The perfect dish for sharing, a delightful bowl of Mediterranean roast vegetables is so perfect when entertaining a crowd of keen foodies. This bowl of nutritious goodness also happens to satisfy the six Ayurvedic tastes with sweet pumpkin, sour lemon, salty kalamata olives, pungent onions, bitter cucumber, and astringent cauliflower. Topped with hummus and vibrant spices, this dish is our go-to when we're wanting a quick and easy bowl of goodness.
Preheat oven to 350°F. Drain the chickpeas then carefully sift through your hands to rub off outer shells. Mix in a drizzle of olive oil, cumin, broth, 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.
At the same time, cut the pumpkin and cauliflower into wedges, add a drizzle of olive oil, fennel seeds, and sprinkle with salt. Roast for 30 minutes or until caramel and roasted through.
In a frypan, toast the pepitas and sunflower kernels in a little salt and olive oil until crispy.
To make the salsa, slice the onion, cucumber, and some of the cherry tomatoes and mix together with the olive oil, the juice of half a lemon, and capers. Season to taste.
Arrange all ingredients in a large deep dish bowl or on a platter, squeeze over a wedge of lemon and serve.
1. Preheat oven to 180ºC. Drain the chickpeas then carefully sift through your hands to rub off outer shells. Mix in a drizzle of olive oil, cumin, broth 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 kernels 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, the juice of half a lemon 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.
Mediterranean Roast Veggie Bowl
with Vegetable Broth
Easy peasy
4
1 hour
The perfect dish for sharing, a delightful bowl of Mediterranean roast vegetables is so perfect when entertaining a crowd of keen foodies. This bowl of nutritious goodness also happens to satisfy the six Ayurvedic tastes with sweet pumpkin, sour lemon, salty kalamata olives, pungent onions, bitter cucumber, and astringent cauliflower. Topped with hummus and vibrant spices, this dish is our go-to when we're wanting a quick and easy bowl of goodness.
Preheat oven to 350°F. Drain the chickpeas then carefully sift through your hands to rub off outer shells. Mix in a drizzle of olive oil, cumin, broth, 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.
At the same time, cut the pumpkin and cauliflower into wedges, add a drizzle of olive oil, fennel seeds, and sprinkle with salt. Roast for 30 minutes or until caramel and roasted through.
In a frypan, toast the pepitas and sunflower kernels in a little salt and olive oil until crispy.
To make the salsa, slice the onion, cucumber, and some of the cherry tomatoes and mix together with the olive oil, the juice of half a lemon, and capers. Season to taste.
Arrange all ingredients in a large deep dish bowl or on a platter, squeeze over a wedge of lemon and serve.
1. Preheat oven to 180ºC. Drain the chickpeas then carefully sift through your hands to rub off outer shells. Mix in a drizzle of olive oil, cumin, broth 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 kernels 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, the juice of half a lemon 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.
