Mediterranean Roast Veggie Bowl

This dish is built for sharing! Perfect for entertaining and so delicious, there’s so much to love about this tasty Mediterranean feast of a bowl.

6 Ayurvedic tastes

Sweet: Pumpkin

Sour: Lemon

Salty: Kalamata Olives

Pungent: Onion

Bitter: Cucumber

Astringent: Cauliflower


1/2 pumpkin cut into wedges

1/2 cauliflower

1 tsp fennel seeds

1 bunch baby broccoli

1 avocado

1 lemon

1/4 purple cabbage

100g kalamata olives

Hummus (store bought)

Linseed crackers (store bought)

1/4 purple onion

1 cucumber

Vine ripened cherry tomatoes

4 tbsp olive oil, plus extra for drizzling

1 can of organic chickpeas

1/2 tsp Cumin

1/2 tsp Coriander



1/2 cup The Wholefood Pantry Pepitas

1/2 cup The Wholefood Pantry Sunflower Kernels

1 tbsp + 1 tsp + PinchThe Wholefood Pantry Himalayan Salt

2 tbsp  The Wholefood Pantry Vegan Savoury Flakes

1. Preheat oven to 180 degrees. Drain the chickpeas then carefully sift through your hands to rub off outer shells. Mix in a drizzle of olive oil, cumin, coriander powder and 1 tsp salt then place on a roasting tray lined with baking paper and roast for 30-40 minutes or until chickpeas are crunchy and golden brown.

2. At the same time, cut the pumpkin and cauliflower in wedges, add a drizzle of olive oil, fennel seeds and sprinkle with salt. Roast for 30 minutes or until caramel and roasted through.

3. In a frypan, toast the pepitas and sunflower seeds in a little salt and olive oil until crispy.

4. To make the salsa, slice the onion, cucumber and some of the cherry tomatoes and mix together with the olive oil, 1/2 lemon juice and capers. Season to taste.

5. Arrange all ingredients in a large deep dish bowl or on a platter, squeeze over a wedge of lemon and serve!



Organic Pepitas

Organic Pepitas


Organic Sunflower Kernels

Organic Sunflower Kernels


Pink Himalayan Crystal Salt

Pink Himalayan Crystal Salt


Vegan Nutritional Savoury Flakes

Vegan Nutritional Savoury Flakes

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