Nothing beats a good nourish bowl, no matter the season. I’ve always loved developing different Nourish Bowls depending on what’s available, what’s fresh and what suits the certain time of the year.
Being pretty cold and chilly right now in Australia, this bowl of mostly cooked goodness is like a big warm tasty hug. Brimming with nutrients it’s the perfect bowl to warm up with on a cold winters day.
WINTER NOURISH BOWL
- 1 cup cooked quinoa
- 2 cups leafy green vegetables such as silverbeet, kale, chard
- 1/2 a leek finely sliced
- 2 large sweet potatoes
- 1 teaspoon harissa powder
- ¼ red cabbage
- 1 teaspoon lemon juice
- 1 teaspoon apple cider vinegar
- ½ teaspoon maple syrup
- Salt and pepper
- Fresh herbs to garnish
Coconut Ranch Dressing:
- 2 tablespoons natural coconut yogurt
- 2 teaspoons lemon juice
- 1/4 teaspoon garlic powder
- 1/2 tsp salt
- 1 pinch black pepper
- 1/4 teaspoon onion powder
- 1 1/4 teaspoon apple cider vinegar
- 1/2-1 teaspoon maple syrup
- 1 teaspoon fresh minced dill
- 1 teaspoon fresh minced parsley
To make the dressing, either add everything to a small blender, or simply place everything in a small bowl and whisk well. Set aside.
Start by slicing the washed sweet potatoes into wedges. Add them to a lightly oiled baking tray and add the harissa powder. You could also use a sprinkle of smoked paprika or chilli. Roast for around 40 minutes at 180 degrees until tender, stirring once around half way through.
Chop your cabbage roughly and add to a bowl. Add the lemon, apple cider vinegar, maple syrup and some salt and pepper to the cabbage and use your hands to massage it gently to incorporate the flavours. The cabbage will start to soften.
Chop up your leafy greens roughly. Add the leek to a lightly oiled saucepan or frypan and fry for a couple of minutes until starting to wilt. I use a few splashes of water to help here. When softened, add your roughly chopped leafy greens and saute with some salt and pepper for a minute or two until the greens also wilt. Add a splash of lemon and additional salt and pepper for flavour if you wish.
Grab two bowls and pop the quinoa in the bottom, add the roast sweet potatoes, the leafy green mix, the cabbage and your fresh herbs. Top with your dressing and enjoy!