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The Beet Bowl by Chef Ally

The Beet Bowl

Healthy Cooking with Ally Sparrow

Yields6 ServingsTotal Time45 mins

This bowl is the best combination of comfort and nutrition, loaded with protein from the chickpeas, anti-oxidants and fibre from the veg and brown rice. The Green Beans provide a wonderful crunch and sweetness, while the tender roasted beets add a deep earthy flavour to the hummus and the bold colours will entice your senses even more!

This recipe ticks all the boxes.


Ingredients
 1 Gardener's Wife veg box (Aubergine, Heirloom Tomatoes, Green Beans, Beetroot, Spring Onion, Mixed Herbs)
 1 cup Wild brown rice
 4 tbsp Balsamic vinegar
 400 g Chickpeas
 Juice of 1 lemon
 4 tbsp Olive oil
 1 tsp Crushed garlic
 1 tsp Cumin
 Salt & pepper to taste
 Sunflower seeds

Preparation Method
1

Preheat the oven to 180'C.

2

Put the rice on to boil.

3

Chop the aubergine into blocks and then mix the tomatoes with seasoning and 2 tablespoons olive oil.

4

Roast the aubergine and tomatoes for 25 minutes.
(You can substitute the roasted aubergine with other roasted veggies like Butternut, Baby Marrow, Parsnip, Carrot, etc.)

5

Top and tail the green beans and lightly fry it in balsamic vinegar.

6

Drain the chickpeas and add the rest of the ingredients including the beetroot into a blender for the Hummus.

7

Assemble the ingredients starting with the rice, then the lettuce and herbs following with the roasted aubergine and tomato. Top the bowl with the Beet Hummus, spring onion and Sunflower seeds.

You can also add the following:
Feta
Pumpkin
Sesame Seeds
Lamb Mince
A yummy Tzatziki

ENJOY EATING THE RAINBOW WITH US!


Gardener’s Wife Veg Box

R185.00

The Gardener’s Wife packs a special weekly treat for you. Enjoy the first of the harvest with the freshest seasonal veggies and a few choice extras. This is a box for food lovers as the seasonal freshness and weekly variety sings of the vibrancy and variety of the latest harvest.

This veg box will vary from week to week and will be packed with goodness!

Ingredients

Ingredients
 1 Gardener's Wife veg box (Aubergine, Heirloom Tomatoes, Green Beans, Beetroot, Spring Onion, Mixed Herbs)
 1 cup Wild brown rice
 4 tbsp Balsamic vinegar
 400 g Chickpeas
 Juice of 1 lemon
 4 tbsp Olive oil
 1 tsp Crushed garlic
 1 tsp Cumin
 Salt & pepper to taste
 Sunflower seeds

Directions

Preparation Method
1

Preheat the oven to 180'C.

2

Put the rice on to boil.

3

Chop the aubergine into blocks and then mix the tomatoes with seasoning and 2 tablespoons olive oil.

4

Roast the aubergine and tomatoes for 25 minutes.
(You can substitute the roasted aubergine with other roasted veggies like Butternut, Baby Marrow, Parsnip, Carrot, etc.)

5

Top and tail the green beans and lightly fry it in balsamic vinegar.

6

Drain the chickpeas and add the rest of the ingredients including the beetroot into a blender for the Hummus.

7

Assemble the ingredients starting with the rice, then the lettuce and herbs following with the roasted aubergine and tomato. Top the bowl with the Beet Hummus, spring onion and Sunflower seeds.

You can also add the following:
Feta
Pumpkin
Sesame Seeds
Lamb Mince
A yummy Tzatziki

ENJOY EATING THE RAINBOW WITH US!

The Beet Bowl
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