RECIPES BY Rhiannon Lambert

Gnocchi Buddha Bowl

  • 40 minutes
  • 2
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Essential ingredients

3 large carrots, peeled and chopped
1 tsp maple syrup or honey
160g cherry tomatoes
100g sweetcorn
100g broccoli, chopped into florets
Olive oil
Salt and pepper
150g gnocchi
2 large tbsp pesto
To serve: spinach/salad, pomegranate, fresh basil, mixed seeds


  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.