Gnocchi Buddha Bowl

Directions

1. Preheat the oven to 170Fan/190°C and line a tray with parchment paper. Add the carrots to the tray with the syrup, some olive oil, salt and pepper. Roast for 25 minutes or until tender and crisp, flipping over halfway through. Add the tomatoes to the tray for the final 10 minutes.
2. Cook the gnocchi according to packet instructions and then stir in the pesto.
3. Steam or boil the broccoli until tender with some bite.
4. Divide some salad leaves between two bowls, top with the roasted carrots, tomatoes, pesto gnocchi, cooked broccoli, sweetcorn and sprinkle over some pomegranate, fresh basil and mixed seeds.