THE PROFUSION BLOG

Goodness Bowls

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This bowl is a powerhouse of nutrition, packing all of the colours of the rainbow into one meal that will keep hunger at bay for hours. It is full of fiber from the quinoa, roasted root vegetables and kale, protein from the chickpeas, hummus and hemp and of course, a nice dose of healthy fats from the avocado and creamy tahini dressing.

SERVES

4 approx.

The measurements in this recipe are rough as we like to make a big batch of everything then use the leftovers throughout the week for packed lunches and quick suppers.

 

The chickpeas are the only part we would recommend making just before you’d like to eat them as they are nice and crispy straight from the oven.

 

The dressing will make about a jar, any leftovers should be kept in the fridge.

 

INGREDIENTS

 

For the dressing:

4 tbsp. tahini

Juice of a lemon

10 tbsp. extra virgin olive oil

1 tbsp. honey

2 large pinches of za’atar

1 clove of garlic, minced

Salt to taste

 

For the roasted beetroot and squash:

 

1 butternut squash, or any other squash you prefer

6 raw beetroot

Olive oil

Salt

 

For the chickpeas:

 

1-2 cans chickpeas, drained

Melted coconut oil or olive oil

1-2 tsp. spices (e.g. cumin, turmeric, paprika, cayenne)

Salt

 

For the kale:

 

1 large bag of kale, thick stalks removed

Coconut oil or olive oil

Salt

 

Everything else:

 

Quinoa (approx. 60g dry quinoa per person/ portion. We like to cook about 250g so that we have leftovers)

Hummus

Sauerkraut

Avocado

Hemp seeds

 

METHOD

 

Whisk together all of the ingredients for the dressing in a jar. Add a splash of water if you would like it thinner. Taste for seasoning and sweetness. Store in the fridge until ready to use.

 

Pre-heat the oven to 200oC (fan oven).

 

Scrub the squash and beetroot to remove any dirt. Roughly chop into cubes and lay them out on a baking tray. Drizzle with oil and season with salt and pepper. Put them in the oven for 30-40 minutes until soft.

 

Line a baking tray with paper towel. Pour the chickpeas on top and use a few more pieces of paper towel to rub the chickpeas, getting out as much of the moisture as possible.