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Vegan Buddha bowl
heartfoundation.org.au|Helpline 13 11 12

Vegan Buddha bowl

30 minutes (20 minutes)
Serves 4
  • 500g packet diced butternut pumpkin (see Tips) 
  • 425g can no added salt chick peas, drained and rinsed 
  • 1 tablespoon olive oil 
  • 250g pouch microwaveable Rice Medley (brown, red & wild rice)  
  • 75g baby spinach leaves 
  • 2 small zucchini (200g), spiralised or coarsely grated  
  • 200g punnet grape tomatoes, halved 
  • 250g packet fresh cooked beetroot, drained, sliced 
  • ½ cup unsalted roasted cashews  
Curry Tofu Dressing 
  • 300g silken tofu 
  • 1 tablespoon curry powder  
  • 2 tablespoon lemon juice 
  • 2 tablespoon mango chutney 
  • 1 clove garlic, peeled, chopped 
  1. Place pumpkin and chick peas in a roasting pan. Drizzle with oil and toss with clean hands. Bake in a 220C oven (fan-forced) for 20-25 minutes or until pumpkin is tender and lightly browned. 
  2. Meanwhile, heat rice in microwave as directed on packet. Transfer to a bowl. Cool. 
  3. To make dressing, place all ingredients in a small food processor. Process until smooth. Transfer to a jug. 
  4. To serve divide pumpkin mixture, rice, spinach, tomatoes, zucchini and beetroot evenly between 4 shallow serving bowls. Spoon over dressing. Sprinkle with cashews.  

TIPS: Packets of diced pumpkin are available from the fruit and vegetable section in supermarkets. Alternatively, use ½ butternut pumpkin (700g), peeled and diced into 1cm cubes. Replace microwave rice medley with 1½ cups cooked brown rice or quinoa, if preferred. Vegetable spiralisers are available from kitchen shops and some supermarkets. Pumpkin and chick peas can be roasted, and dressing can be prepared up to 2 days ahead. Keep in separate containers in the fridge. Assemble salad just before serving, thinning dressing with a little water, if necessary. 

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