Roast Veg Buddha Bowl

Name: Roast Veg Buddha Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 1/2 cups cooked (300g) Brown Rice; 1 large, cubed (250g) Sweet Potato; 1 head, in florets (200g) Broccoli; 1 tin, drained (200g) Chickpeas; 2 tbsp (30g) Tahini

Recipes · Lunch · Recipe, Typed Supps

One tray of roast vegetables, a grain, and a tahini sauce that ties the whole thing together.

Allergens and patterns

Contains sesame. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

1 1/2 cups cooked (300g) Brown Rice — The base. Cook it in advance and this is a fifteen-minute lunch.
1 large, cubed (250g) Sweet Potato — Roasted until the edges catch, for beta-carotene and sweetness.
1 head, in florets (200g) Broccoli — Roasted rather than steamed, which keeps more of its sulforaphane precursors intact than boiling does.
1 tin, drained (200g) Chickpeas — Roasted on the same tray until they crisp, adding protein and fibre.
2 tbsp (30g) Tahini — Loosened with lemon and water into a sauce. Sesame paste brings calcium and a lot of it.

Nutrition per serving

Calories: 596.5 kcal
Protein: 22.7g
Carbohydrate: 85.8g
of which sugars: 11.5g
Fat: 13.4g
of which saturated: 1.7g
Fibre: 19.7g
Sodium: 47.6mg

Method

Roast the sweet potato, broccoli and chickpeas with oil at 200C for 30 minutes.
Whisk the tahini with lemon juice and cold water until it goes from seized to pourable.
Build over the rice and pour the sauce across everything.