I’m not really sure where I first heard about Nourish bowls but I have loved them regularly this year. They are so versatile, you can literally put anything in there. I have been experimenting with them for a few months and I haven’t had a bad one yet. My husband is blown away every time, which is always nice! The ingredients I have chosen for this one are just the usual go to’s but you can add anything you like. I try and make this our veggie meal during the week but I sometimes add home made pate or fish. Enjoy xo
Ingredients
- Brocolli
- 1 Tbsp sumac
- 1/2 head of brocolli
- 1 Tbsp olive oil/coconut oil melted
- Kale chips
- 1/2 Tbsp olive oil
- Salt and pepper
- Guacamole
- 1 avocado
- 1 tsp garam marsala
- salt to taste
- juice of half a small lemon
- Caramelised onions
- 500g onions chopped
- 2 Tbsp Rapadura
- 2 Tbsp Balsamic vinegar
- 1 Tbsp coconut oil
- salt
- (there will be left overs)
- Sweet potato
- 1/2 large sweet potato
- 1 Tbsp olive oil
- 2 tsp cinnamon
- salt
- Silverbeet
- 1 tsp cumin
- 1 tsp paprika
- salt and pepper
- Mushrooms
- 1 tsp garlic powder
- 3 button mushrooms chopped
Method
- Preheat oven to 180 degrees, or 160 degrees fan-forced
- Caramalised onion: I use the thermo-chef (the poor man’s thermomix)
- Place all ingredients in the bowl
- speed 1 (or reverse), Varoma, 10 minutes, measuring cup (MC) on.
- When finished scrape down sides, repeat with the MC off for 10 minutes
- Meanwhile, chop all vegetables
- Chop sweet potato into small chunks, cover with cinnamon/oil/salt, 45 minutes in oven.
- Place mushrooms and broccoli in the oven for about 25 minutes (choose your crunch)
- Massage the oil into the kale, place in oven for about 20 minutes or until super crunchy.
- Place thinly sliced silver beet and ingredients in a fry pain on medium heat and saute until tender.
- Place all guacamole ingredients in the mixer and whizz up.
- Plate up.
- All ingredients are placed in a bowl and eaten all together.
- This is so easy and so yummy, please give it a go! Enjoy xo