250g pumpkin, cut into small cubes
2 cups rocket
1 capsicum, diced
8 cherry tomatoes, halved
1 Lebanese cucumber, diced
200g chicken breast, cut into small pieces
1/2 cup quinoa (yields 1 1/2 cups of cooked quinoa)
1 tablespoon olive oil
1 tablespoon cinnamon
1/2 teaspoon sea salt
1/2 avocado, sliced
1 tablespoon tahini
Sea salt and pepper, to taste
Preheat the oven to 180 degrees Celsius and line a tray with baking paper.
In a bowl, toss the pumpkin cubes and chicken with the olive oil, cinnamon and salt.
Place the pumpkin and the chicken on the tray and cook in the oven for 20 minutes, or until the chicken is cooked through.
To cook the quinoa, place in a saucepan, add 1 cup of water and bring to the boil. Once boiling, turn the heat down to a simmer and cook with the lid on for 15 minutes, or until the water has absorbed and quinoa is cooked.
Once all the cooked elements are complete, it's time to build your bowl. Arrange the rocket, capsicum, cheery tomatoes, cucumber, chicken, pumpkin, quinoa and avocado in your bowl. Finish with a drizzle of tahini, a squeeze of lemon juice, and season with salt and pepper.
This is an edited recipe extract from Totally BUF: Your 6 week guide to becoming BEAUTIFUL, UNSTOPPABLE and FEARLESS by Libby Babet and the BUF Girls ($39.99), published by Hachette Australia.