Tenderstem® broccoli Buddha Bowl

Tenderstem® broccoli Buddha Bowl

Revitalise your body and make your meal a little adventure with this Tenderstem® buddha bowl. It’s packed full of veggie goodness including: spiced sweet potato and chickpeas, carrot ribbons, chilli pumpkin and sesame seeds and, of course, delicious Tenderstem® broccoli.

Preparation time

15 minutes

Cooking time

40 minutes



Dietary requirements

  • Dairy free
  • Gluten free
  • Vegetarian
  • Vegan

Nutritional information per serving

  • kcal 674
  • Fat 31.9g
  • Saturates 4.8g
  • Carbs 80.1g
  • Sugars 22.4g
  • Fibre 25.9g
  • Protein 24.6g
  • Salt 1.7g


  1. Preheat the oven to 200°C/180°C fan/Gas Mark 6.

  2. 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.

  3. 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.

  4. Using a peeler, peel the carrots into long ribbons lengthways down the carrot.

  5. Heat a pan of salted water and once boiling add the Tenderstem® broccoli and cook for 2 minutes or until bright green and tender.

  6. 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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