Rainbow Veggie Buddha Bowl
with roast beetroot and Brussels sprouts, dried apricots & spelt
Feeling the bite of the winter air? Get your temperature rising with a toasty, colourful feast: roast beetroot coated in Moroccan spices, pumpkin seeds, charred Brussels sprouts, crispy lentils, feta, spiced spelt, and a tangy pomegranate and yoghurt drizzle.
- Hands-On Time: 30 minutes
- Overall Time: 50 minutes
- Serves: 2 People
- Vegetarian
Ingredients & Preparation
- 150ml Pearled Spelt
- 10ml NOMU Moroccan Rub
- 300g Beetroot Chunks (cut into bite-sized pieces)
- 300g Brussels Sprouts (rinsed & halved)
- 120g Lentils (drained & rinsed)
- 20g Pumpkin Seeds
100ml Double Cream Plain Yoghurt - 30ml Pomegranate Molasses
- 40g Dried Apricots (roughly chopped)
- 5g Fresh Mint (rinsed, picked & roughly sliced)
- 50g Danish-style Feta (drained)
- 40g Salad Leaves (rinsed)
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
Directions
- TENDER SPICED SPELT
Preheat the oven to 220°C. Rinse the spelt and place in a pot with ½ of the Moroccan Rub. Submerge in 500ml of
water and stir through. Place over a medium-high heat and pop on a lid. Once boiling, reduce the heat and simmer for 30-40 minutes with the lid slightly ajar until tender but bouncy. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. - BEETS & BRUSSELS
Spread out the beetroot pieces on a roasting tray. Coat in oil, the remaining Moroccan Rub, and some seasoning to
taste. Roast in the hot oven for 30-35 minutes. Place the halved Brussels sprouts and drained lentils in a bowl, coat in oil and seasoning, and set aside. - IT’S POPPING OFF!
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn
brown. Remove from the pan on completion and set aside to cool. In a small bowl, combine the yoghurt with the pomegranate molasses to taste. Season and set aside for serving. - WHOLESOME VEG
When the beetroot has been in for 10-15 minutes, remove from the oven and shift to one side of the tray. Place the Brussels sprouts (cut-side down) and lentils on the other side – or use a second tray if necessary. Spread out in a single layer and return to the oven for the remaining cooking time. On completion, the Brussels sprouts should be charred, the lentils crispy, and the beetroot cooked through. - SASSY SPELT
When the spelt is cooked, remove from the heat, drain if necessary, and place in a bowl. Add in ½ of the chopped apricots and ¾ of the sliced mint. Crumble in ½ of the drained feta and toss until combined. - GET STUCK IN!
Bowl up some flavour-packed spelt next to the rinsed salad leaves. Top with the roast veg and drizzle over the molasses dressing. Garnish with the toasted pumpkin seeds and the remaining mint, apricots, and feta. Either toss it all together, or serve as is – “Buddha bowl” style. Yum!
