Pork Fillet, Kumara & Chickpea Buddha Bowl

  • Dish Type BBQ Or Grill
  • Occasion Weeknight Dinner
  • Cut Fillet
  • Serves 4
  • Prep Time 20 mins
  • Cook Time 15 mins


  • 400g kumara, peeled, thinly sliced
  • 2 tbsp olive oil
  • 600g pork fillet, trimmed
  • 1/3 cup flat-leaf parsley leaves
  • 2 tbsp chopped dill leaves
  • 1/3 cup Greek-style yoghurt
  • ¼ cup garlic aioli
  • 1 tbsp lemon juice
  • ½ small red cabbage, finely shredded
  • 1 Lebanese cucumber, cut into ribbons
  • 50g baby spinach leaves
  • 400g can chickpeas, rinsed, drained
  • 2 tbsp seed mix


Step 1

Arrange the kumara slices in a single layer on a plate lined with paper towel. Sprinkle with a little water. Cover with a sheet of paper towel. Cook in the microwave on HIGH (100%) for 3-4 mins or until just tender. Cool.

Step 2

Drizzle the kumara with half the oil. Season with salt and pepper. Rub the remaining oil all over the pork and season with salt and pepper.

Step 3

Heat a barbecue or chargrill pan on medium-high heat. Cook pork, turning occasionally, for 10-12 mins or until pork is cooked through. Transfer pork to a plate. Cover loosely with foil and leave to rest for 5 mins.

Step 4

Meanwhile, cook kumara slices on chargrill for 1-2 mins each side or until lightly charred.

Step 5

Place the parsley and dill in a small food processor. Process until chopped finely. Add the yoghurt, aioli and juice and process until combined. Season.

Step 6

Thinly slice the pork. Divide the cabbage, cucumber, spinach, chickpeas, kumara and sliced pork in small piles among serving bowls. Drizzle with the yogurt dressing. Serve sprinkled with the seed mix.


Use a vegetable peeler to cut the cucumber into thin ribbons. Seed mix is a mixture of pepitas and sunflower seeds, find it in the nut aisle of most major supermarkets.