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If you’re trying the 31 day Veganuary challenge then you’ll love this fresh, healthy and satisfying Buddha bowl created for us by our great Chef friend, Steve Tonkin.
So vibrant, colourful and delicious, this mix of our Tamari Mega Omega 7 seed mix, red Carmargue rice and wild rice, roasted butternut squash, grapes, pomegranate and tahini labneh is simple to prepare and packed full of wholesome vegan goodness.
This recipe serves 1, but you can easily scale up according to numbers. You also might enjoy our interesting blog about Veganuary here.
Roasted Butternut Squash
Pre-heat the oven to 180*c. Marinade the cubes with the rapeseed oil, herbs, garlic in a bowl and season. Sear the cubes in a hot pan, lightly caramelize all around, take out and place on a baking tray. Put in the oven until just cooked 3-4 minutes (Do not overcook) Leave to cool but keep at room temperature.
Spoon the drained yogurt into a bowl add the tahini, lemon juice and season, store in refrigerator for up to 1 week.
Mix the Camargue rice with the Tamari Mega Omega seeds and grapes, the wild rice with the pomegranate seeds, then add the rapeseed oil and season. Arrange the ingredients in the bowl as per the picture (if you want it to look extra special), finishing with the sprouting seeds and a sprinkling more of Munchy seeds. Poor the tahini labneh into a ramekin in the centre of the plate. Drizzle some rapeseed oil over and around, then finish with a dusting of sumac on the labneh. Not only does this look fab but it tastes super fab too!