Tenderstem® broccoli Buddha Bowl
Method
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Preheat the oven to 200°C/180°C fan/Gas Mark 6.
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For the roasted sweet potatoes, 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.
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For the toasted seeds, 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.
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Using a peeler, peel the carrots into long ribbons lengthways down the carrot.
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Heat a pan of salted water and once boiling add the Tenderstem® 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 Tenderstem® broccoli, carrot ribbons and the hummus. Sprinkle with chilli pumpkin seeds and sesame seeds.
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