Name: Nourish bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon coconut oil; 2 cup (250g) butternut pumpkin, grated; 1 onion, chopped; 2 teaspoon fresh ginger, grated; 3 teaspoon garam masala; 1 teaspoon ground turmeric; 400 gram can diced tomatoes; 400 gram can chickpeas, rinsed, drained; 1/2 cup water; 125 gram haloumi, sliced; 250 gram packet microwave brown and wild rice, cooked; 1 tablespoon extra virgin olive oil; 2 teaspoon apple cider vinegar; toasted sunflower seeds, lemon wedges to serve; Salad; 100 gram packet baby spinach; 1 avocado, seeded, quartered; 1 mango, peeled, thinly sliced; 1 red capsicum, seeded, thinly sliced; 1 cup alfalfa sprouts

Nourish bowls

Get nourished with this delicious recipe. Full of flavour and texture, these quick and easy vegetarian nourish bowls are perfect for a filling yet healthy weeknight meal

Serves 4

Prep

20M

Cook

20M

Total

40M

Skip to Recipe

This recipe first appeared in Woman’s Day.

Follow Woman’s Day on Facebook, Instagram and sign up to their e-newsletter.

Ingredients

1 tablespoon coconut oil

2 cup (250g) butternut pumpkin, grated

1 onion, chopped

2 teaspoon fresh ginger, grated

3 teaspoon garam masala

1 teaspoon ground turmeric

400 gram can diced tomatoes

400 gram can chickpeas, rinsed, drained

1/2 cup water

125 gram haloumi, sliced

250 gram packet microwave brown and wild rice, cooked

1 tablespoon extra virgin olive oil

2 teaspoon apple cider vinegar

toasted sunflower seeds, lemon wedges to serve

Salad

100 gram packet baby spinach

1 avocado, seeded, quartered

1 mango, peeled, thinly sliced

1 red capsicum, seeded, thinly sliced

1 cup alfalfa sprouts

Method

1.In a saucepan, heat half the oil on high. Sauté pumpkin, onion and ginger for 4-5 minutes until softened. Stir in spices and cook for 1 minute.

2.Add tomato, chickpeas and water, then bring to a simmer. Reduce heat to low and cook for 8-10 minutes until thickened. Season to taste.

3.In a medium frying pan, heat remaining oil on high. Cook haloumi slices for 1 minute each side until golden brown. Divide between four serving bowls with rice.

4.For salad: Arrange all salad ingredients among bowls with dhal and rice, separating into sections.

5.Top each bowl with haloumi. Drizzle with oil and vinegar, then sprinkle with sunflower seeds. Accompany with lemon wedges.