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From Our Kitchen Nourish Bowl
"There’s a joy in spending a moment building a bowl for yourself, adding in each component, becoming more and more excited to eat it as you go. This flavour-packed one is great for breakfast, lunch or dinner. Swap in your favourite vegetables or a piece of grilled chicken as you please. This bowl uses our hummus, tahini dressing and salad sprinkle recipes, bringing the bowl’s flavours together nicely."
Recipe, photography and introduction by Harriet Davidson
Ingredients
CAULIFLOWER
1/2 head cauliflower
1/4 cup olive oil
2 tsp cumin
1 tsp turmeric
1 tsp coriander
1 tsp paprika
1 tsp salt flakes
CABBAGE
1/2 cup cabbage
1 tsp salt
1 tsp apple cider vinegar
TO SERVE
1/4 cup quinoa
1/2 avocado
1 egg
Kale
Olive oil
Method
For cauliflower, preheat oven to 180C degrees. Place all spices with olive oil in a large mixing bowl and stir to combine. Cut cauliflower into bite-sized florets and add to bowl. Using your hands, mix through the florets making sure they’re coated in spice mix. Tip out onto a tray and place in oven for 20-30 minutes, or until cauliflower is soft and starting to caramelise.
Meanwhile, for cabbage, thinly slice with mandolin or knife and place in bowl with salt and apple cider vinegar. Using your hands, massage cabbage until soft.
Set aside.
Cut kale into small pieces. Place in bowl with 2 tbsp olive oil and massage kale to soften. Slice cucumber using a mandolin as thinly as possible from top to bottom. Set both aside.
For the egg, bring a small saucepan of water to the boil, and carefully drop in egg. Set a timer for 5 minutes for soft-boiled egg. Remove egg from water and run under cold water. Set aside.
Cook quinoa according to package instructions. Prepare hummus, tahini dressing and salad sprinkle according to these recipes.
To build bowl, place quinoa into our Small bowl. Add in cauliflower, pickled cabbage, kale, cucumber, half an avocado, egg, and a dollop of hummus. Drizzle over tahini dressing and sprinkle with salad sprinkle.
