Roast Pumpkin & Beets Buddha Bowl with Hazelnuts, Yoghurt & Tahini Dressing
  • Prep time: 30 minutes
  • Calories: 450
So much earthy flavour packed into one bowl! Roasted pumpkin and beetroot alongside sautéed silverbeet. Topped off with cumin, paprika-spiced tahini and crunchy hazelnuts, this dish is food for the soul.
  • 350 g of Red Beetroot
  • 400 g of Kent Pumpkin
  • 80 g of Buckwheat
  • 1 Tsp of Cumin & Smoked Paprika
  • 13 Bunch of Silverbeet
  • 2 of Garlic Clove
  • 14 Cup of Tahini
  • 40 g of Hazelnuts
  • 2 Tsp of Vege Stock Concentrate
  • 50 g of Greek Yoghurt

Cook Vegetables:

Preheat oven to 180°C. Peel pumpkin and beetroot. Cut beetroot into 1 cm pieces and pumpkin into 2 cm pieces. Drizzle with a little olive oil to coat and season with salt and pepper. Spread in a single even layer on a lined baking tray and cook in the oven for 20-25 minutes, until tender.

Cook Buckwheat:

Meanwhile, place buckwheat in a sieve and rinse well under cold water. Place buckwheat and vege stock concentrate in a pot and cover with water by 1 cm. Bring to the boil over high heat, reduce heat to low and simmer for 15-20 minutes until tender. Drain and rinse.

Prepare & Cook Silverbeet:

Trim and discard silverbeet ends. Remove stems, thinly slice. Roughly chop leaves, keep separate. Peel and mince garlic. Heat oil in a pan over medium heat. Add silverbeet stems, garlic, and 12 the cumin & smoked paprika. Sauté for 3 minutes. Add silverbeet leaves, cook 5 minutes until wilted and softened slightly. Season with salt and pepper.

Make Tahini Dressing:

Combine remaining cumin & smoked paprika with tahini in a small bowl. Roughly chop hazelnuts.

You Plate It:

Add drained buckwheat to silverbeet and combine. Divide silverbeet/buckwheat mix, pumpkin and beetroot between bowls. Drizzle with tahini dressing and a dollop of yoghurt. Garnish with hazelnuts. Enjoy!