RECIPES BY Rhiannon Lambert

Autumnal Buddha Bowl

  • 50 minutes
  • 4
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A Simple Way To Eat Plant-Based

BUY
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Essential Ingredients

2 large sweet potatoes, chopped into cubes
1 broccoli, chopped into florets
1 can of chickpeas, drained
1 heaped tsp smoked paprika
3 tbsp extra virgin olive oil
1 tin green lentils
Salad of choice (I used red cabbage, cavolo nero & cherry tomatoes)

For the tahini dressing
4 tbsp tahini
Juice of 1 lemon

Directions

  1. Preheat the oven to 160°c fan/180°c/370°f.
  2. Place the chopped sweet potato onto a baking tray, drizzle over 1 tbsp of oil and season with salt and pepper. Give everything a mix, then roast in the oven for 45-55 minutes, or until the chunks of sweet potato are golden and cooked through.
  3. Meanwhile, place the broccoli florets onto another tray, drizzle over 1 tbsp of oil, season with salt and pepper and mix. Combine the chickpeas with the smoked paprika, remaining oil and a pinch of salt and pepper in a small bowl. Pour these out onto the same tray as the broccoli, then roast in the oven along with the sweet potato for 30 minutes, or until the broccoli is cooked through and the chickpeas are crispy.
  4. Whilst everything is cooking, you can make the dressing. Whisk together the tahini and lemon juice with a pinch of salt and 4 tbsp of water in a jug. Taste and adjust the seasoning.
  5. Cook the tinned green lentils according to the instructions on the tin.
  6. Serve the roasted sweet potato, broccoli and chickpeas arranged in a bowl along with the green lentils and any other salad vegetables you have chosen to use. Drizzle over the tahini dressing and serve.