Recipes

Food Nation Buddha Bowls

Prep: 15 (mins)
Cooking: 35 (mins)
Feeds: 4-6 people

Boom Boom Buddha Baby. Feast your eyes and your taste-buds on all this glorious goodness!

Method

Heat oven to 200°C. Line 2 baking trays with baking paper. Place 2 tbsp oil, chickpeas, spices, garlic, salt and pepper on one tray, toss to coat and bake for 20 minutes until cooked. Set aside to cool.

On the other tray, place the remaining 2 tbsp of oil, butternut squash and salt and pepper and toss to coat. Bake for 30 minutes until starting to caramelise. Set aside to cool.

While they are cooking quarter the patties and roll into walnut sized balls or smaller if you want. heat a splash of oil in a pan and lightly cook turning regularly to brown all over and heat through

Make the dressing by mixing all the ingredients together.

In bowls, place spiced chickpeas, roasted squash, avocado, seeds, spinach leaves, cherry tomatoes, ancient grains and hummus and sprinkle over dressing.

Ingredients

  • 4 tbsp olive oil
  • 400g can tinned chickpeas, drained
  • 1 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder
  • 1 garlic clove, unpeeled
  • Salt and pepper, to taste
  • 300g butternut squash, kumara or pumpkin
  • Food Nation Broccoli, Pea & Quinoa Happy Patties, quartered and rolled into small balls
  • 1 avocado, sliced
  • 2 tbsp each of pumpkin and sesame seeds
  • 1 cup baby spinach or rocket leaves
  • 1 cup cherry tomatoes, halved
  • Cooked ancient grains or quinoa - volume depending on your preference for more or less
  • Beetroot or plain hummus
  • Dressing:
  • 2 tbsp extra virgin olive oil
  • 1½ tbsp lemon juice
  • 1 garlic clove, roasted and finely chopped
  • 1 tsp chilli sauce such as sriracha or samba oelek
  • Salt and pepper, to taste