Main Recipe

Winter Main

Winter Buddha bowl

Serves 4


  • 1 large sweet potato
  • 10 Brussel sprouts
  • 150g giant couscous
  • Head of cauliflower
  • Head of broccoli
  • 1 large avocado
  • One red onion
  • 1 large pomegranate
  • Pumpkin seeds
  • Handful of micro greens
  • Bunch of parsley
  • Olive oil
  • Salt
  • Spice mix
  • 2 tsp sumac spice
  • 1 tsp. all spice
  • ½ tsp. brown sugar
  • ½ garlic powder
  • ½ smoked paprika
  • ½ tsp. cumin
  • Black pepper
  • Salt
      • Drizzle
      • 2 tbsp Tahini
      • 1 clove garlic
      • Bunch of parsley
      • 50ml water
      • Juice of ½ lemon
      • Pinch of salt and pepper


Combine spices to make the spice blend.
Par boil broccoli, cauliflower and sprouts. Place into oven dish and roast with some spice mix and seasoning.
Rub sweet potato with olive oil, salt and spice and roast until soft.
Slice onion and roast with sumac.
Take seeds out of pomegranate and slice advocado.
Blend all the drizzle ingredients to make sauce.
Season to taste.
Simmer couscous in a large pan of salted water until cooked.
Arrange ingredients into a bowl, try to keep each item separate. Sprinkle over pumpkin seeds, micro herbs and parsley.

Served in bowls

2018 Masterchef Champion - Recipes

Looking for inspiration this Christmas, our resident expert Masterchef Champion Kenny Tutt has provided us a selection of tasty treats that are sure to delight your family and friends this festive period.