Nourish Bowl

Tue, 3 March 2026

Ingredients

Quinoa

• 240g quinoa

• 1 litre water

• 8g fine sea salt

• 20ml extra virgin olive oil

• Zest of 1 lemon

• 30ml lemon juice

Spiced Roast Vegetables

• 600g sweet potato, cut into 2cm chunks

• 500g cauliflower florets

• 400g tin chickpeas, drained (approx. 240g drained weight), thoroughly dried

• 50ml vegetable oil

• 8g ground cumin

• 4g dried oregano

• 3g chilli flakes

• 6g smoked paprika

• 5g dried parsley

• 2 cloves garlic, crushed (8g)

• 8g sea salt

• Freshly ground black pepper

Roast Aubergine

• 450g aubergine, cut into 3cm cubes, skin on

• 70ml olive oil

• 6g sea salt

To Assemble

• 120g mixed salad leaves

• 220g hummus

• 80g pomegranate seeds

• 240g falafel (about 12 small)

Vegetarian Finish (Optional)

• 120g Greek feta, crumbled
  or

• 250g halloumi, sliced and fried until golden

Generous Green Tahini Dressing

(Yields approx. 330g — about 80g per bowl)

• 120g tahini

• 80ml extra virgin olive oil

• 60ml lemon juice

• 1 large garlic clove (8g)

• 8g Dijon mustard

• 8g agave or maple syrup

• 15g fresh parsley

• 15g fresh basil

• 8g fresh dill

• 120–150ml cold water

• 6g fine sea salt

Method

Cook the quinoa in salted boiling water for 12–15 minutes until tender. Drain thoroughly and leave to steam dry for 5 minutes. Fold through olive oil, lemon zest and lemon juice. Season to taste and fluff.

Roast the sweet potato, cauliflower and chickpeas with vegetable oil, cumin, oregano, chilli flakes, smoked paprika, dried parsley, garlic, salt and pepper at 200°C fan for 25–30 minutes, turning once, until caramelised and crisp at the edges. (Air fryer: cook in batches at 190°C until golden.)

Roast the aubergine separately on a preheated tray at 220°C fan for 25–30 minutes until deeply golden, soft within and richly glazed.

Blend the tahini, olive oil, lemon juice, garlic, mustard, agave and salt until smooth. Add herbs and blitz until vibrant green. Loosen gradually with water until thick but generously pourable. Taste and adjust salt or lemon.

Layer bowls with salad leaves and warm quinoa. Spoon over the roasted vegetables and aubergine. Add hummus and falafel.

Finish (Vegan) with pomegranate seeds and a generous drizzle of green tahini dressing — about 80g per bowl.

Finish (Vegetarian) with crumbled feta or golden halloumi, then spoon over the dressing.

Serve immediately, allowing the dressing to coat every grain and edge.