Nourish Bowl

I’m a big lover of making what I call a ‘Nourish Bowl’, My friends and family will know what these are. And If you’re like, what's that? Keep reading!

It's basically a bowl of nourishing goodness, including cooked and raw foods, packed neatly and beautifully in a bowl, so that it looks pretty on the eye’s, and warm on the belly. Not to mention delicious for the taste buds.

Sometimes I call it a DIY bowl, because everyone gets to pick and mix what they feel like in their own bowl.

So if you want to give your own creativity some practice to make your own, what you’ll need to build a typical nourish bowl is:

●      A grain or spuds!

●      Roasted vegetables

●      A dressing

●      A crunchy topping - nuts, seeds, savoury clusters, croutons etc…

●      A protein (optional) …chicken, tofu, lentils, salmon, etc….

I will share one of my favourite recipes below  … 

Roast Aubergine, Fennel and Tomato Tahini Bowl. With a Yoghurt dip.

I LOVE this combo of vegetables together (inspired by my Mums go to vegetable traybake), it also goes very well with a creamy tahini dressing and some zesty yoghurt on the side. With the addition of crunchy roasted walnuts on top. You need a crunch!

Prep Time: 30 minutes

Quantity: Serves 2

Ingredients:

●      2 Aubergines (cut into large chunks)

●      2 Fennel

●      250g Cherry Tomatoes  cut in halves.

●      2 red onions

●      3-4 garlic cloves

●      1 tsp ground cumin

●      1 tsp ground smoked paprika.

●      Handful of walnuts

●      Small bag of Rocket leaves

●      Quinoa

●      Olive Oil

●      Balsamic Vinegar

●      Salt & Pepper  

Dressing:

●       ⅓ cup tahini (choose a runny tahini brand or add olive oil) 

●       2-3 tsp tamari / soy sauce

●      1 tsp maple syrup or honey

●      ⅓  cup water or as needed to thin dressing.

Dip:

●      3-4 Tbsp Natural Yoghurt or greek yoghurt

●      Half lemon squeezed

●      1 TBSP tahini

Directions:

1.     Heat the oven to 200c.

2.    Cut the aubergine in large chunks, fennel into chunky slices and cut onions into 1/4 large chunks and Toss everything onto a tray bake. Drizzle with olive oil and add your spices and mix all together. Season with salt and pepper. Put in the oven for 20 mins. 

3.    Prep & cook your Quinoa (explain tip for fluffy Quinoa!)

4.    Cut Tomatoes in halves and add onto traybake with other veggies after 20 mins. Place the tray back in the oven for another 20 mins.  (add more olive oil if looking too dry)

5.    Place a large handful of walnuts onto a small tray. Place in the oven for 6- 8 mins. Keep Checking, as they burn easily!

6.    Make your Tahini dressing - blend it all in a bowl. Add more olive oil or water to make it pourable dressing consistency. Make your yoghurt dip - mix it all in a bowl.

7.    Once finished cooking, ensemble your bowl with ⅓ rocket, ⅓ roasted veggies and ⅓ quinoa. Then pour your dressing on top. With a dollop of zesty yoghurt and crunchy walnuts on top! NOM.

Variations: watch out for a few variations of my favourite nourish bowls coming soon.