Roasted Vegie and Grain Buddah Bowl

Serves 2, Prep and Cook 45 mins

500g Kent pumpkin

½ small cauliflower (450g),

trimmed, cut into small florets 1 tblsp Moroccan seasoning ¼ cup olive oil

100g curly kale, stems

removed, leaves torn 125g tub microwaveable Super Grains Multigrain Blend (see Tip)

Toasted pepitas, to serve

DRESSING (Makes ²⁄ ³ cup) ½ cup Greek yoghurt 2 tblsps hulled tahini ¼ cup loosely packed

parsley leaves

3 tsps lemon juice

1 Grease and line two large oven trays with baking paper. 2 Cut pumpkin into 2-3cm thick slices. Cut each slice in half crossways. Place the pumpkin, cauliflower, seasoning and 2 tblsps of the oil in a large bowl. Season with salt and pepper. Toss to coat. Transfer to an oven tray.

3 Cook in a very hot oven (220C) for 25 to 30 minutes, or until tender. Remove.

4 Place kale on a separate oven tray. Drizzle with remaining oil. Season with salt and pepper. Toss to coat.

5 Cook in a slow oven (150C) for 10 to 12 minutes, or until crisp. Remove.

6 Heat the grains according to packet directions.

7 To make dressing, combine all ingredients with 1 tblsp water in a blender. Blend until combined. Season with salt and pepper.

8 Divide grains, roasted vegies and kale among serving bowls. Drizzle with dressing. Sprinkle with pepitas.