Select Page

Italian Vitality Bowl

by | Delicious Dinners, Recipes

Jump to recipe

Dinner

Vegan, Vegetarian

I have based this Italian Vitality Bowl on the classic Sardinian diet which consists of whole-grain bread, beans, garden vegetables and fruits. Sardinia is known as one of the “Blue Zones,” pockets around the world where people live measurably longer better. In these “Blue Zones” they found that people reach age 100 at rates 10 times greater than in the United States (Buettner, 2014)

Ingredients:

Chickpea balls:119

  • 1 Cup frozen green peas (thawed)
  • 1 cup chickpeas (cooked or canned)
  • 2 cloves garlic
  • Handful fresh parsley
  • 1 tsp ground cumin
  • Juice of 1 lemon

Sweet potato gnocchi:

  • 1kg sweet potato
  • 1 ½ cups wholemeal spelt flour117

Beetroot hummus:

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

Method:

Chickpea balls (makes approx. 20):

  1. Add all ingredients to a food processor and blend until smooth
  2. Add a little water if the mixture does not come together
  3. Roll into small balls and place into 180 degrees Celsius oven for approximately 25mins or until lightly browned.

Sweet potato gnocchi:

  1. Roast the sweet potato until soft when pierced with a knife
  2. Allow sweet potato to cool and then remove the skin
  3. Place in a large bowl and mash or use stick blender to puree
  4. Slowly add the wholemeal flour while mixing with your hands
  5. The dough should come together into a large ball
  6. Add some more flour to a wooden chopping board and place the dough onto the board
  7. To shape the gnocchi break into 4 pieces and roll the dough with your hands until approx. 45cm long
  8. Cut into 2 cm pieces and press lightly with a fork.
  9. Bring a large pot of water to the boil, turn down to a simmer and cook the gnocchi in small batches. They do not need to be cooked for long (approx. 1min).
  10. Take them out of water with slotted spoon and place on paper towel until ready to serve.

Beetroot hummus:124

  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

 

Serve gnocchi with lentil balls and dollops of hummus. Finish with fresh parsley.

 xoxo Hollie