Roasted Vegetable Buddha Bowl

Method

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1. Heat the oven to 210C fan. Toss the sweet potato, red onion and pepper with 2 tablespoons of oil, the cumin, paprika and salt, and roast 20 minutes.

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2. Add the broccoli with the last tablespoon of oil and roast 12 minutes more, until everything is charred at the edges.

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3. Dry the chickpeas thoroughly on a cloth, toss with oil and ras el hanout, and roast on a separate tray for 25 minutes until crisp.

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4. Cook the quinoa or rice, drain well, and dress it with the lemon juice and olive oil while still warm so it absorbs them.

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5. For the dressing, whisk the tahini with the lemon juice, garlic and salt. It will seize into a thick paste — this is expected.

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6. Whisk in the iced water a tablespoon at a time until it loosens into a smooth, pourable cream the colour of milky coffee.

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7. Build each bowl in sections rather than mixing: grains on one side, roast vegetables, chickpeas, raw greens, avocado.

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8. Spoon the dressing over generously and scatter with pumpkin seeds and pickled onion.

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9. Serve at room temperature.

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Chef’s Tips

• Iced water into the tahini. It seizes first, then loosens — keep going.
• Dress the grains warm so they take the acid.
• Sections, not a mix. The contrast is the whole appeal.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A wedge of lemon
• Flatbread
• Iced green tea

Storage & Reheating

Components keep 4 days refrigerated. The dressing thickens; loosen with water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.