Buddha bowl packs a big punch

SPRING NOODLE BUDDHA BOWL WITH ROASTED PUMPKIN AND AVOCADO

Serves 2

Ready in 30 mins

Ingredients

Pumpkin

■ can chickpeas, drained & rinsed

■ 200g diced pumpkin

■ 5g sesame seeds

■ 1 drizzle of oil

Veges

■ 1 baby cos lettuce, leaves separated

■ avocado, cut into wedges

■ 1 radish, thinly sliced into rounds

■ 1 Lebanese cucumber, thinly sliced into rounds

Noodles

■ 100g rice stick noodles ■ cup edamame beans ■ 1 drizzle of oil

Tahini maple sauce ■ 1 Tbsp tahini

■ 1 Tbsp Maple syrup

■ 1 Tbsp water

■ lemon, juiced

■ Pinch of chilli flakes

Each week

Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag.

To serve

■ 1 bunch coriander, leaves picked

Method

Preheat oven to 220C (or 200C fan bake). Bring a medium pot of salted water to the boil.

Prep and cook pumpkin: Prep chickpeas and toss with pumpkin on a lined oven tray with sesame seeds and oil. Season with salt and pepper and roast for 20-25 minutes, until golden and tender.

Prep veges and sauce: Prep lettuce, avocado, radish and cucumber and set aside. Combine all tahini maple sauce ingredients together in a small bowl.

Cook noodles: Cook noodles and edamame in pot of boiling water on high heat for 5-7 minutes, until tender. Drain and rinse well. Return to pot with oil and snip in a few places with scissors, to make them easier to eat. Add 2 Tbsp tahini maple sauce to pot and toss to coat noodles. Set aside, covered. To finish: Prep coriander. Serve noodles, veges and pumpkin in bowls topped with remaining tahini maple sauce and coriander.

myfoodbag.co.nz