ADD TO MY RECIPES

We've created 5 NEW super bowls to cater to whatever mood you're in.

THE MEXICAN BOWL

(Pictured Above)

Lime and Cilantro Rice

• ½ small cauliflower
• 1 tbsp extra-virgin olive oil
• 1 garlic clove
• 1 scallion, diced
• Salt and pepper, to taste
• 1 fresh lime
• Handful fresh chopped cilantro

Pineapple Salsa

• 1/2 small fresh pineapple, diced
• 1 fresh chili, thinly sliced
• ½ bunch of fresh mint, roughly chopped
• 1/2 small red onion, thinly diced
• Juice of 1 lime

Sweet Potato Mince

• ½ onion, finely diced
• 1 garlic clove, crushed
• 3 tbsp oil
• 1 large sweet potato, grated
• 1 tsp chili powder
• 2 tsp ground cumin
• Pinch of cayenne
• Salt and ground black pepper, to taste
• Fresh lime juice, to taste

Extras for serving:

• Avocado
• Fresh coriander

Method

1. For the cauliflower rice, roughly chop cauliflower into florets, then place cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. In a pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft. Add the cauliflower “rice” to the pan and cook for another 3-4 minutes.Season with salt and pepper to taste. Remove from heat and place in a medium bowl and toss with fresh cilantro and lime juice.
2. For the sweet potato mince, in a large pan set over medium heat, sauté the onions and garlic in 2 tbsp of the oil until the onions are cooked. Add the grated sweet potatoes, chili powder, cumin and cayenne and cook for about 10 minutes. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Squeeze ½ a lime over the sweet potatoes and mix.
3. Mix all Pineapple Salsa ingredients in a medium-sized bowl.
4. Layer your ingredients in your favorite bowl and enjoy!

THE HONEY & TAMARI POKE BOWL

Salmon or Tuna Poke

• 3 tbsp tamari
• 2 tbsp raw honey
• 1 tsp freshly grated ginger
• 2 rice-wine vinegar
• 1 tsp sesame oil
• 1 tsp sesame seeds, plus extra for garnish
• ¼ tsp red chili flakes
• 150 g wild-caught salmon or tuna, cubed into bite-sized pieces
• 2 scallions, thinly sliced

Pickled Cucumber:

• 1 Lebanese cucumber, thinly sliced
• 2-3 tbsp rice-wine vinegar
• ½ tsp mustard seeds

Extras for serving:

• Red cabbage, thinly sliced
• 1 small carrot, julienned or thinly sliced
• ¼-½ cup cooked brown rice
• ½ avocado, diced or sliced

Method

1. In a small bowl, add sliced cucumber pieces, mustard seeds and rice-wine vinegar. Allow to soak while you prepare the rest of your bowl.
2. In another small bowl, mix together tamari, honey, ginger, rice-wine vinegar and sesame oil.
3. Cube the salmon or tuna into even cubes, approximately 1cm x 1cm. Add cubed salmon to the tamari and honey dressing and allow to marinade for 8-10 minutes.
4. While the salmon or tuna marinades, prep the rest of your bowl ingredients and assemble.
5. Top with poke salmon and avocado.

THE MEDITERRANEAN LAYERED DIP

Quick and Easy Hummus

Dip ingredients…

• 1 tomato, diced
• 1 cucumber, diced
• ½ cup organic Greek yogurt
• ¼ tsp sea salt
• 1 tsp paprika
• 2 artichoke hearts, chopped
• 2 roasted red peppers, diced
• ¼ cup crumbled feta cheese
• Handful parsley, roughly chopped
• ½ cup Kalamata olives, halved

Method

1. In a large serving dish, spread the hummus evenly on the bottom. Layer the tomatoes and cucumber over top.
2. Drizzle yogurt over the tomatoes and cucumber.
3. Sprinkle the yogurt with salt and paprika.
4. Layer the artichoke heart, roasted red peppers and feta cheese. Sprinkle the parsley over top and garnish with olives.
5. Serve with fresh vegetables, pita chips or crackers .

BUDDHA NOURISH BOWL

Roasted Spicy Cauliflower…

• ½ small cauliflower, roughly chopped
• ½ tsp garlic powder
• ¼ tsp chili powder
• ½ tsp cumin powder
• 1 tsp paprika powder
• 1 tbsp coconut oil or ghee

Nourish bowl ingredients…

• 1 small sweet potato, cut into chips and roasted
• Red cabbage, thinly sliced,
• Spinach
• 1 avocado

Herb Tahini Dressing…

• ¼ cup tahini
• 1 garlic clove, minced
• Juice of ½ lemon
• 2 tbsp extra virgin olive oil
• 1 tbsp honey
• Handful of dill, roughly chopped
• Handful of parsley, roughly chopped
• Water, to thin if necessary

Method

1. Preheat oven to 350ºF (180ºC).
2. In a medium bowl, add cauliflower, garlic, chili, cumin, paprika & coconut oil, stir well to coat the cauliflower.
3. Spread evenly on a lined baking tray and roast for 15-20 minutes.
4. In a food processor or blender, combine all dressing ingredients and process until combined well.
5. If the dip seems too thick, add more water to thin until you reach your desired consistency.
6. Assemble all ingredients in your favorite bowls and drizzle with tahini dressing.

DECONSTRUCTED SUSHI BOWL

Marinated tofu…

• 5 ounces extra firm tofu
• ¼ cup tamari
• 3 tbsp rice-wine vinegar
• 1 clove garlic, minced
• 1 inch piece of ginger, minced
• 1 tbsp honey
• 1 tsp sesame oil

Bowl ingredients…

• ½ cup brown rice
• 1 carrot, spiralized, thinly sliced or julienned
• 1 small cucumber, spiralized , thinly sliced or julienned
• 1 avocado
• 1 tbsp sesame seeds
• Handful of greens
• 2 tbsp pickled ginger

Method

1. Cut tofu into small cubes and marinade in tamari, rice-wine vinegar, garlic, ginger and honey while you prep the other ingredients.
2. Prep all veggies for your bowl.
3. In a frying pan over medium heat, add sesame oil, drain excess marinade and add tofu. Brown tofu, remove from heat and add to your bowls.
4. Finish assembling bowls with prepped veggies, avocado, greens, sprinkle with sesame seeds and top with pickled ginger.