With Broccoli Microgreens & Sunflower Microgreens
Buddha Bowl with Broccoli Microgreens
A colourful bowl of brown rice, roasted vegetables and chickpeas, topped with fresh microgreens.
- Prep
- 15 min
- Cook
- 20 min
- Difficulty
- Medium
- Serves
- 2
Method
Step 1: Toss sweet potato and broccoli in olive oil, salt and pepper, then roast at 200C for 20 minutes.
Step 2: Warm the chickpeas with a pinch of salt and lemon juice.
Step 3: Divide the rice between two bowls.
Step 4: Arrange the roasted vegetables and chickpeas on top.
Step 5: Add a spoon of hung curd or hummus and finish with a generous handful of microgreens.
Microgreens add freshness and crunch to a hearty grain bowl. General food information only — not medical advice.
