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.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
