Vegetable Nourish Bowls
When I'm low on food in the fridge I love to roast up whatever vegetables I have left and toss them into a bowl with a nice dressing. Best past is, you can keep the roasted veggies in a container in the fridge for up to 3 days, so you can knock this together each day with ease!
Prep: 10 min | Cook: 30 min | Serves: 3
Vegetable Nourish Bowls
Stage 1:
2 medium zucchinis, diced
10 button mushrooms, diced
2 cups raw diced pumpkin
1 red onion, cut into wedges
400g tin chickpeas, rinsed
Stage 2:
6 large silverbeet leaves
1 cup raw freekeh, brown rice or quinoa, rinsed
01 Preheat oven to 180°C.
02 Add all stage 1 ingredients to a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat.
03 Spread vegetables across 2 lined baking trays. Bake for 30 minutes, or until cooked.
04 Cook freekeh according to packet directions.
05 Roughly chop silverbeet leaves and stems. Cook in a steamer for 5 minutes until wilted.
06 Serve all vegetables and freekah into bowls. Drizzle with creamy tahini dressing.
Creamy Tahini Dressing
2 tbsp tahini
2 tbsp fresh lemon juice
2 tbsp olive oil
2 tbsp water
2 tsp maple syrup
pinch salt and pepper
01 Add all ingredients to a small measuring jug and whisk until combined.
02 Pour over your favourite salads and nourish bowls.
MORE NOURISH BOWL RECIPES
SHARE THIS RECIPE