Kumara Bento Bowl

500gm grams = 2 cups of Basmati Rice

500gm Orange Kumara, diced

½ head cauliflower florets

4 tablespoons of extra virgin olive oil

Kosher salt and pepper

2 x 400gm chickpeas drained and patted dry

2 cloves garlic minced or grated

2 teaspoons smoked paprika

2 teaspoons cumin

1 teaspoon chilli powder

Zest and juice from 1 lemon

1 small bunch of kale roughly torn

tomatoes, cucumber slices, butter lettuce and your choice of nutes and dried fruits for serving

1 whole avocado for serving (optional)

Preheat oven to 220 degrees Celsius

On a baking tray lay out some baking paper, combine the Kumara, cauliflower, 2 tablespoons olive oil and a pinch of salt and pepper and toss well to coat. Place in the oven to roast for 20 minutes.

Meanwhile combine one tablespoon of olive oil, the chickpeas, garlic, ginger, smoked paprika, cumin and chilli powder and a pinch of each salt and pepper. Toss well to coat evenly.

Remove kumaras from the oven and place the chickpeas around the kumara baking tray. Place the baking tray back in the oven and cook for 10-15 minutes or until the chickpeas are golden brown and crispy.

Now assemble the bowls. To do this divide out the rice evenly among 5 bowls. Add the roasted kumara, cauliflower and chickpeas. Add the lettuce, cucumbers and tomatoes. Place bowls in the fridge and add the avocado if using, and a squeeze of lemon juice just before serving.