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Nourish Bowl

Over the past few weeks I have been thoroughly enjoying a variation on my usual salads; and their ingredients. Additionally I have also taken a little bit of a back step when it comes to including meat in my meals and so ensuring adequate and quality protein sources has been crucial. My food checklist of simple, easy, seasonal and nourishing is taken care of with my Salad Plate + they look fabulous (and I solidly believe that we eat first with our eyes….) The idea for these plates is to take a handful of complimentary flavours, varying textures, ideal preparation for each ingredient and colour!! For those of you who follow me on instagram @healthyfitone or our FB page Mum and Daughter, you will have seen a few of these plates pop up over the past few weeks and now I want to share with you how to create one for yourself. This is the kind of minimal effort, throw together meal that is somewhat of a staple for me at either lunch or dinner; especially on a busy day; and is something that I know you will look forward to enjoying yourself! Let’s get started…NOURISH BOWL – serves 1

What you need
  • 1/2 cup brown rice or quinoa, cooked
  • 1/2 cup Morrocan-inspired chickpeas
  • 1/2 cup baked cinnamon pumpkin
  • 1/2 cup red cabbage, thinly sliced (using a mandolin works a treat!)
  • 1/2 cup alfalfa sprouts
  • 1/4 cup Puy lentils, cooked (French lentils are the bomb if you can find them and otherwise green lentils are great too)
  • 1/4 avocado, sliced lengthways
  • 1-2 free range organic eggs, hard boiled and sliced into wedges
  • 1 tablespoon hummus
  • 5 cherry tomatoes, quartered
  • 1 tablespoon red onion, diced finely (optional)
What you do

MOROCCAN CHICKPEAS I always use dried chickpeas which I soak overnight and cook the next day and highly recommend this step to you however use tinned otherwise. Thanks to The Penny Royal Cafe for the inspiration on these delicious chickpeas…

  • 1 cup chickpeas, cooked (or tinned)
  • 1 teaspoon cumin
  • 1.5 teaspoons paprika
  • 1 tablespoon olive oil
  • 3/4 tablespoon balsamic vinegar
  • good crack of salt & pepper
  1. Combine all ingredients, coating chickpeas well with the mixture
  2. Store remaining chickpeas in an airtight container in the fridge for up to 5 days


  • 1 butternut pumpkin (gives you leftovers!)
  • 1 tablespoon olive oil
  • ½ teaspoon cinnamon
  • good crack of salt
  1. Preheat oven to 175 degrees (electric)
  2. Peel pumpkin and scoop insides out
  3. Chop pumpkin into small pieces
  4. In a large baking tray, add the pumpkin and remaining ingredients
  5. Massage the oil and spices for even coverage
  6. Bake for 40 minutes
  7. Give the tray a good shake to move the pieces around
  8. Bake for a remaining 30 minutes
  9. Allow to cool and store remaining pumpkin in an airtight container in the fridge for up to 5 days

hummus HUMMUS

  • 1 cup chickpeas, cooked (or tinned)
  • 1.5 tablespoons unhulled tahini
  • 2.5 tablespoons olive oil
  • 1.5 garlic cloves, crushed
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 lemon, juiced
  • 1/4 cup water
  1. Place all ingredients in a food processor and blitz
  2. Should the consistency be too dry, add a teaspoon or so of water and blitz again
  3. Can be stored in an airtight container in the fridge for up to 2 weeks

ASSEMBLING THE PLATE Arrange all elements on a plate and enjoy! L1020889-2 Feel free to mix and match your ingredients and get creative! Eating in this way is great as you work with seasonal produce and your current tastebuds. For instance serving this dish with just-baked pumpkin and warm brown rice offers a vastly different experience than all cold salad inclusions. Make this for people who “don’t do salads” and see their eyes and stomachs delight! If you loved this recipe, share it with someone else and inspire better living for us all. xxx Nadia xxx


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