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Spring Nourish Bowl - thelastfoodblog.com

Spring Nourish Bowls

Course Salad
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4


  • 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.