Roast pumpkin and New Zealand quinoa Buddha bowl with lemon garlic tahini dressing

Cook time: 30 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Buttercup pumpkin
Couple
1/2
Family
1
Brussels sprouts
Couple
1 bag
Family
1 bag
New Zealand quinoa
Couple
1 bag
Family
1 bag
Avocado
Couple
1
Family
2
Beetroot
Couple
1 small
Family
1 large
Lemon
Couple
1/2
Family
1
Lemon garlic tahini
Couple
1 pottle
Family
1 pottle
Seed and nut mix
Couple
1 packet
Family
1 packet
Flat leaf parsley*
Couple
Half
Family
Half

According to Dan Zigmond, a Zen priest and the author of Buddha’s Diet, the name ‘Buddha bowl’ might have a very literal origin:

Buddha woke up before dawn every morning and carried his bowl through the roads or paths wherever he was staying. Local people would place food in the bowl as a donation.

Once it’s assembled and you’ve taken a photo 😉, smash it all together and dig in.

*Flat leaf parsley is a shared ingredient, use half for this recipe.

Instructions

1

Preheat the oven to 180 degrees Celsius.

2

Peel the pumpkin using a sharp knife, then cut into 5 cm squares. Toss the squares with a drizzle of oil and season with salt.

Lay out the pumpkin on a tray and place into the oven for 20 minutes, or until golden brown. Turn at the halfway point.

Cut the Brussels sprouts into quarters. When the pumpkin has 8 minutes to go, lay the Brussels sprouts on the oven tray.

 

3

Bring a medium saucepan of salted water to boil. Add the quinoa, reduce to a simmer and cook for 15 minutes, or until quinoa has “sprouted.”

Once cooked, strain and keep warm.

Cut the avocado in half and remove the stone. Scoop out the flesh and slice. Squeeze over a little of the lemon juice and sprinkle with salt.

4

Peel the beetroot, grate and place in a bowl.

Remove the parsley leaves from the stalk, finely chop and add to the bowl with the seeds and nuts, a pinch of salt, remaining lemon juice and then mix well

 

5

Spoon the quinoa into one side of a bowl, then assemble the pumpkin, Brussels sprouts, sliced avocado and grated beetroot around the outside. Drizzle over with lemon garlic tahini dressing.

Dig in!



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