Veggie bowls are a great way of using up the contents of your fridge, especially those last dregs of mustard, and those leafy greens that have gone a bit soft.
As the winter months come upon us, we move away from making and consuming those big nourishing salads of summer, and look to soups and bakes to get those healthy vitamins and minerals. These can be quite heavy if you're used to eating fresh and vibrant meals. That's where winter bowls can come in handy. Also known as nourish bowls and Buddha bowls, these are a great way of packing in tasty veggies in a fresh and exciting way. (As well as allowing you to use up excess veggies in the fridge).
Here's our take on a low-waste, high-flavour winter bowl, paired perfectly with our Cauliflower and Broccoli Rice!
Half a pumpkin
Leafy green veggies (including kale, spinach, cabbage), stalks separated
Half a cup of nuts (such as walnuts or almonds)
1 can of chickpeas
1 pack of Cauliflower and Broccoli Rice
Stalk from leafy greens
Handful of parsley (stems included)
couple of cloves of garlic
1/4 cup olive oil
1/3 vinegar (white or white wine)
A few spring onions or 1 shallot
Preheat oven to 200 degrees. Line 2 trays with baking paper.
Chop pumpkin into wedges and place on a tray with chickpeas, drizzle with olive oil. Season with salt and pepper and roast until golden.
Add all dressing ingredients into a blender and blitz until smooth.
Thinly slice leafy greens and drizzle in half the dressing. Use your hands to massage the dressing into the leaves.
Prepare the broccoli and cauliflower rice according to pack instructions.
Add the rice to your bowls, and top with pumpkin, chickpeas, leafy greens and nuts. Drizzle the remaining dressing over the top and serve.
A hearty, yet still fresh tasting winter nourish bowl to pick you up during the colder months. This recipe will keep fresh for a few days in the fridge, just hold back the dressing if not eating immediately, to prevent the dish from going soggy.