Rainbow Nourish Bowl Recipe

Rainbow Nourish Bowl Recipe

This nourishing bowl is full of all the colours of the rainbow with flavours to match. It’s the perfect way to squeeze in your five serves of vegetables a day. It’s best served warm when the sweet potatoes are lovely and crisp on the outside and soft in the middle.

Serves: 2

GF, VG

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Rainbow Nourish Bowl Recipe

By: Lisa Guy

This nourishing bowl is full of all the colours of the rainbow with flavours to match. It’s the perfect way to squeeze in your five serves of veg a day!

Rainbow Nourish Bowl Recipe

Servings

Prep time

Cook time

Recipe


Ingredients

  • 400g can chickpeas, rinsed & drained
  • 1 tbsp olive oil
  • Salt & pepper, to season
  • 1 sweet potato, peeled & diced
  • 1 tbsp olive oil
  • 1 tbsp herbs (combination thyme & parsley)

  • Tahini Dressing
  • ⅓ cup tahini
  • Juice 1 lemon
  • 1 tbsp maple syrup
  • Pinch salt
  • 2 cloves garlic, minced
  • 75mL water

  • To Serve
  • 2 cups brown rice, cooked
  • ¼ purple cabbage, sliced
  • 1 avocado, sliced
  • ½ cup edamame
    1 small cucumber, diced
    100g tin corn, rinsed & drained
  • 4 tbsp beetroot hummus

Method


  • Preheat oven to 220ºC. To make the roasted chickpeas, place them on a baking tray and sprinkle with olive oil and a pinch of salt and pepper. Toss to combine and place in the oven.
  • Place the sweet potato on another baking tray and toss with olive oil and herbs. Transfer to the oven and cook for 30 mins or until tender. By this time, the chickpeas should be ready, too.
  • In the meantime, make the tahini dressing by combining the ingredients in a small bowl then whisking until smooth. Add more water as required if the dressing is too thick.
  • Divide the rice into bowls and top with sweet potato, chickpeas, cabbage, avocado, edamame, cucumber, corn and beetroot hummus. Drizzle with the tahini dressing.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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