Nourish Bowl Recipe


Here at Lavender & Co. I talk a lot about routines, rituals and habits that make up a holistic lifestyle; but I also believe that what we put into our bodies is just as important as what we do externally. So starting this week I am bringing to you some of the recipes we love to create in our home. These will be recipes that have you feeling holistically healthy - in terms of your mind, body, emotions and soul. What I mean by this is that there are no ‘guilty’ feelings attached to any of these recipes ( so even the treat recipes I put up will be healthy ! ) but they will also have you feeling satisfied, nourished, and connected. There will be a lot of plant based meals and treats, but also some that are not - because we believe everybody is different, and every - body has different needs.

The first recipe being shared is one of our favourites - and you may have already seen this on our Insta stories as ‘buddha bowls’ !

So why do we love this recipe ? This is one of those meals that you could honestly eat every day of the week, you will feel super satisfied after eating it, not only in fullness but flavour wise as well, and you will also feel as though every cell in your body is happy and thanking you for all the nutrition you provided them with !

Notes:

Feeds: 2 people + lunch for the next day

Time: prep: 20 min, cook: 40 min

* we recommend making a large batch because this creates a few dishes ( think roasting trays, pans, and a pot ) but if you don’t want to have left over food then halve the ingredients.

Ingredients

for the bowl:

1 x large sweet potato

1 x can of chickpeas

4 - 5 kale leaves

2 cups of quinoa

a handful of rocket

1 x capsicum

1/2 head broccoli

1 x avocado

3 x garlic cloves

1/2 tsp turmeric

sprinkling of cracked salt & pepper

1/2 tsp cumin

1/2 tsp cajun

drizzle of olive oil

condiments:

1 x can of chickpeas

2 x tbsp tahini

1 lemon

2 x garlic clove

100 ml olive oil ( to taste )

50 ml water

salt & pepper

1 x cucumber

2 tsp fresh dill

1 cup Greek yoghurt

Method

1. If you’re going to make your own tzatziki you will need to do some prep the night before:

Grate your cucumber ( all of it - don’t peel / deseed ) this should make around a cup of grated cucumber. Place this into a fine strainer, add a good sprinkling of salt & let this sit over a bowl / cup ( depending on size of strainer ) in the fridge over night. You want to get rid of as much liquid as you can ) The next day when you’re ready to make the tzatziki further press out any juices with some paper towel. Then combine this with the greek yoghurt, lemon juice ( about a tsp ), chopped garlic ( one clove ), olive oil ( a drizzle ) and dill. Place in an airtight container in the fridge until needed. * Note - if vegan / dairy free you can now find almond or soy greek yoghurt that I have used for this recipe & it works just as good !

2. Preheat the oven ( with fan ) to 180 degrees ( celsius ) and prep your veggies

Peel and chop your sweet potato, capsicum, & broccoli into smallish cubes ( around an inch x inch ) top with olive oil, cumin, cajun, turmeric, salt, pepper and garlic. You may need to separate the broccoli as the sweet potato can take longer to cook ( around 40 min )

Drain and rinse one can of chickpeas ( the other is for hummus ) and flavour these with the above spices, place on a small baking tray. Keep to the side with the broccoli.

Once the oven reaches it’s temperature settings put in your sweet potato and capsicum.

3. Kale chips

For the kale chips you need to remove the leafy green parts from the stems - using a knife slice these leafy parts off; discarding the tough stems. Roughly chop these leaves into ‘chip’ sizes. Drizzle with olive oil and massage this into the leaves until they are evenly covered. Top with salt, pepper and turmeric ( or desired spices )

Don’t put these in the oven until the end as they only take 10 minutes or less to cook.

4. Quinoa

Prepare according to your packet instructions ( if you don’t have instructions: thoroughly rinse quinoa first, then add one cup of quinoa to two cups of water, { in this case 2 cups of quinoa to 4 cups of water } bring to the boil, place the lid on and turn heat down to a simmer for fifteen minutes )

5. Hummus

Drain and rinse the other can of chickpeas, add into a blender with the tahini, olive oil ( all 100 ml ), 3 cloves of crushed garlic, juice of a lemon, 1 tsp cumin and process until combined. Check the consistency / flavour and add the water if needed + more of anything you think it needs. Place into an airtight container in the fridge until needed.

6. Check the oven.

Rotate the potatoes & capsicum so they cook evenly, add in your broccoli and chickpeas. At the ten minutes to go mark - pop in the kale chips.

7. To serve:

Place the quinoa into a bowl, add your roast veggies, chickpeas and kale chips and place the fresh rocket and avocado on top. Add your desired amount of hummus and tzatziki, more salt, pepper and olive oil if desired. Store any leftover ingredients in airtight containers in the fridge for your lunch tomorrow and enjoy !

This is my first time attempting to put together a recipe post, so please leave me any feedback in the comments in regards to formatting, my measurements ( I’m not one for measuring in my kitchen I just throw things in ), and cooking times. I hope you enjoyed this recipe, and if you give it a try let me know in the comments or tag me on instagram in your pictures !


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