Wholefood Nourish Bowl
This is a perfect way to throw together a quick and healthy meal, simply cook the ingredients in advance and keep in the fridge until needed. Great for sorting a few lunches in advance.
150gm YVC Persian Fetta tub – oil drained and reserved
1 bunch kale – tear leaves from stems and chop roughly
2 sweet corn – chargrilled
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
50gm 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.
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