Tenderstem® Buddha Bowl

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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
  • Serves 2
recipe PDF
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
Toasted seeds:
  • 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®
To serve:
  • Frisee lettuce/large gem or green leaf
  • 4 tbsp hummus
  • Extra virgin oil to drizzle
  1. Preheat the oven to 200c

  2. 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.

  3. 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.

  4. Peel the carrots. Once peeled use the peeler to peel long ribbons lengthways down the carrot.

  5. Heat a pan of salted water and once boiling add the Tenderstem® 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®, carrot ribbons and the hummus. Sprinkle with chilli pumpkin seeds and sesame seeds and drizzle with extra virgin oil.

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