Recipe: The Abundance Bowl

One of our most ordered lunch boxes from back in the lunch delivery days, our abundance box (or bowl in this case), combines three of our favourite things - creamy tahini dressing, hummus, and our spinach + quinoa patties. Add in a refreshing rocket, grated cauliflower + red cabbage salad, and a sprinkle of goji berries, and we have the perfect salad - exciting, looks good and definitely feels good. 


The Abundance Bowl

Serves 4 

Gluten free | Wheat free | Dairy free | Refined sugar free | Vegan

 

FOR THE LEMON HUMMUS: 

INGREDIENTS
- 500g chickpeas, cooked
- 2 cloves garlic
- 40g tahini
- 80ml olive oil
- Juice and zest of 2 large lemons
- 1 tsp Himalayan salt

METHOD
1. Weigh out all other ingredients and put into the food processor or blender
2. Blitz the mix well until it is completely smooth

 

FOR THE SALAD: 

INGREDIENTS
- ½ Cauliflower, raw
- 1 cup petit pois
- zest of 1 lemon
- 1 handful mint leaves
- 2 generous handfuls rocket
- ½ red cabbage, shredded
- Handful of goji berries 

METHOD
1. Blitz the cauliflower in a food processor until it resembles a cous cous consistency
2. In a bowl combine the cauliflower, petit pois, lemon zest, mint leaves, rocket and red cabbage

 

TO SERVE (per person)


1. 1 large spoonful of the salad mix
2. 1 heaped spoonful of lemon hummus
3. 3 spinach + quinoa cakes
4. Top with turmeric dressing

 

 

 

 

 

 

FOR THE SPINACH + QUINOA CAKES: 

INGREDIENTS
- 85g raw white quinoa
- 70g fresh spinach, chopped
- 200g chickpeas
- 1/4 tsp Himalayan salt
- A pinch of cayenne pepper
- Either 1/2 clove of fresh garlic or 1/4 tsp garlic powder
- 1 bunch (about 6 individual) spring onions, chopped
- A handful of Nigella seeds for garnish

METHOD
1. Place the quinoa in a pot with 150ml water. Place on the hob, on a medium heat and cook until the water has completely evaporated. Take the pot off the heat and put the lid on for 5 minutes – this helps the quinoa to become light and fluffy. 
2. Leave the cooked quinoa to cool. 
3. Meanwhile, add the spinach and spring onions to a food processor and blitz until it forms a rough paste
4. Add the chickpeas and blitz again
5. Add all the remaining ingredients, except for the quinoa, and blitz again
6. Transfer the mix into a large bowl and mix in the quinoa
7. Place a non-stick frying pan on a medium heat, and add 1tsp rapeseed oil. Spoon 1 tablespoon of mix into the pan at a time and press down to form a cake shape. Fry for 4 minutes before flipping and cooking for another 2 – 3 minutes. 

 

FOR THE TURMERIC DRESSING: 

INGREDIENTS
- 1 tsp honey
- 1 tsp salt
- 40ml filtered water
- 40ml coconut milk
- 20g tahini
- 20ml olive oil
- 1 tsp turmeric
- 20ml apple cider vinegar 

METHOD
1. Mix all ingredients together until well combined. Use a blender if available, but it will also work by hand. 

 

 

 

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