The "Ali" Bowl


In memory of the late Muhammad Ali, our friend and Chef Dan Churchill has brought together this bowl that reflects the man known by many as “The Greatest”. Dan did some research of his own to uncover what Ali loved to fuel his body with. It turns out he enjoyed a powerhouse of healthy foods; spinach, green beans and lean wonder he fought the way he did.


  • 1 cup red rice
  • 2 tsp cajun spices
  • 1 tbsp olive oil
  • 2 packed cups of spinach
  • 1/2 cup fresh mint
  • 1/2 cup coconut milk
  • Pinch of salt
  • 1/2 lemon, juiced
  • 2 tbsp tahini
  • 2 eggs
  • 1/2 avocado (optional)


Add rice to a pot with 1 cup of water and cajun spices.  Bring to a boil, turn heat to low, and allow rice to simmer for 10-12 minutes.

Add oil to a pan on medium heat setting and sauté the mint and the spinach until wilted (1-2 minutes).

Spoon spinach mix into a blender with the coconut milk, salt and lemon juice. Blitz until smooth.

Bring a small pot of water to a boil and carefully add your eggs. Set your timer and boil for 6 minutes. Remove eggs and transfer to a bowl of iced water. Carefully peel.

To serve, spoon spinach puree into a bowl. Layer on rice and place eggs (sliced in half) on top before drizzling with tahini and seasoning with a little cracked pepper.

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