Roast pumpkin and quinoa Buddha bowl with maple tahini dressing

Cook time: 30 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Pumpkin
Couple
1/4
Family
1/2
Broccoli
Couple
1
Family
1 large
Garlic
Couple
2 cloves
Family
4 cloves
Canterbury quinoa
Couple
1 bag
Family
1 bag
Cucumber
Couple
1/2
Family
1
Portobello mushrooms
Couple
1 bag
Family
1 bag
Parsley
Couple
1 packet
Family
1 packet
Maple tahini dressing
Couple
1 pottle
Family
1 pottle
Seed and nut mix
Couple
1 packet
Family
1 packet

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

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”

**We have removed the lemons from this recipe, we couldn’t source any NZ ones of quality.**

Instructions

1

Preheat the oven to 180 degrees Celsius.

2

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

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

Cut the broccoli into long florets, then toss with salt and oil. When the pumpkin has 8 minutes to go, lay the broccoli on the oven tray.

Mince the garlic.

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.

Lay the mushrooms on a tray season with salt, pepper, olive oil and sprinkle over  with the garlic. Roast for 10 minutes, or until tender.

4

Slice the cucumber in half, then cut into half moons.

Remove the parsley leaves from the stalk and roughly chop.

Slice the mushrooms.

 

5

Spoon the quinoa into one side of a bowl, then assemble the pumpkin, broccoli, sliced mushrooms and cucumber around the outside. Drizzle over with maple tahini dressing, and top with seed and nut mix. Garnish with parsley. Mix it up and dig in!



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday July 28th.

 

Monday

This week's recipe

Buffalo tofu sliders with sesame slider buns, caramelised onion slaw and lemony beans

Tuesday

This week's recipe

Ranch salad, mini potatoes and smoky crispy chickpeas

Wednesday

This week's recipe

Jamaican jerk jackfruit wraps

Thursday

This week's recipe

Tex-Mex burrito bowl with BBQ hash, bacon mushrooms and guacamole

Friday

This week's recipe

West African peanut with organic silverbeet soup and brown rice

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