Spring Noodle Buddha Bowl with Roasted Pumpkin & Avocado

Spring Noodle Buddha Bowl with Roasted Pumpkin & Avocado

An array of flavours come together to create a taste sensation in this spring-inspired noodle buddha bowl.
Servings 2
Total Time 30 minutes



  • ½ can chickpeas drained & rinsed
  • 200 g diced pumpkin
  • 5 g sesame seeds
  • 1 drizzle oil


  • 1 baby cos lettuce leaves separated
  • ½ avocado cut into wedges
  • 1 radish thinly sliced into rounds
  • 1 Lebanese cucumber thinly sliced into rounds


  • 100 g rice stick noodles
  • ½ cup edamame beans
  • 1 drizzle oil

Tahini Maple Sauce

  • 1 Tbsp tahini
  • 1 Tbsp maple syrup
  • 1 Tbsp water
  • ½ lemon juiced
  • Pinch of chilli flakes optional

To Serve

  • 1 bunch coriander leaves picked


  • Before you start, preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of salted water to the boil.
  • Prep chickpeas and toss with pumpkin on a lined oven tray with sesame seeds and oil. Season with salt and pepper and roast for 20-25 minutes, until golden and tender.
  • Prep lettuce, avocado, radish and cucumber and set aside. Combine all tahihi maple sauce ingredients together in a small bowl.
  • Cook noodles and edamame in pot of boiling water on high heat for 5-7 minutes, until tender. Drain and rinse well. Return to pot with oil and snip in a few places with scissors, to make them easier to eat. Add 2 Tbsp tahini maple sauce to pot and toss to coat noodles. Set aside, covered.
  • To finish, prep coriander.
  • Serve noodles, veggies and pumpkin in bowls topped with remaining tahini maple sauce and coriander.

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