Roast Pumpkin & Beets Buddha Bowl with Hazelnuts, Yoghurt & Tahini Dressing
- Prep time: 30 minutes
- Calories: 450
- 350 g of Red Beetroot
- 400 g of Kent Pumpkin
- 80 g of Buckwheat
- 1 Tsp of Cumin & Smoked Paprika
- 1⁄3 Bunch of Silverbeet
- 2 of Garlic Clove
- 1⁄4 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 1⁄2 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!