If you’re going to go all out with your veggies – at least do it right.
And by ‘right’? I mean making the most of each and every flavour; doing more than just chopping up some carrots and dunking them in to a tub of hummus. More than displaying some sad lettuce leaves and tomatoes on a plate, hoping that they will miraculously turn in to something, anything, that will actually make you feel satisfied.
You can trust me when I say that there is so much we can do with plant based ingredients, and this recipe is just a taste of how adventurous you can be with them!
In fact I actually find that going meat free makes me get more creative in the kitchen; thinking about all the ways you can prepare fresh produce to make them in to a dish that is fulfilling, wholesome and DELICIOUS gets me allllll kinds of excited.
I rarely go in with a set plan: I’ll steam this, puree that, shimmy combine those herbs with that vegetable and after a lil’ shimmy shake in the pan – we have a killer meal on our table. I mean, it’s gotta be a good sign when you end up literally licking the bowl clean right?
Hey, don’t judge! I hate waste. Sue me. And don’t even try to pretend that you don’t do it too. 😉
Plant based dishes are also a pretty good chance to pack in as many nutrients as you can whilst giving the digestion a rest from breaking down animal proteins. Don’t get me wrong: I love my fish and chicken just as much as the next foodie (I still eat them every day!) – but sometimes it’s real nice to switch things up a little too.
So, my friends, here we have my creation that I’d like to think will bring a little happiness in to your daily grind. I call it the beauty bowl simply because it is, to me, oh-SO beautiful. It never fails to amaze me how mesmorising natural food can look when you put a little passion in to it… And when all the ingredients are shown to help improve how you feel as a human – it’s kind of a win-win situation, no?
The smooth plant protein rich beetroot, carrot and butter bean mash makes a dreamy bed for all those greens to take centre stage – whilst the omega rich toasted seeds add a fragrant crunch. And of course we had to have a helping of creamy avocado and tahini in there (megaaaa healthy fat points!) to make this dish just as substantial as it is deliciously satisfying.
So whether you’re a full time plant based foodie or a carnivore looking to introduce a few more meat free meals in to your weekly lunch/dinner rotation, this might just be your boy. Think of it as a simple way of showing your gut, your skin and your taste buds some serious L.O.V.E.
- For the beetroot mash:
- 1 cooked bulb beetroot
- 1 large carrot, chopped steamed
- ½ tin organic white beans
- ¼ cup olive oil
- 1 clove garlic, minced
- 3tbsp lemon juice
- ½ tsp cumin
- salt and pepper
- For the greens:
- 1 avocado
- 2 large handfuls fresh greens (watercress + rocket work well!)
- ½ head broccoli, chopped
- 4 tbsp petit pois
- 4 tbsp pumpkin, sesame, sunflower seeds + flaked almonds
- ½ lemon
- olive oil
- 1 tsp tahini
- salt and pepper
- fresh herbs, for garnish
- First, let's start with the puree: Simply blend all the ingredients in a food processor until nice and smooth. You may need to add in a little water to get things moving around easier! Put to the side whilst you prepare the greens.
- For this part, all you need to do is steam the broccoli for a few minutes (I like it tender, but nice and crunchy!) and then the petit pois. Dry toast the seeds in a saucepan until fragrant.
- To serve, spread a couple of tablespoons of the beetroot mash on to the bottom of each bowl - add in the greens, top with half the avocado and sprinkle with the seeds. Drizzle on plenty of olive oil, tahini and lemon before seasoning as you like.