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.
Ingredients
Pumpkin
- ½ can chickpeas drained & rinsed
- 200 g diced pumpkin
- 5 g sesame seeds
- 1 drizzle oil
Veggies
- 1 baby cos lettuce leaves separated
- ½ avocado cut into wedges
- 1 radish thinly sliced into rounds
- 1 Lebanese cucumber thinly sliced into rounds
Noodles
- 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
Instructions
- 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.
