Winter vegie bowl

When your body is crying out for a healthy, nourishing lunch or dinner, but the weather is cool, this beautiful winter vegie bowl comes in very handy.
buddha bowl recipe


Parsley and shallot dressing


1.Pre-heat oven to 200°C. Line a large oven tray with baking paper.
2.Place pumpkin on tray; drizzle with oil. Season. Roast for 30 minutes or until tender and golden.
3.Meanwhile, place eggs in a saucepan of cold water. Bring to the boil; boil eggs for 4 minutes. Drain. Place eggs under cold running water until cool enough to handle. Peel eggs; halve length-ways.
4.Make parsley and shallot dressing: Combine ingredients in a small bowl. Season.
5.Heat rice according to packet instructions.
6.Thinly slice kale leaves; place in a large bowl with half the dressing. Using your hands, gently massage dressing into kale to soften the leaves.
7.Place kale and rice in serving bowls; top with pumpkin, eggs and cheese. Sprinkle with walnuts and seeds; drizzle with remaining dressing.

Recipe can be prepared ahead of time; add dressing just before serving. If you’re following a vegetarian diet, check labels carefully for non-animal rennet cheeses, which are now widely available in supermarkets.


Related stories