Roast Pumpkin Buddha Bowl
Roast Pumpkin Buddha Bowl
Niulife’s new Extra Thick Coconut Amino Sauces are the perfect free-from alternative when you want a morish marinade or seriously good dipping sauce. The plant-based, gluten- and soy-free sauces are available in four delicious flavours: Naked (FODMAP-friendly), Teriyaki, BBQ and Smokey BBQ.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 400g pumpkin, chopped
- 1½ tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 cup cooked brown rice
- ¾ cup edamame beans, steamed & shelled
- ¾ cup snow peas, steamed & roughly chopped
- 1 cup spinach leaves ¾ cup radicchio, roughly chopped
- 1 small cucumber, sliced
- 1 avocado, sliced
- 1 tbsp sesame seeds
- 1 tbsp onion flakes
- 2 radishes, sliced (optional)
- 2-3 tbsp Niulife Organic Naked
- Extra Thick Coconut Amino Sauce
Method
- Preheat oven to 200°C.
- Arrange chopped pumpkin on a lined baking tray. Drizzle with olive oil and season with salt, pepper and paprika.
- Roast for 20-25 mins or until soft.
- Meanwhile combine cooked rice with edamame beans and snow peas. Mix.
- Place rice in a large serving bowl.
- Arrange spinach, radicchio and cucumber in the bowl, leaving room for the pumpkin.
- Add pumpkin and top with avocado, sesame seeds, onion flakes and radish.
- Drizzle with Niulife Naked Extra Thick Coconut Amino Sauce.
- Serve immediately.
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