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Veggie Volcano

Veggie Volcano
Veggie Volcano

The veggie volcano is a great way to get kids involved in the kitchen. Not only is this salad mound a load of fun, it's packed full of nutrients and flavour too!


Before you start

Preheat oven to 200*C | 2 Baking trays | Kettle boiled | Mixing bowl


For the roasting vegetables

  • 2 medium sized sweet potatoes
  • 1 400g tin chickpeas
  • 2 tbsp fajita seasoning
  • 1 tsp smoked paprika
  • 4 tbsp olive oil
  • Salt and pepper to taste

For the quinoa

  • 200g tricolour quinoa
  • 2 tbsp harissa paste
  • 500ml boiling water
  • 10g coriander
  • 1 lemon
  • Salt and pepper to taste

To serve

  • 1 long pointy red pepper
  • 10 cherry tomatoes
  • 1 baby gem lettuce


  1. 1.

    Prepare the roasting vegetables | Trim the sweet potatoes and chop into 1 inch chunks | Drain and rinse the chickpeas | Spread the sweet potato out on a baking tray, drizzle over 2 tbsp olive oil, sprinkle over fajita seasoning and a little salt and pepper and stir to coat | Put the tray in the oven and roast for 40 minutes | Spread the chickpeas out on the other baking tray, drizzle over the remaining olive oil, sprinkle over the smoked paprika and a little salt and pepper and stir to coat and cover | Put the tray in the oven and roast for 30 minutes

    Prepare the quinoa | Add the quinoa, harissa paste and a pinch of salt and pepper to the saucepan, put the pan on the stove, pour over the hot boiling water and cook over medium heat for 20-25 minutes until tender - add a little more water if the quinoa hasn’t fully fluffed up

    Prepare the vegetables | Halve, core and finely slice the pepper | Quarter the cherry tomatoes | Quarter the lettuce, cut out and discard the white cores and shred

    Finish the base | Pick the coriander leaves and finely slice | Halve the lemon and squeeze the juice over the quinoa, catching pips in your free hand | Sprinkle the coriander over the quinoa and stir to combine | Add the chickpeas and the sweet potatoes to the bowl and fold to combine

    Build the veggie volcano | Spoon the base onto a plate, shape into a mound and use the back of a spoon to create a deep dip in the top || Fill the dip with cherry tomatoes and peppers (reserving a few for decoration) | Sprinkle lettuce around the edges of the mound | Decorate the top of the mound with the reserved peppers and tomatoes and serve immediately