The gorgeous and clever Sarah Britton recently posted a recipe for her Winter Abundance Bowl. A simple bowl of wholesome yumminess to nurture the body and soul. Soooo nice!
There’s a load of similar things on the internet, vegan lunch bowls, big salad bowls, etc. and these have all inspired me to create with my own version.
So today I bring you my very own goodness bowl. A little more elaborate than Sarah B’s, and YES I know, in comparision to hers, my photography is absolutely frightful.
But what the heck – I hope you like it anyway.
I suppose you could describe this as a warm salad? It’s served with some yummy rice, lentil cakes and a scattering of nuts n’ stuff. Basically a few different elements that are brought together by a delicious Asian-inspired dressing.
Cook some brown rice (as you normally would – I use a rice cooker with two cups water to one cup brown rice) but at the beginning add a half teaspoon of turmeric, some salt and the zest and juice of a lemon to the cooking water. I also add some peppercorns and cloves to add a touch of warmth.
Roast some vegetables on a baking tray in a 200 degree oven until they are softened. I LOVE sweet potato and cauliflower, but beetroot, pumpkin, zucchini and parsnips would go well too.
At the same time, roast some tomatoes, onion, garlic and capsicum in a separate dish. I like to do these together in a glass dish to capture the juices and so the flavours meld. You end up with a sweet, caramelised warm salsa.
I also steam some silverbeet in a frying pan with a bit of olive oil, water, salt and pepper. You could easily use kale or cavolo nero. Or even just use raw baby spinach.
The first sprinkles are toasted nuts. I used cashews, but whatever you have on hand is fine. Do them in a frying pan on a medium to high heat, watch them – they can burn quickly.
Then make a coconut sambal in the same frying pan. Cook a chilli, an onion and some lemongrass in coconut oil till softened. Then add a teaspoon of brown sugar, some salt and a few tablespoons of shredded coconut. Fry until it’s brown and a bit crispy.
Also chop some herbs, I used coriander and mint.
Set these three elements aside, they will be scattered on at the end.
I made mini lentil and cumin cakes for this goodness bowl but you could use marinated chicken or tofu, lamb or fish. Or leftover roast chook? Anything that takes your fancy.
To make the cakes, cook 250g of red lentils in 500ml of water, until they turn a bit translucent and the water is absorbed. Add a bit more water if they are drying out but not cooked yet.
Then fry an onion with some ginger, garlic, turmeric and cumin seeds. Add the lentils and squash it all together. Allow to cool then form into walnut sized balls. Flatten slightly and put on an oiled tray and cook in oven at 180 degrees, for 25 minutes, turning halfway.
This is a really delicious, satay-style dressing and I reckon it pulls the whole bowl together. I got this great recipe from Oh She Glows.
Once you made the elements just pile them in a bowl together.
Yeah sorry, I know it’s not quick to prepare but I would recommend making large quantities of everything so you can have for lunch over a few days. But, trust me, it’s well worth the effort!
What do you think? Would you give this a crack? Are you into the whole abundance bowl craze?
Oh my goodness this looks SO YUMMY – what time should I expect some to arrive on my doorstep?! 😉
Sure Emily just getting on to that riggghhhttt noooowww………It is bloody tasty I’ve eaten it for lunch three days in a row hahahaha
Wow! This looks so yummy, I want to eat it right now!
Hey Lauren, thanks it is super tasty! I definitely reckon you should give it a go when you have a bit of time!!
I really good use one of those bowls ummm…..right now? Naughty chips and a cheeky glass of wine will have to suffice I’m afraid – Josefa #teamIBOT
I’m on team Josefa tonight too! We can be good tomorrow. 😉
Mmmm so good! I have already eaten, but now I am hungry after seeing this post! (And beautiful site by the way 🙂 ) x
Thanks Zannie I’m so glad you like it and the site too. We try 😉 xxx
Yum this looks so good. I’m vego so this is right up my alley!!!!!
Thanks Renee, I’m finding I eat a lot more vegetarian food these days. It seems to it better in my tummy. And I think this is one is even vegan maybe? Whatever the case it is gumbo and quite a good nutritious balance I think…. x
I”m drooling. Anything with roasted vegies and nuts is a winner in my book!
Ah thanks Janet! Yeah I’m so into nuts now, but I never really used to me, in fact my sister was just paying me out the other day saying “oooo you LOOOOVE nuts now, you want to marry them…” she’s always been a nut girl and has always been slim, apparently people that eat nuts regularly are more likely to be slim (can’t remember where I read that). Which is super interesting.
I’m a real sucker for an eclectic mix of textures and flavours – smooth and crunchy, hot and cold etc, all in one dish. So, this is right up my alley. I’m also way overstocked with herbs in the garden at the moment so I’m loving your greenery in this one.
Thanks darls, eclectic is definitely me!!! I am an absolute stickler when it comes to certain things like Italian and Asian recipes but otherwise I am all for mixing it up. Let’s call it fusion hey?!! hahahaha Thanks for stopping by!