Cook Time 40 minutes
1 ½ cups brown rice
1 cup pumpkin, chopped for roasting
½ red onion, sliced
1 cup canned chickpeas
6 brussel sprouts – chopped in half (people often do leaves like kale – I love these as the green component)
1 lemon, for the juice
If there are some micro herbs – use these too – for some extra green!
¼ red cabbage, thinly sliced into long strips
1 cup shelled edamame beans
1 radish, thinly sliced
Sesame seeds, to serve
1 cup tahini
Lemon juice (a generous squeeze)
1 garlic clove microplaned
Water as required for consistency
Preheat the oven to 180°C.
On a roasting tray, place the pumpkin pieces and chopped red onion – drizzle with olive oil and season with pepper (and salt if desired). On the other side of the tray place brussel sprouts chopped in half and drizzle with olive oil, a generous squeeze of lemon juice and season - place the tray in the oven on 180°C for 20 - 25 minutes.
Meanwhile prepare the other components of the Buddha bowl.
In a bowl toss the chickpeas with some additional lemon juice and olive oil.
Prepare other vegetables including cabbage, radish (very thinly sliced discs) and boil the edamame beans until cooked.
To prepare the dressing – combine the tahini, lemon juice and garlic in a bowl – add a little bit of water to get to the right consistency. Whisk together – should be pourable consistency.
When the roasted vegetables are done remove from the oven.
To construct the bowl – put rice at the bottom of the bowl and start to top with all the ingredients – add radish slices as the final touch and a sprinkle of sesame seeds and serve dressing either on the side or drizzled over.