Balance bowl
Serves: 2
Ingredients
½ cup of light vegetable stock
½ cup of couscous
230g of broccoli tenderstems, sliced
200g of green beans, sliced
1 cup of cooked Smartbite Chickpeas
1 round of feta, cubed
Seasoning
Dressing
¼ cup of basil pesto
¼ cup olive oil
1 fresh red chilli, chopped or to taste
Method
1. Bring the stock to the boil, then add the couscous, cover and take off the heat to steam.
2. Steam the tenderstems and green beans in a steamer for 5 minutes.
3. Place all the dressing ingredients in a jar with a lid and shake well to mix.
4. Divide the couscous between the bowls and add the greens.
5. Top with the chickpeas and feta.
6. Season to taste and drizzle with basil pesto dressing.
Fibre bowl
Serves: 2
Ingredients
1 tbsp olive oil
1 small skin-on sweet potato, cubed
200g of cauliflower florets
1 cup of cooked Smartbite Quinoa
1 beetroot, julienned
1 carrot, julienned
1 tbsp of Bragg Organic Apple Cider Vinegar
A few sprigs of coriander
Seasoning
Dressing
1 soft medjool date
½ tsp cumin
½ cup warm water
Zest and juice of 1 orange
3 tbsp tahini paste
Method
1. Place 2 cups of salted water in a large pot, add a colander and place the sweet potatoes and cauliflower florets in the colander.
2. Cover and bring to the boil, then reduce to a simmer. Steam for 10 minutes or until the veggies are just cooked through.
3. In the meantime, pickle the beetroot and carrot in the apple cider vinegar.
4. Divide the cauliflower, sweet potato and quinoa into bowls and season to taste.
5. Top with the pickled veg and coriander.
6. Blend the dressing ingredients in a processor until smooth and serve.
Iron-rich bowl
Serves: 2
Ingredients
½ box of firm tofu
1 tbsp oil
3 spring onions, chopped
1 clove of crushed garlic
½ cup of vegetable stock
300g portabellini or shitake mushrooms, sliced
300g baby spinach
Dressing
¼ cup of olive oil
2 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp honey
1 tbsp miso
2 tbsp soy sauce
2cm knob of ginger, grated
Method
1. Place all the dressing ingredients in a jar with a lid and shake well to mix.
2. Pat the tofu dry with some paper towel, and then cube.
3. Pour half the dressing over the tofu and set aside.
4. Heat the oil in a large wok or deep pan. Add the spring onions and garlic and sauté for 1 minute.
5. Add the vegetable stock and mushrooms, cover with a tight-fitting lid and steam for 4 minutes.
6. Add the spinach and steam for another 2 minutes.
7. Divide between the bowls and add the tofu.
8. Drizzle over the remaining dressing and serve as is or with steamed rice.
Protein bowl
Serves 2
Ingredients
2 x 100g pieces of salmon
100g of green beans, diagonally sliced
100g of pak choi, sliced
100g of mange touts
1 cup of cooked jasmine rice
Spring onions
Sesame seeds
Dressing
¼ cup of soy sauce
2 tbsp sesame oil
¼ cup of rice vinegar
¼ cup of olive oil
1 tbsp Smartbite Raw Honey
1 tsp grated fresh ginger
1 clove of garlic, crushed
Pinch of dried chilli flakes
Seasoning to taste
Method
1. Mix the dressing ingredients in a jar, shake well and set aside.
2. Place the fish in a steamer and steam for 4 minutes.
3. Add the vegetables and steam for a further 4 minutes.
4. Divide the fish, veg and rice into bowls, season to taste and serve drizzled with the dressing, spring onions and toasted sesame seeds.
Food styling: Brita Du Plessis
Photography: Sadiqah Assur-Ismail