Today is the start of meteorological Spring! Yay! That being said you really wouldn’t think it here in Ely, it’s all grey skies and rain here today. But I have something that will brighten up your day. This Spring Nourish Bowl is like a little rainbow in a bowl, full of the goodness of Spring. With in season veggies, such as beets, radish, turnip, kale and some healthy whole grains like quinoa, then topped off with a lemon, garlic tahini dressing. Yep, this will make you feel good just by looking at it 😉
Turnip is something I remember having as a child, always boiled and mashed, maybe with a little white pepper and a good helping of butter (essential), and it stayed in my childhood memories for some time! It’s not a vegetable I would have hated as a child but it wasn’t something I would want to eat either. Now, as an adult I want all the vegetables, and that includes turnip, we do sometimes have it mashed like my Mum used to make, but more often it is roasted. Roasted turnip is so much better in my opinion and when it’s paired with this tahini dressing it’s amazing!
*The tahini dressing I have used in this recipe is very roughly adapted from one I found on BBC GoodFood, I used this resource a lot when I started to cook, you can find the recipe here.
** if you’d like to make this a vegan dish, substitute the egg for some harissa roasted chickpeas.
These Spring Nourish Bowls are:
- High in Vitamin C
- High in Vitamin A
- High in Fiber
- High in Protein
- Low Carb
- Gluten Free
Spring Nourish Bowls
- 180 g turnip , washed and cut into cubes
- 150 g beetroot , washed and cut into cubes
- 150 g butternut squash , peeled and cut into cubes
- 2 tbs coconut oil
- Pinch of sea salt
- A little freshly ground black pepper
- 150 g red cabbage , sliced thinly
- Juice of 1/2 a lemon
- 100 g quinoa (dry weight)
- 200 g kale , washed
- 4 spring onions , sliced
- 4 or 5 radish , sliced thinly
- 2 free range eggs
- Sesame seeds (optional)
- For the dressing:
- 2 cloves of garlic , minced
- A pinch of sea salt
- 2 tbs tahini
- Juice of 1 lemon
- 1 tbs extra virgin olive oil
Preheat the oven to 180 C
Place the parsnip, butternut squash and beetroot on a baking tray with the coconut oil, give the tray a little shake and bake for 20 minutes.
Place the sliced red cabbage into a bowl with the juice of half a lemon and toss it together, set aside until ready to use.
Now make the dressing, add the garlic and a pinch of salt to a pestle and mortar and pound into a paste. Add the tahini and half the lemon juice and mix. Now add the remaining lemon juice and stir. Mix in a tablespoon of water and then a tablespoon of extra virgin olive oil and stir well. Set aside until ready to use.
Cook the quinoa, add rinsed quinoa to a pan of water, bring to the boil, reduce the heat and simmer with a lid on for 10 - 12 minutes. The quinoa is cooked when the seeds look like they have separated.
Boil the eggs to your to own preference.
Steam the kale.
Separate all the ingredients into four bowls and top with the dressing and some sesame seeds if using.