Full of colour and goodness, this bowl is everything I could want in lunch and more!

By adding in the fermented kimchi, plus the veggies, hummus and brown rice, this meal becomes full of fibre and probiotics, all wonderful for the gut!

There are no rules here, so mix and match with your favourite ingredients.

Prep time: 10 minutes

Cook time: 30 minutes (prep the ingredients in larger quantities on the weekend to save time)

Serves 1

Ingredients

1/2-1 cup cooked brown rice

1 large wedge of pumpkin, baked

2-3 small cooked beetroot, quartered

Small handful cherry tomatoes, halved

2 small baby qukes (baby cucumbers), halved lengthways into matchsticks

2 tbsp kimchi, or other fermented vegetables

100g firm tofu, cut into slices

Alfalfa sprouts (optional)

Large dollop of hummus, see recipe here

Sesame seeds, to sprinkle

Method

Pre-heat oven to 200 degrees celsius.

Line a baking tray with baking paper and add the pumpkin. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes, turning halfway.

Meanwhile, add 1 cup uncooked brown rice to saucepan and top with 3 cups cold water. Bring to the boil over medium-high heat. Once simmering, reduce heat to low and cook for 25 minutes, or until cooked. Drain any remaining water. This will make 3 cups of brown rice. Keep the leftovers in the fridge for another meal.

If making the hummus, follow the instructions found here. (There is nothing better than freshly made hummus).

Once the pumpkin and rice are cooked, assemble all ingredients into a bowl.