Jan 31

Jan 31 Crispy Curried Cauliflower bowl

This super tasty Crispy curried Cauliflower bowl is packed with healthy goodness and is perfect for lunch or a casual dinner.

The bowl consists of delicious crispy curried cauliflower, green peas, red kidney beans, zucchini (courgette), baby spinach, arugula, sprouts, brown rice and Green onions topped off with a bit of hummus and a creamy tahini-tumeric-Garlic dressing.

This bowl is packed with vitamin rich whole foods and makes for a simple well balanced meal which leaves you feeling good, healthy and happy.

Cauliflower is high in fibre, a good source of antioxidants as well as containing a wide variety of vitamins such as vitamin C, vitamin K and vitamin B6.

Green peas are high in protein as well as being rich in many essential vitamins and minerals such as vitamin A, vitamin K, vitamin C , folate and Thiamine.

Red beans are a great source of protein and fibre as well as containing folate and potassium.

Spinach is rich in Iron and contains vitamin K, A and C.
Alfalfa sprouts are high in Vitamin K and contain many other nutrients such as copper, manganese and folate.

Brown rice is high in fibre and contains high levels of heart healthy magnesium.

Zucchini is incredibly high in vitamin A as well as containing manganese and vitamin C.

Crispy Curried Cauliflower bowl recipe

(Serves 2)

Instructions:

We start by cooking the brown rice. Place 100g of brown rice in a pan and add 200-250 ml of water. Turn up to medium high heat and cook for 20-30 minutes. Since brown rice takes a while to cook I sometimes make a bunch of brown rice ahead of time and keep it in a box in the fridge for a couple of days so I can add it to my lunch bowls.

Once the rice is done, we make our curried cauliflower. Place your coarsely chopped cauliflower on a tray or a baking dish and sprinkle it with your curry powder, black pepper, soy sauce and plant based milk. Then add your finely chopped garlic and massage your cauliflower in this mixture for about 30 seconds. Now set your oven to about 200 degrees (Celsius) and cook your cauliflower for 10-15 minutes.

Now we either steam or cook in water our green peas for around 2-3 minutes and then set aside.

For the Zucchini- I personally like to add it to my bowl raw but if your not into that you can also steam or cook your zucchini in hot water for 1-2 minutes.

Now it’s time to build our bowl.

Add your brown rice, kidney beans, green peas and curried cauliflower into the bowl, then top off with the baby spinach and arugula leaves. Then garnish with a bit of hummus and your finely chopped green onion.

Now let’s whisk up our delicious dressing really fast.

Pour your hot water and tahini into a mixing bowl and give it a good whisk. Then add in the plant based milk- this should help bind the tahini and the water and give it a nice smooth texture.

Then add in your Tumeric, black pepper, paprika and soy sauce and give everything a good stir.

Lastly add in your finely chopped garlic and give it one last stir.

Pour your delicious Tahini-Tumeric-Garlic dressing onto your bowl and serve immediately.

Happy healthy Bowl days xx