#Gks bowl – four seasonal veggie bowls

#Gks bowl – four seasonal veggie bowls

By
From
Green Kitchen At Home
Serves
1
Photographer
David Frenkiel

This is how we create the lunch and dinner bowls that we have been sharing on social media over the years. Obviously, nourishing bowls like these can contain a wild mix of ingredients, but we try to make sure that we cover different ingredient types – a protein source or grain, healthy fats, baked veggies, raw veggies and raw fruit, leafy greens, dipping sauces and crunchy toppings – for a delicious and well-balanced bowl. We use many of the recipes from the Fridge Favourites chapter as the bases for these bowls, then add fresh, seasonal produce that we pick up from the store on our way home from work. As seasons, produce and availability vary between countries, don’t feel you have to follow the recipes to the letter, but instead use them as a template and freestyle with the best vegetables and fruit you can find.

Ingredients

Quantity Ingredient

Spring

Quantity Ingredient
Quick quinoa, cooked, mixed with perfect pesto
oven-roasted whole baby carrots, see recipe note
steamed or blanched or fresh peas
shaved asparagus
shaved raw radish
lettuce leaves
cubed ripe pear
herbs

To serve

Quantity Ingredient
toasted sunflower seeds
sea salt
freshly ground black pepper
extra-virgin olive oil

Summer

Quantity Ingredient
Lazy lentils, cooked
green and yellow courgette, sliced and grilled or sauteed
shaved raw fennel and fennel fronds
halved heirloom tomatoes
baby spinach leaves
halved fresh strawberries
halloumi, sliced and grilled or pan-fried

To serve

Quantity Ingredient
ajvar sauce, (roasted red pepper sauce)
roughly chopped fresh mint leaves
roughly chopped toasted almonds
sea salt
freshly ground black pepper
extra-virgin olive oil

Autumn

Quantity Ingredient
cooked millet
oven-roasted cubed aubergine
shaved raw chioggia beetroot
kale leaves, stems removed
fresh blueberries
halved soft-boiled free-range egg sprinkled with sumac, smoked paprika or za'atar

To serve

Quantity Ingredient
Heavenly hummus
roughly chopped fresh flat-leaf parsley leaves
toasted pumpkin seeds
sea salt
freshly ground black pepper
extra-virgin olive oil

Winter

Quantity Ingredient
cooked cannellini beans or beans, choiced
Roasted roots and veg
spiralized or shaved raw courgette
Three wild fermented krauts, Golden Sauerkraut
lettuce leaves
sliced apple

To serve

Quantity Ingredient
ull-fat plain unsweetened yoghurt, of choice
Savoury granola – salad’s best friend
sea salt
freshly ground black pepper
extra-virgin olive oil

Method

  1. Toss the millet or beans with some oil or dipping sauce. Arrange the quinoa, lentils, millet or beans in a bowl alongside the cooked, raw (and fermented, if using) vegetables, leafy greens, fruit, and source of protein. Serve topped with a dollop of your chosen sauce (pesto, ajvar, hummus or yoghurt), a scattering of herbs (if using), a sprinkling of the seeds or nuts and seasoning, and a drizzle of the oil.

For the cooked vegetables

  • Drizzle the vegetables with extra-virgin olive oil, season to taste with sea salt and freshly ground black pepper and toss until well coated before grilling, sautéing or roasting at 200°C for 20–30 minutes or until tender and golden.

For the raw vegetables

  • Drizzle the vegetables or lea greens with extra-virgin olive oil, freshly squeezed lemon juice, season to taste with salt and pepper and toss until well coated.
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