Teddy's Winter Buddha Bowl to warm is comfort food for the season

Ingredients

2 cups of cooked brown rice

2 medium carrots

2 medium parsnips

2 medium beets

1/2 bunch cavolo nero 

1 cup of cooked chickpeas

1 tsp of grated ginger

1/2 tsp of cracked cardamom pods (husks removed)

1 tsp of ground cumin

1 tsp of ground coriander

Olive oil

Balsamic vinegar

Salt and pepper

Method

Preheat oven to 200 degrees.

Peel and chop carrots into desired shapes and place in a bowl. Splash with olive oil. Sprinkle with grated ginger, toss and scatter on baking tray.

Peel and chop parsnips into desired shapes and place in a bowl. Splash with olive oil. Season with salt and pepper, toss and scatter on baking tray.

Peel and chop beets into desired shapes and place in a bowl. Splash with olive oil and balsamic vinegar. Sprinkle with cardamom, toss and scatter on baking tray.

Roast in the oven for 40 minutes (depending on the size of vegetables) turning after 20 minutes.

Remove stems and tear leafy parts of cavolo nero into bite-sized pieces.  Place in a bowl. Drizzle with olive oil, season with salt and massage through. Line a baking tray with baking paper and scatter cavolo nero. Bake in a high oven (220 degrees) for 3 to 5 minutes or until crisp.

Pat dry cooked chickpeas. Place in a bowl with a splash of olive oil, cumin and coriander.  Gentle toss so chickpeas are coated with spices. Scatter of a lined baking tray. Bake in a high oven (220 degrees) for 5 minutes or until toasted.

Smokey Capsicum Sauce

Roast capsicum over gas stove top until skin blisters and blackens, using a pair of tongs to rotate. Put capsicum in a paper bag to cool. While warm, remove skin from capsicum. Do not rinse under water. Remove stem and seeds and place in blender with other ingredients and pulse until smooth. Add more lemon juice/water if required.

Garlic Tahini

Add all ingredients to blender and pulse until smooth. Add more water if required.

Assembly 

In each bowl add, 1 cup of warm cooked rice. Place vegetables and chickpeas on top of rice. Drizzle the smokey capsicum and garlic tahini sauces over vegetables. Top with a handful of cavolo nero chips and sprinkle with toasted sesame seeds

Enjoy with a glass of wine in the soft winter sun.