Vegetarian Nourish Bowl
Vegetarian Nourish Bowl
This vegetarian nourish bowl is full of nutritious ingredients and bursting with flavour. It is simple to make and can be prepared in advance, making it a convenient choice for busy individuals.
Servings
3
Prep time
Cook time
Recipe
Gluten-Free, Vegetarian
Ingredients
- 425g can chickpeas, drained & rinsed
- 2 tsp ground cinnamon, divided
- 1 tsp ground cumin
- Juice 1 lemon
- Sea salt & freshly ground black pepper, to taste
- 1 large sweet potato, diced
- 2 tbsp extra-virgin olive oil, divided
- ½ tsp ground turmeric
- ½ head cauliflower, broken into florets
- 30g pumpkin seeds
- 1 tsp maple syrup
- 60g rocket leaves
- 250g full-fat natural yoghurt
- 1 clove garlic, minced
- Sea salt, to taste
Method
- Preheat the oven to 200°C (fan-forced). Line a baking tray with baking paper.
- Start by tossing the chickpeas in 1 tsp of the cinnamon, cumin and lemon juice. Season with sea salt and pepper and store in an airtight container in the fridge.
- Toss the sweet potato in 1 tbsp of olive oil, the remaining 1 tsp of cinnamon, turmeric, sea salt and pepper. Arrange on half the baking tray.
- Toss the cauliflower in the remaining olive oil and sea salt and add to the baking tray with the sweet potato.
- Bake for 10 mins.
- Toss the pumpkin seeds in the maple syrup and place on a small tray or plate lined with baking paper.
- Add to the oven and bake with the sweet potato and cauliflower for an additional 10 mins (so the vegetables cook for 20 mins all up).
- Make the yoghurt dressing by combining all the ingredients together in a small jar or airtight container.
- Toss all the ingredients through the rocket and drizzle over the yoghurt dressing.
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