Roast Pumpkin Buddha Bowl

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.