Ingredients

Kumara

Kumara (x1 large)

Smoked paprika (x a really good shake)

Cumin (x a really good shake)

Garam masala (x a small shake)

Tumeric (x a really good shake)

Moroccan spice (x a small shake)

Pepper (x a good twist)

Rest of salad

Broccoli (x 1 head, cut into florets and steamed)

Brown rice (x 1 C)

Rocket (what you feel like per bowl)

Coriander (as much as your heart tells you)

Roasted chickpeas (I get the pre-made ones from the Happy Snack Company - Roasted Chic Peas, Lightly Salted) (x a handful per bowl)

Dressing

Olive oil (x 4T)

Lemon (x 1 - juice and zest))

Method

Preheat oven to 180ºC on normal (not fan)

Cook the brown rice as per instructions.

Cut up the kumari into chunks (peeled first obvs) chuck Ito on a lined baking tray, sprinkle over a bit of oil, throw on all the spices and then mix around until they’re well covered. I use my hands as it’s easier.

Roast for approx 30 - 40 minutes or until just done (you can stick a sharp knife in it and it just gives way but doesn’t seem crunchy.) Once done bring out and set aside.

Make the dressing by mixing both the ingredients together

Steam the broccoli

Once the rice is done stick all the ingredients into the bowls and drizzle with the dressing

Alternatives

Want it meaty? Dice up some grilled chicken and throw it in the bowl

Want it gluten free? Use quinoa instead of rice.

Want it dairy free? It is!

H/T

This recipe is adapted from Bestow Savour by Janine Tait and Sheryl Nicholson