Wholefood Nourish Bowl

serves: 4

Prep: 40 mins

Cook: 30 mins


    • 150g YVC Persian Fetta – oil drained and reserved
    • 1 bunch kale – tear leaves from stems and chop roughly
    • 2 sweet corn – chargrilled
    • 1 avocado
    • 1 cup quinoa – cook as per instructions on the packet
    • quarter of a Kent pumpkin – leave skin on and cut into bite sized wedges
    • 1 tsp sweet paprika
    • 1 tsp salt flakes
    • 50g pepitas – toasted


    • Heat oven to 180 degrees.
    • Toss the pumpkin in a little of the reserved oil and place on a lined baking tray. Sprinkle with salt flakes and sweet paprika and cook for 20 minutes or until golden.
    • To toast the pepitas, place on a tray in the oven alongside the pumpkin for 8 minutes. Leave aside to cool.
    • Place the corn straight onto a hot bbq or chargrill pan until it starts to blacken and blister in patches. Once cooled, carefully slice kernels from the cob.
    • Pour a little of the reserved oil over the kale and massage to soften the chopped leaves.
    • Chop avocado to a large dice (only use a quarter at a time if you want to eat the Nourish Bowls over several days).
    • Toss the pumpkin, quinoa, kale and avocado together and dish out to 4 separate bowls.
    • Garnish with chargrilled corn, pepitas and Persian Fetta. Ingredients will remain fresh in the fridge for 3-4 days.
    Persian Fetta
    350g & 500g


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