SunRice | Vegan Buddha Bowl | Rice Recipes | SunRice

Vegan Buddha Bowl

< 1 Hour

Serves 4

Vegan

Vegetarian

Vegan Buddha Bowl

Ingredients Method

Ingredients


Brown Medium Grain 1Kg Png Transparent How to cook - white rice

Method


  1. Place rice in a saucepan. Add 3 cups cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. Tip: Substitute a 450g Family pack SunRice Brown Microwave Rice.
  2. 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.
  3. 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.
  4. 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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Vegan Buddha Bowl

< 1 Hour

Serves 4

Vegan

Vegetarian

Ingredients


Method


  1. Place rice in a saucepan. Add 3 cups cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. Tip: Substitute a 450g Family pack SunRice Brown Microwave Rice.
  2. 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.
  3. 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.
  4. 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.