Cranberry Buddha Bowls

(2)

NUTRITIONAL INFORMATION

INGREDIENTS

INGREDIENTS

  • 2 cups rocket
  • 2 cups brown rice, cooked
  • 1 cup canned chickpeas, rinsed & drained
  • 1 tsp olive oil
  • 1-2 tsp harissa powder
  • 1 tsp flaked salt
  • 2 tbsp extra virgin olive oil
  • 1 small sweet potato, peeled, halved lengthwise & sliced, 1cm thickness
  • 1 avocado, pitted, peeled & thinly sliced
  • ½ small red onion, thinly sliced
  • ½ cup pumpkin seeds
  • Parsley sprigs
  • Salt & pepper to taste
  • ½ cup Ocean Spray® Craisins® 50% Less Sugar Dried Cranberries
  • Tahini & harissa dressing :
  • ½ cup unsweetened coconut yoghurt
  • ½ tbsp harissa paste
  • 1 tsp tahini
  • ½ tbsp lemon juice
  • Salt & pepper to taste

DIRECTIONS

DIRECTIONS

Preheat oven to 200°C (392°F). Line tray with baking paper.

Start with delicious greens: Clean, dry & add rocket, between 2 bowls.

Add your grains: Divide rice between bowls.

Add some protein: Toss chickpeas with 1 tsp olive oil, sprinkle with harissa powder, season with salt & pepper. Bake for 15-20 mins. Add pumpkin seeds & chickpeas to bowls.

Toss in tasty veg: Toss sweet potato in 2 tbsp extra virgin olive oil, salt & pepper. Bake for 18-22 mins or until tender. Once cooked, add to bowls along with sliced onion & avocado.

Add a plant based dressing: : In a small bowl mix all dressing ingredients until combined. Add a dollop of dressing to each buddha bowl. Garnish with parsley.

Top with flavourful Craisins® 50% Less Sugar Dried Cranberries

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