Cauli Rice, Roasted Aubergine & Chickpea Balance Bowl
Cauli Rice, Roasted Aubergine & Chickpea Balance Bowl
serves 2 cooks in 40 difficulty two

Recipes have been a little slower on the blog of late, and that’s been due to the launch of Ballet Blast my ballet inspired fitness concept I’ve been working on. It’s taken up a lot of time, far more than I initially imagined… but of course, I have been eating, creating and enjoying delicious food alongside. Why haven’t I shared it with you? The way I’ve been eating lately is very pick and mix style, a little of this and a little of that to create a nutritionally balanced and delicious bowl of food. A Balance Bowl! These recipes are a little different as they put more focus on getting delicious components together than compiling them into one. However, as this has become a quicker, easier and more attainable way to cook each day for me, I thought I should share these recipes with you too!

 

 

The Ingredients

Cauliflower:

1 cauliflower, trimmed and cut into florets

a handful of pistachios

Juice 1 lemon

Aubergine:

1 Aubergine

Tablespoon Olive Oil

Pinch of Salt

Chickpea:

1 tin of chickpeas

1 tablespoon of olive oil

1 teaspoon cumin

Pinch of salt

Other:

Pomegranate seeds

Parsley

Green Olives

Sun-dried Tomatoes

Dressing:

Juice 1 lemon

1 tablespoon olive oil

1 tablespoon sesame oil

1 teaspoon tamari

 

 

Method

Preheat the oven to 200°C.

Cauliflower: Place the cauliflower florets into a food processor and pulse until you get the look of cous cous/rice. You can also use a grater to do this. Heat a teaspoon of olive oil in a frying pan and add in the cauliflower, cooking for around 5 minutes until soft. Add in the lemon juice. You can chose to keep it raw – if you do – simply transfer to a bowl after pulsing and add in the lemon juice. Chop the pistachios and mix them in too.

Aubergine: Slice in half, and score into small checks. Drizzle over a 1/2 tablespoon of olive into each one, rubbing into the flesh. Season and pop them  on a roasting tray lined with baking paper and leave to roast for around 30 minutes until cooked through.

Chickpeas: Rinse and drain your chickpeas. You may want to wrap them in a muslin to remove any water left. Add them to a roasting tray and toss with olive oil, cumin and salt. Place in the oven to roast for around 20-25 minutes until they become crunchy.

Add all three elements to your bowl when cooked.

Now add in the pomegranate, olives, sun-dried tomatoes and chopped parsley.

Sir the ingredients together for the dressing, pour over and enjoy!

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