SunRice

Vegan Buddha Bowl

I am using:

Prep time

15min

Cook time

60min

Enjoy this vegan Buddha bowl recipe for a delicious lunch or dinner idea! The tasty combination of ingredients come together to make a dish full of flavour.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1½ cup SunRice Brown Rice

  • 1 spray Olive Oil

  • 850 g Pumpkin (seeds removed, cut into wedges)

  • 1 head Broccoli (cut into florets, then cut in halves)

  • 400 g Chickpeas (drained and rinsed)

  • 1½ tbsp Moroccan Spice Mix

  • 280 g Fresh Beetroot (peeled and coarsely grated)

  • 1½ tbsp Balsamic Vinegar

  • 1 tbsp Olive Oil

  • Garlic Hummus (to serve)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Vegan Buddha Bowl

Method

  • To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. __Tip: __For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Meanwhile, preheat oven to 225C. Spray 2 large shallow sided oven trays with olive oil. Place pumpkin and broccoli on one tray and spray liberally with olive oil.

  • Dry chickpeas well on paper towel, then place on other tray. Spray liberally with olive oil and sprinkle with Moroccan spice. Toss to coat. Place both trays in preheated oven. Roast 15 minutes, then remove broccoli. Shake chickpea tray. Continue roasting pumpkin and chickpeas for 5-10 minutes or until pumpkin is tender and chickpeas are crisp.

  • Dry chickpeas well on paper towel, then place on other tray. Spray liberally with olive oil and sprinkle with Moroccan spice. Toss to coat. Place both trays in preheated oven. Roast 15 minutes, then remove broccoli. Shake chickpea tray. Continue roasting pumpkin and chickpeas for 5-10 minutes or until pumpkin is tender and chickpeas are crisp. Tip: Prepare extra Buddha bowl ingredients. Refrigerate and take to work for lunch the next day.

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