FOOD + DRINK
FREE-FROM FRESH CONT .
Tenderstem ® Buddha Bowl
Recipe by www . tenderstem . co . uk
Revitalise your body and make your meal a little adventure with this dish which is packed full of veggie goodness .
Dairy Free / Gluten Free / Vegetarian / Vegan
Prep time : 15 mins Cook time : 40 mins Serves : 2
Ingredients :
For the roasted sweet potatoes :
• 2 sweet potatoes , scrubbed and cubed
• 400g can chickpeas , drained and patted dry with kitchen paper
• 2 tbsp olive oil
• 2 tbsp whole cumin
• 1 tbsp Cajun spice
• Salt and pepper
For the toasted seeds :
• Handful of pumpkin seeds
• 1 tbsp sesame seeds
• 1 tsp chilli flakes
• Pinch of sea salt
To serve :
• 2 carrots , peeled
• 200g Tenderstem ® broccoli
• 1 Frisee lettuce , large gem or green leaf
• 4 tbsp reduced-fat hummus
Method :
1 . Preheat the oven to 200 ° C / 180 ° C fan / Gas Mark 6 .
2 . In a large roasting tray , add the cubed sweet potato and chickpeas and toss in the olive oil , cumin , Cajun spice , salt and pepper . Roast in the oven for
30 – 40 mins until crispy and golden , turning every now and then .
3 . Heat a non-stick frying pan , add the pumpkin seeds and sesame seeds and heat for a few minutes until you start hearing them pop , taking care that they don ’ t burn . Take off the heat and add a good pinch of salt and chilli flakes .
4 . Using a peeler , peel the carrots into long ribbons lengthways down the carrot .
5 . Heat a pan of salted water and once boiling add the Tenderstem ® broccoli and cook for 2 minutes or until bright green and tender .
6 . Assemble your Buddha bowl with the lettuce as a base and build up with the roasted sweet potato and chickpeas , cooked Tenderstem ® broccoli , carrot ribbons and the hummus . Sprinkle with chilli pumpkin seeds and sesame seeds .
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