpkin is tender and chickpeas are crisp.
Dry chickpeas well on paper towel, then place on other tray. Spray liberally with olive oil and sprinkle with Moroccan spice. Toss to coat. Place both trays in preheated oven. Roast 15 minutes, then remove broccoli. Shake chickpea tray. Continue roasting pumpkin and chickpeas for 5-10 minutes or until pumpkin is tender and chickpeas are crisp.
Tip: Prepare extra Buddha bowl ingredients. Refrigerate and take to work for lunch the next day.