The Veggie Vitality Bowl

Name: The Veggie Vitality Bowl
Yield: 10
Ingredients: 200.0g Asparagus, trimmed; 350.0g Zucchini, chopped; 5.0g Turmeric, ground; 500.0g Pumpkin, diced; 20.0ml Oil; 10.0g Salt; 5.0g Pepper; 500.0g Chickpeas, rinsed and drained; 550.0g Cauliflower, florets; 800.0g Cherry tomatoes, vine-ripened and truss; 150.0g Pepita seeds; 400.0g Cashews; 800.0g KNORR Hollandaise Sauce Gluten Free 1L; 1.0kg Black rice, cooked; 10.0x Eggs, soft boiled

The beautiful char of roasted veggies and nutty flavour of black rice come together for a healthy bowl packed with texture, colour, and goodness.

...

The Veg

Asparagus, trimmed 200.0 g
Zucchini, chopped 350.0 g
Turmeric, ground 5.0 g
Pumpkin, diced 500.0 g
Oil 20.0 ml
Salt 10.0 g
Pepper 5.0 g
Chickpeas, rinsed and drained 500.0 g
Cauliflower, florets 550.0 g
Cherry tomatoes, vine-ripened and truss 800.0 g

The Nuts and Seeds

Pepita seeds 150.0 g
Cashews 400.0 g

To Serve

KNORR Hollandaise Sauce Gluten Free 1L 800.0 g
KNORR Hollandaise Sauce Gluten Free 1L
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Black rice, cooked 1.0 kg
Eggs, soft boiled 10.0 x

Salads & Bowls

Main Meals

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The beautiful char of roasted veggies and nutty flavour of black rice come together for a healthy bowl packed with texture, colour, and goodness.

...

Preparation

The Veg
- On a heated grill, char the asparagus and zucchini. Remove from heat when char marks appear. In a bowl, dress the cauliflower with a little oil and ground turmeric. Grill until coloured.
- Spread the diced pumpkin on a baking tray with oil, salt and pepper. Bake until just soft.
- Place the cherry tomatoes onto a lined baking tray with oil, salt and pepper. Bake until just blistered.
- Scatter the chickpeas on a baking tray. Drizzle with oil, season, slide, and bake until coloured.
The Nuts and Seeds
- Heat some oil in a medium pan. Toss in the pepita seeds with salt and pepper. Toast until golden. Remove from pan. Repeat with the cashews.
To Serve
- Warm KNORR Hollandaise Gluten Free Sauce over a low heat.
- To assemble the bowl, arrange the cooked black rice and veg together. Top with a soft-boiled egg, cut in half. Drizzle with KNORR Hollandaise Gluten Free Sauce, and garnish with seeds and cashews.