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Serves 4

Prep time: 20 minutes

Cook time: 25 minutes


Buddha Bowl

  • 1 large zucchini / courgette (or 4 small) 
  • 170ml white wine vinegar
  • 170ml water
  • 1 Tbsp sugar
  • 1 tsp salt 


  • 1 tin chickpeas, drained & rinsed 
  • 400g baby sweet potatoes, scrubbed & halved 
  • 2 Tbsp olive oil 
  • 2 tsp smoked paprika
  • Salt and pepper, to taste 


  • 1 cup mixed quinoa, rinsed and drained
  • 1.5 cups vegetable stock 


  • 200g tenderstem broccoli
  • 4 small radish, thinly sliced 
  • 200g baby spinach, stems removed 
  • 1 ripe avocado 
  • Handful mixed sprouts 

Goldcrest Pesto Vinaigrette

  • 2 Tbsp Goldcrest Tomato, Chilli & Garlic Pesto 
  • 2 Tbsp olive oil 
  • 1 Tbsp Safari Apple Cider Vinegar
  • 2 tsp lemon juice 



  1. Prepare your vegetables and quinoa. 
  2. Slice zucchini very thinly. (Using a mandolin if you have one) 
  3. Place sliced zucchini in a jar. 
  4. In a small saucepan combine the vinegar, water, sugar and salt. Bring to a simmer. 
  5. Stir to make sure the salt and sugar have dissolved. 
  6. Pour pickling liquid over the zucchini, seal and place in the fridge to cool. (Pickled zucchini can be made several days in advance) 
  7. Preheat oven to 200˚C. 
  8. Combine chickpeas and sweet potatoes on a roasting pan. Drizzle with olive oil and season with salt, pepper & smoked paprika. Roast for ± 20 minutes until the sweet potatoes are tender and the chickpeas are golden brown and crispy. Set aside. 
  9. Cook rinsed quinoa in simmering stock on low heat with the lid on until it has absorbed all of the stock and is tender, ±15-20 minutes. If you run out of stock too soon add a little extra. 
  10. Fluff with a fork and set aside. 
  11. Blanch tenderstem broccoli in boiling salted water and then plunge into an ice bath. 
  12. Dry on a clean dish cloth and roughly chop. 
  13. For the Goldcrest Pesto Vinaigrette – combine all the ingredients together and whisk well. 
  14. Set aside for serving. 

To assemble the bowls:

  1. Create a bed of baby spinach. Top with some quinoa, sweet potatoes, chickpeas, broccoli and pickled zucchini. 
  2. Cut avocado in quarters and top each bowl with a piece in the centre. 
  3. Scatter the bowls with sliced radish and sprouts. 
  4. Drizzle with Goldcrest Pesto Vinaigrette and serve.