Tenderstem® Buddha Bowl
Buddha bowl of Tenderstem®, cumin spiced roasted sweet potato and chickpeas, carrot ribbons and hummus with toasted chilli pumpkin and sesame seeds.
10 mins preparation
45 mins cooking
Roasted sweet potatoes:
- 2 sweet potatoes, scrubbed and cubed
- 1 can of drained chickpeas, and patted dry with kitchen paper
- 2 tbsp olive oil
- 2 tbsp whole cumin
- 1 tbsp Cajun spice
- Salt and pepper
- 1 tbsp olive oil
- Handful of pumpkin seeds
- 1 tsp chilli flakes
- Handful of sesame seeds
- Pinch of sea salt
- 3 large carrots, peeled
- 200g Tenderstem®
- Frisee lettuce/large gem or green leaf
- 4 tbsp hummus
- Extra virgin oil to drizzle
Preheat the oven to 200c
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 – 40mins until crispy and golden, turning every now and then.
Fry the pumpkin seeds in the oil until you start hearing them pop, take off the heat and add a good pinch of salt and chilli flakes.
Peel the carrots. Once peeled use the peeler to peel long ribbons lengthways down the carrot.
Heat a pan of salted water and once boiling add the Tenderstem® and cook for 2 minutes or until bright green and tender.
Assemble your Buddha bowl with the lettuce as a base and build up with the roasted sweet potato and chickpeas, cooked Tenderstem®, carrot ribbons and the hummus. Sprinkle with chilli pumpkin seeds and sesame seeds and drizzle with extra virgin oil.