I’m keen to cut down again on the amount of meat that my family consumes each week. This vegetarian super bowl packs a flavour punch and was enjoyed by myself and the boys alike. I thought that they might turn their noses up at some of the elements {I was thinking that they might not be too keen on the sprouted lentils, but they gave everything a go}. We served this up family style meaning each person could put exactly what they wanted into their bowl {in an effort to also reduce wastage}. 

I thought that I might have enough to make myself up a bowl for lunch the next day {and I would make ham and cheese toasties for the boys}, but there wasn’t a kale leaf in sight after the boys left the table.

Ras el Hanout {“top of the shop” } is a spice mixture from Morocco that can contain anywhere from 10-100 different spices. After checking cookbooks and searching online, I decided on the combination below to make up my spice mix to go onto the carrots and the cauliflower for my vegetarian super bowl.

RAS EL HANOUT

2 tsps  ground nutmeg
2 tsps  ground coriander
2 tsps ground cumin
2 tsps ground ginger
2 tsps turmeric
2 tsps salt
2 tsps cinnamon
1 1⁄2 tsps sugar
1 1⁄2 tsps  paprika
1 1⁄2 tsps ground black pepper
1 tsp cayenne pepper
1 tsp  cardamom powder
1 tsp  ground allspice
1⁄2 tsp  ground cloves

Mix all the spices together. Store in an airtight container.

VEGETARIAN SUPER BOWL

250 grams of cauliflower
2 carrots
20 grams of ginger
100 grams of kale
150 grams of quinoa
1 lime
50 grams of sprouted lentils
50 grams of mixed leaves
1 tbsp of black sesame seeds
1 tbsp of pepitas
1 tbsp of sunflower seeds
1 tbsp of slivered almonds
60 mls of olive oil
1 tbsp of coconut oil
2 tbsps of soy sauce
1 tbsp of honey
2 tbsps of the ras el honout spice mix

Preheat the oven to 200 degrees. Cut the cauliflower into small florets. Cut the carrots in batons. Peel and finely chop the ginger. Discard the centre stems from the kale and coarsley shred the leaves.

Line an oven tray with baking paper. Place the cauliflower and carrots onto the tray. Sprinkle with ras el hanout and drizzle with 1 tbsp of olive oil. Season with salt and pepper and then roast for 20 minutes.

Meanwhile, rinse the quinoa. Place 330mls of water in a saucepan with a pinch of salt. Bring to the boil, add the quinoa and then reduce to a simmer for 15 minutes. Remove from the heat, fluff with a fork and set aside.

Zest the lime. Squeeze half of a lime into a bowl. Add the zest, 1 tbsp of olive oil, soy sauce and honey. Whisk.

Toast the pepitas, sunflower seeds and almonds until lightly coloured. Set aside.

Heat the coconut oil in a frying pan. Add the ginger, kale and remaining lime juice, cook until the kale has wilted.

Arrange your bowl with quinoa, roasted veggies, kale, salad leaves, sprouted lentils and then top with the toasted nuts and seeds before finishing with the soy dressing.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.