Veggie Grazing Bowl

Happy Monday! Here with your first recipe for this week. A veggie grazing bowl. It has all sorts of delicious goodies going on here. Just because this dish is vegetarian doesn't mean there's no protein. The quinoa and chickpeas have that covered and both are such a great source of soluble and insoluble fibre too. Perfect roasted butternut and beetroot with the freshness of raw ''massaged'' kale, beetroot, cucumber, a bit of red onion and loads of fresh mint and coriander. The tahini dressing is my go-to sauce for everything these days. Sooo good. I also add a bit of feta for some salty creaminess (and to keep hubby happy). Chevin is great too, or quite simply leave the cheese out altogether.  There's more than enough flavour going on in this bowl.  It is so satiating and such a feel-good recipe. Perfect for the lunchbox the next day too. Just saying.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Servings 2

Ingredients
  

  • 1 small butternut peeled and cut into chunks (keep the seeds, they are delish roasted)
  • 4-5 medium beetroots scrubbed and cut into chunks (no need to peel them)
  • Olive oil for drizzling
  • 200 ml red and white quinoa
  • 400 g tinned chickpeas drained
  • 1 small Mediterranean cucumber sliced
  • 1/2 red onion thinly sliced
  • handful of mint leaves chopped
  • handful of fresh coriander chopped
  • 80 - 100 g julienned raw beetroot
  • +- 100 g kale rinsed and torn into bite size pieces
  • 1 Tbs (15 ml) white wine vinegar
  • 2 tsp (10 ml) extra virgin olive oil (Willow Creek)
  • Malden salt and freshly ground pepper
  • 100 g feta or chevin cut into cubes (optional)

Tahini dressing

  • 1 Tbs (15 ml) tahini
  • 1 garlic clove crushed
  • 1 tsp (5 ml) honey
  • juice of 1 lemon or 45 ml white wine vinegar
  • pinch of smoked paprika
  • + - 2 Tbs 30 ml extra virgin olive oil (Willow Creek)

Instructions
 

  • Preheat oven to 200 Degrees Celsius.
  • Place butternut and beetroot chunks onto a large baking tray. Leave some room for the chickpeas to be added later. Drizzle with olive oil and season with salt and pepper. Roast for 35 minutes.
  • Meanwhile, in a small pot, add the quinoa and 400 ml of water (double the amount of quinoa). Bring to a simmer, uncovered and cook until liquid has evaporated. Set aside.
  • Place kale in a bowl and add the vinegar and olive oil. Season lightly. Use clean hands and literally massage the kale until it turns bright green. This softens the kale, making it delicious to eat raw. Remove and set aside. In the same bowl, add the cucumber, red onion, chopped herbs and julienned beetroot. Toss them together.
  • Add the chickpeas to the baking tray after the 35 minutes. Roast for a further 10 - 15 minutes at 220 Degrees Celsius.
  • Mix the tahini dressing ingredients together in a small bowl or shake in a little jar. Season with salt and pepper to taste.
  • Now plate up your quinoa, roasted vegetables and chickpeas, kale, raw veg mixture and feta. Drizzle with tahini dressing.
  • Feel free to mix it all up in a large bowl. It's all good, whatever works for you.
  • Optional: Add diced avo chunks. So yum.

Notes

Enough for 2 generous plates for dinner AND leftovers for lunch. Or can serve 4 people.
Happy Cooking!
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