All In One Bowl Whip up a quick weekday dinner
They’re quick, easy and on-trend. These easy, yummy meals will hit the spot every time
NOURISH BOWLS Prep 20 mins | Cook 20 mins | Serves 4
1 tbsp coconut oil 2 cups grated butternut pumpkin (250g) 1 onion, chopped 2 tsps grated ginger 3 tsps garam masala 1 tsp ground turmeric 400g can diced tomatoes 400g can chickpeas, rinsed, drained ½ cup water 250g packet microwave brown and
wild rice, cooked 125g haloumi, sliced 1 tbsp extra virgin olive oil 2 tsps apple cider vinegar Toasted sunower seeds, lemon wedges,
100g packet baby spinach 1 avocado, seeded, quartered 1 mango, peeled, thinly sliced 1 red capsicum, seeded, thinly sliced 1 cup alfalfa sprouts 1. In a saucepan, heat half oil on high. Saute pumpkin, onion and ginger 4 to 5 mins until softened. Stir in spices and cook 1 min. 2. Add tomato, chickpeas and water and bring to simmer. Reduce heat to low and cook 8 to 10 mins until thickened. Season to taste. 3. In a medium frying pan, heat remaining oil on high. Cook haloumi slices, 1 min each side, until golden brown. Divide between four serving bowls with rice.
4. SALAD Arrange all salad ingredients among bowls with dhal and rice, separating into sections. 5. Top each bowl with haloumi. Drizzle with olive oil and vinegar and sprinkle with sunflower seeds. Accompany with lemon wedges.