The ultimate buddha bowl harvest board

Bibby's Kitchen
4 servings Prep: 20 mins, Cooking: 45 mins

By Food24 December 04 2017
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Ingredients (20)

avocado and cashew nut cream
1/2 cup cashew nuts — raw
1 avocado
1/2 cup coconut cream
lemon — halved, zest and juice
a handful of fresh mint, parsley and coriander leaves
sea salt and freshly ground black pepper
roast butternut and sweet potatoes
2 baby butternuts — skin on and cut lengthways into 8 wedges
2-3 sweet potatoes — scrubbed and sliced
1/2 tsp of each, dried oregano, paprika and mixed spice
for the harvest board
rosa tomatoes
baby spinach
rocket — wild
1 1/2 cup quinoa — cooked
1 cup black-eyed beans
pumpkin seeds — toasted
avocado — slices
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To  make the avocado cream, place all the ingredients in a blender and whizz until super smooth.

Adjust seasoning and chill while you prepare the vegetables.

Preheat the oven to 200º C.

Line and grease a large roasting tray with foil.

Place the butternut wedges and sweet potatoes on the tray.

Drizzle with olive oil and season with salt, pepper and spices.

Roast for 45 minutes.

To assemble the Buddha board, arrange all the pulses, grains, roast vegetables and fresh veggies on the board.

Squeeze over some fresh lemon juice.

Season with sea salt and cracked black pepper.

Fill several hand bowls with the avo cream and serve with extra lemon cheeks on the side.

Lemon cheeks, to serve.

Recipe by Bibbyskitchen@36.


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