Winter goodness bowl with a green sauce

 

Serves 2-3

PREP 10 min

COOKING 30 min

 

INGREDIENTS

GOODNESS BOWL

  • ½ cauliflower, divided into large florets
  • small sweet potato, peeled and cubed
  • a wedge of red cabbage, shredded finely
  • 50 g spinach
  • 1 cup of cooked chickpeas
  • ½ cup roasted buckwheat, cooked
  • 1 small courgette, sliced with speed peeler
  • olive oil
  • 1½ tsp cumin
  • ½-1 tsp hot chilli powder
  • ¼ tsp sumac
  • salt
  • a handful of pomegranate seeds, to garnish (optional)

GREEN SAUCE

  • 3 tbsp / 45 ml tahini
  • about 3-4 tbsp water, to thin
  • 3 tbsp / 45 ml lemon juice
  • 30 g / small bunch of fresh parsley, leaves only*
  • 1 garlic clove, pressed
  • ¼ tsp hot chilli powder
  • ½ tsp salt

METHOD

  1. Heat up the oven to 200° C / 390° F and line a baking tray with a piece of baking paper.
  2. Put cauliflower and diced sweet potato into a large bowl. Mix in 1 tbsp / 15 ml of olive oil. Season with 1 tsp of cumin, ½ tsp chilli powder and salt. Spread on the prepared baking tray and bake for about 30 minutes. About 15 mins in, flip the veggies with a spatula to make sure they bake evenly. Cauliflower is usually ready a tad earlier than sweet potatos so check up on it 20-25 minutes in and remove from the oven once tender. Continue baking sweet potato for another 10-15 minutes.
  3. In a small bowl, combine all sauce ingredients apart from parsley leaves. Stir well until you get a smooth sauce. Chop parsley leaves roughly and put them into a chopper with the mixed tahini sauce. Blitz well until the sauce turns a beautiful green. If you don’t have a chopper, you could use a pestle and mortar to crush parsley finely and release its beautiful green juices and then add it to the sauce.
  4. Heat up a tablespoon of olive oil in large frying pan. Add cooked chickpeas and toss well in oil. Season with salt (I used unsalted, home-cooked chickpeas), ½ tsp of cumin, ¼ tsp chilli and sumac. Toss well until chickpeas are evenly coated in the spices and warm.
  5. Assemble the bowls by putting roasted cauliflower, sweet potato, spiced chickpeas, cooked buckwheat, raw cabbage, spinach and courgette shavings into each bowl. Serve with the green tahini sauce.

NOTES

*Parsley stalks are more fibrous, which spoils the consistency of the sauce and they have a bit of a bitter aftertaste. Best save them (they can be frozen) for making a vegetable stock.

 

NUTRITIONAL INFO

calories

401

20%

sugars

9 g

10%

fats

18 g

25%

saturates

3 g

13%

proteins

15 g

30%

carbs

52 g

20%

*per serving

Comments

  • I made this recipe last night and it was awesome - so beautiful to look at and so tasty! It did take a lot more time for me to prepare, though - a lot of slicing and dicing, and I had to roast and cook the buckwheat, and run out to the garden to pick the lemon and the spinach, and the parsley. This recipe is now in my favorites file and I know I will make it often. Thank you so much for this wonderful creation!

Ania:

REPLY

Aw, thanks so much for lovely feedback, Carol. It made my day! Ha ha, sorry my timing estimate didn't include running to the garden time;) Fabulous that you were able to incorporate so many home-grown veggies. It must have made it taste even better!
Glad to hear that it's a keeper! x

    • looks scrummy but what is sumac?

    Ania:

    REPLY

    Thanks Karen:) Glad you like it! Sumac is a berry which is dried and ground (it’s sold as a powder). You should be able to get it in good spice shops and Middle-Eastern shops. It has a tangy flavour. If you cannot find it just skip it - it's not a deal breaker in this recipe. Hope that helps. Ania

    • Great recipe. Can you just eat the courgette raw? just sliced or did I miss something? thanks.

    Ania:

    REPLY

    Thanks Andreia, glad you like it! Yes, you certainly can:) It's delicious dressed with some live oil, chilli, garlic, lemon! Works best with baby courgettes.

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    By Ania, Lazy Cat Kitchen

    Hi there, I’m Ania and I am really happy that you are here.

    I live in Bristol (UK) with my running obsessed husband, Duncan, and our ex-stray Greek tabby, Tina, who loves cuddles and mischief in equal measure.

    Before we’ve finally settled on Bristol, Duncan and I had our fair share of adventures. We both spent the whole of our twenties living in London – this is where we met – and then to shake things up we moved to a small Greek island of Paros for four years. It was there that we decided to go vegan and it was where this very blog was born.

     

    About adopting a plant-based diet

    We never planned to look after a cat, but living on a small Greek island where there are many strays just desperately wanting to be loved and looked after, we got sucked in. We fostered a few strays over the four year period and it was that experience of doting on an animal that made us critically examine our habit of eating meat and dairy.

    We started to feel that this was hypocritical of us, calling ourselves animal lovers yet eating some animals without a second thought. This feeling motivated us to watch a few documentaries on the meat and dairy industry and on adopting a plant-based diet. Through watching these films, we learned not only about the unimaginable cruelty inherent in the meat, dairy and egg industry (a lot of it we had not been aware of), but also about the health benefits of eating a plant-based diet and we had to at least try going vegan.

    While I was the main force behind this change, Duncan, who is a serious amateur runner (marathon PB 3:09), shared my sentiment. Inspired by the sporting achievements of famous vegan athletes including fellow Aussie fast bowler Peter Siddle and ultramarathoner Scott Jurek; he decided to join me straightway. It’s been 8 years now and we have never looked back.

    About the blog

    I’ve always loved cooking but adopting a plant-based diet has given me a renewed inspiration. I found myself spending a lot more time in the kitchen, educating myself about new cooking methods and new ingredients. Seeing my obsession getting out of hand, Duncan has gently ‘bullied’ me into turning my passion into a cooking blog and that’s how Lazy Cat Kitchen came about. It’s a good job he was persistent as I had plenty of excuses up my sleeve.

    We hope you like our recipes and, even if you are not ready to ditch meat, dairy and eggs straight away, our recipes will encourage you to leave animal products off your plate more often.

    (Source: lazycatkitchen.com; January 12, 2016; https://tinyurl.com/te7u26h6)
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