- NOURISH BOWL
- Olive Oil, 1 1/2 tbsp (or coconut oil)
- Shallots, 2 pcs (finely chopped)
- Cajun Spice Mix, 1 tbsp
- Japanese Pumpkin, 600 g (sliced)
- Broccoli, 1 head (cut into florets)
- Cauliflower, 1 head (cut into florets)
- Himalayan Salt, to taste
- Pepper, to taste
- Salad Greens, 100 g
- Brown Rice, 100 g (cooked)
- Tempeh, 200 g (or tofu)
- Avocado, 1 (sliced)
- Tahini Dressing
- Hulled Tahini, 3 tbsp
- Maple Syrup, 2 tbsp
- Fresh Lemon Juice, 1 tbsp
- Boiling Water, add until desired consistency is achieved
- Preheat oven to 190 degrees Celsius.
- Arrange shallots and pumpkin on a baking tray, lightly coating with olive oil and cajun spice mix. Bake for aprox. 30 minutes (15 minutes each side) and then add broccoli and cauliflower to the baking tray. Lightly drizzle with olive oil, a pinch of salt, pepper and cajun spice. Bake for a further 15 minutes or until vegetables are soft.
- Meanwhile prepare dressing. Simply combine all ingredients in a small bowl and mix until well combined. Set aside.
- To prepare tempeh, cut into slices and place in a saucepan. Cook over lowmedium heat for approx. 5 minutes.
- Place rice in the centre of your coconut bowl and arrange all other ingredients. Drizzle with tahini dressing.
- Serve in your favorite Coconut Bowls and enjoy!
This recipe was created for us by Healthy Luxe, a blog established in 2014 by mother-daughter duo, Jennifer Murrant and Hannah Singleton. The platform evolved from a shared love and appreciation for health, wellness and food.
For more nourishing and plant-based recipes, check out our cookbook ‘Vegan Bowls for Vegan Souls’. We have carefully selected some of our favourite healthy recipes for every meal of the day – refreshing breakfast bowls, tasty snacks, wholesome vegan dinners, and guilt-free desserts that you can prepare in your own kitchen!
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