Bimi® Broccoli Buddha Bowl
Buddha bowl of Bimi® broccoli, cumin spiced roasted sweet potato and chickpeas, carrot ribbons and hummus with toasted chilli pumpkin and sesame seeds.
Specifications
Prep
10 minutes
Cook
40 minutes
Serves
2
Nutritional information per serving
- 674
- Fat 31.9g
- Saturates 4.8g
- Carbs 80.1g
- Sugars 22.4g
- Fibre 25.9g
- Protein 24.6g
- Salt 1.7g
Dietary requirements
- Dairy free
- Gluten free
- Pescatarian
- Vegan
- Vegetarian
Method
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Preheat the oven to 200°C
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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 – 40mins until crispy and golden, turning every now and then.
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Fry the pumpkin seeds in the oil until you start hearing them pop, take off the heat and add a good pinch of salt and chilli flakes.
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Peel the carrots. Once peeled use the peeler to peel long ribbons lengthways down the carrot.
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Heat a pan of salted water and once boiling add the Bimi® broccoli and cook for 2 minutes or until bright green and tender.
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Assemble your Buddha bowl with the lettuce as a base and build up with the roasted sweet potato and chickpeas, cooked Bimi® broccoli, carrot ribbons and the hummus. Sprinkle with chilli pumpkin seeds and sesame seeds and drizzle with extra virgin oil.
