Dinner, Lunch

Serves 4

I love a good nourish bowl filled with healthy fats, protein and complex carbs. They make the perfect lunch or dinner and can be modified depending on the season or what you have in the fridge. Simple and quick meals are key in maintaining healthy eating habits!

 

Ingredients:

Quinoa tabouli

  • 1 cup of quinoa
  • 3 tomatoes
  • 1 Tbsp mint leaves
  • 1 cup fresh parley
  • juice of 1 lemon

Falafels:

  • 2 cups cooked or canned chickpeas
  • 3 cloves garlic
  • 1 cup fresh parsley
  • 4 spring onions
  • 2 Tbsp tahini
  • 2 Tbsp wholemeal flour (I used spelt)

Vegetables:

  • 2 capsicums

Beetroot Hummus:

  • 500g beetroot
  • 2 Tbsp tahini
  • 1 cup chickpeas
  • 2 cloves garlic
  • 1 tsp ground cumin
  • 3 Tbsp water
  • Juice of 1 lemon
  • Avocado to serve

Method:

Quinoa Tabouli:

  1. Cook quinoa and allow to cool.
  2. Dice tomatoes and add to cooled quinoa.
  3. Finely chop the parsley and mint and add to quinoa.
  4. Add the juice of a lemon and mix well.

Falafels:

  1. Place the chickpeas and garlic in the food processor and process until well combined.
  2. Add parsley, spring onions, tahini and whole meal flour and process until you reach your desired consistency.
  3. Remove mixture from food processor and shape into patties and place into 180 degrees Celsius oven for approx. 40mins

Vegetables:

  1. Chargrill capsicums on the BBQ or on a grill pan.
  2. Serve on top of quinoa tabouli

Beetroot Hummus:

  1. Steam beetroot until soft and add to the food processor with all ingredients.
  2. Add 3 Tbsp of water slowly until the mixture is smooth.
  3. Chop avocado in half and spoon in the beetroot hummus

Enjoy and remember that you can substitute ingredients to use seasonal produce.

xoxo Hollie

Rainbow Nourish Bowl

Rainbow Nourish Bowl

Ingredients

    Quinoa tabouli:
  • 1 cup of quinoa
  • 3 tomatoes
  • 1 Tbsp mint leaves
  • 1 cup fresh parley
  • juice of 1 lemon
    Falafels:
  • 2 cups cooked or canned chickpeas
  • 3 cloves garlic
  • 1 cup fresh parsley
  • 4 spring onions
  • 2 Tbsp tahini
  • 2 Tbsp wholemeal flour (I used spelt)
    Vegetables:
  • 2 capsicums
    Beetroot Hummus:
  • 500g beetroot
  • 2 Tbsp tahini
  • 1 cup chickpeas
  • 2 cloves garlic
  • 1 tsp ground cumin
  • 3 Tbsp water
  • Juice of 1 lemon
  • Avocado to serve

Instructions

    Quinoa Tabouli:
  1. Cook quinoa and allow to cool.
  2. Dice tomatoes and add to cooled quinoa.
  3. Finely chop the parsley and mint and add to quinoa.
  4. Add the juice of a lemon and mix well.
    Falafels:
  1. Place the chickpeas and garlic in the food processor and process until well combined.
  2. Add parsley, spring onions, tahini and whole meal flour and process until you reach your desired consistency.
  3. Remove mixture from food processor and shape into patties and place into 180 degrees Celsius oven for approx. 40mins
    Vegetables:
  1. Chargrill capsicums on the BBQ or on a grill pan.
  2. Serve on top of quinoa tabouli
    Beetroot Hummus:
  1. Steam beetroot until soft and add to the food processor with all ingredients.
  2. Add 3 Tbsp of water slowly until the mixture is smooth.
  3. Chop avocado in half and spoon in the beetroot hummus
http://www.poweredbyvegies.com.au/2017/rainbow-nourish-bowl/