This recipe is brought to you by dietitian Louise Kerr from DISHContent. Louise encourages plant diversity in our eating - that is, munching as many different veggies as we can. This Nourish Bowl is a dish that you can adapt and make with your favourite ingredients. Any sprouts or microgreens you have growing will make a great addition.
Base: cooked brown rice, quinoa, pasta, rice noodles.
Greens: spinach, silverbeet, lettuce, kale, rocket.
Herbs: basil, coriander, thyme, parsley, chives.
Veggies: sweet potato, pumpkin, tomato, beetroot, beans, bean sprouts, broccoli, cucumber, carrots.
Toppings: microgreens, legumes, nuts, seeds, tofu, avocado.
Dressings: hummus, tahini, lemon/lime juice, olive oil.
Build your bowl from the leaves up.
Add some fresh herbs.
Cook the grains in stock and cool for extra flavour.
Veggies work chopped, sliced, grated or as noodles. Think fresh, lightly steamed, sautéed or roasted.
Fire up your legumes by roasting them with your choice of spices. Cumin, ground coriander and chilli flakes all work well.
Using tamari coated seeds or nuts adds salty crunch.
Bring it all together with your choice of dressing.
Rice wine vinegar, 1/4 cup
Olive oil, 1/4 cup
Tamari, 3 tbsp
Toasted sesame oil, 1 tbsp
Whisk all ingredients. Add some sesame seeds to serve. Makes enough dressing for several bowls.
Check out Louise's instagram for more recipe and food ideas.