Moroccan sweet potato and butternut squash buckwheat buddha bowls
It is now officially spring here in the UK so naturally my mind is being fully directed to the idea of tightening up my food choices in hope of some washboard abs for summer. We've all been there, the sun starts shining and before you know it, everyone is in the park, shirtless, celebrating the weather with their well worked-out bodies while you sit there feeling sad that you didn't give yourself enough summer-body prep time whilst eating a cinnamon bun. The time is now people. BRB while I go for a 60k run and eat a carrot for lunch. Here's how to make Moroccan sweet potato and butternut squash buckwheat buddha bowls. What a mouthful...
TIME: 40 mins SERVES: 2
150g of buckwheat
150g of butternut squash, cubed
150g of sweet potato, cubed
400g of canned chickpeas
200g of Brussel sprouts
200g of red cabbage, sliced
1 teaspoon of ground cinnamon
1 tablespoon of Demerara sugar
2 teaspoons of honey
2 teaspoons of moroccan spice blend
1/2 lemon, juiced
60g of fresh rocket
1 tablespoon of mayonnaise
1 teaspoon of coriander
200g of feta cheese, sliced
1 handful of cherry tomatoes, sliced in half
100g of edamame beans
1.) Preheat your oven to 180 degrees celsius
2.) Drain the chickpeas and add to a mixing bowl, add two teaspoons of honey, one tablespoon of Demerara sugar and the teaspoon of cinnamon. Mix well until the chickpeas are coated. Pour into a roasting dish and place in the oven for 20 minutes.
3.) In another roasting dish, add the cubed sweet potato and butternut squash, drizzle with a little olive oil and sprinkle with some salt and pepper and roast in the oven for 30 minutes.
4.) In a saucepan add the buckwheat to boiling water, boil on a medium to high heat for 10-15 minutes until soft. Once cooked, drain and set aside to cool.
5.) In a mixing bowl, add the sliced red cabbage, lemon juice, mayonnaise and a pinch of salt, mix well and set aside.
6.) Slice the Brussels sprouts in half and sauté in a saucepan on a medium heat with a knob of butter, two roughly chopped cloves of garlic and a pinch of salt and pepper. sauté for about five minutes with the saucepan lid on. Once cooked, set aside.
7.) Once the sweet potato, butternut squash and chickpeas have cooked, remove from the oven.
8.) Once the buckwheat has cooled, add the Moroccan spice blend, 1/2 a teaspoon of salt, a generous amount of pepper, rocket, feta, half of the sliced tomatoes and mix well.
9.) Serve up the buckwheat mix in two separate bowls, add a generous helping of the lemon red cabbage along with the sprouts, butternut squash and sweet potato and sprinkle the roasted cinnamon chickpeas on top. Build the bowl with all remaining ingredients however you like. Serve and enjoy.