Healthier Pumpkin Buddha Bowl
Build the ultimate pumpkin buddha bowl loaded with veggies, cajun-spiced chickpeas, fluffy rice and a dollop of yoghurt. Make this healthier dinner tonight.
Ingredients
- 210g canned no-added-salt chickpeas, rinsed, drained (see Tip)
- 1/2 tsp Cajun seasoning
- 150g pumpkin, peeled, cut into 3cm pieces (see Tip)
- 1 small zucchini, thickly sliced diagonally
- 5ml olive oil cooking spray
- 125g microwave brown rice
- 1/2 small red onion, cut into thin wedges
- 30g baby spinach leaves
- 1/3 cup light Greek-style yoghurt
Method
- Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Toss chickpeas and seasoning together on 1 side of tray until well coated. Arrange pumpkin and zucchini on other side of tray. Spray with oil, then bake for 20 minutes or until pumpkin is light golden and tender.
- Meanwhile, heat rice according to packet instructions.
- Arrange rice, onion, spinach, chickpeas and vegetables in a bowl. Serve topped with yoghurt and seasoned with pepper.
Handy Tips
Toss the remaining chickpeas in a little extra Cajun seasoning, spray with oil and bake on a separate tray. Allow to cool, then place in an airtight container and enjoy as a snack.
With the leftover pumpkin, bake it then use in scones, pastas or risottos.
