Roasted Veggie Bowl

Buddha bowls are a family favourite for good reason - they're nutritious, customisable, and absolutely delicious. This roasted veggie version showcases golden caramelised pumpkin, tender broccoli, and sweet roasted carrots arranged over fluffy quinoa or rice. The creamy tahini dressing ties everything together beautifully.

Serves: 4 | Cooking Time: 45

Ingredients:

  • 800g pumpkin, cubed
  • 400g broccoli florets
  • 400g carrots, cut into sticks
  • 200g red capsicum, sliced
  • 2 cups salad mix
  • 1 cup baby spinach
  • 1 avocado, sliced
  • Organic Chickpeas 400g can OR Organic Fish Fillets
  • 2 cups cooked quinoa or rice
  • 3 tablespoons tahini
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • Salt, pepper, and cumin

Directions:

  1. Preheat the oven to 200°C. Line two baking trays with baking paper.
  2. Toss pumpkin, broccoli, carrots, and capsicum with olive oil, salt, pepper, and cumin.
  3. Spread on trays and roast for 25-30 minutes until golden.
  4. If using chickpeas, drain and roast with vegetables for the last 20 minutes. If using fish, pan-fry or bake fillets separately for 10-12 minutes until flaky.
  5. Make dressing by whisking tahini, lemon juice, 2 tablespoons water, salt, and pepper.
  6. Divide quinoa/rice between 4 bowls.
  7. Top with roasted vegetables, chickpeas/fish, salad mix, spinach, and avocado.
  8. Drizzle with tahini dressing and serve.

Customisation: Add seeds, nuts, or fermented vegetables for extra nutrition.

Need the ingredients? Get the Organic Large Family Box with all these fresh organic  vegetables included, plus add your choice of Organic Chickpeas or Organic Fish.

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