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And why are they called Abundance Bowls?

Well, I guess because when I hold this meal in my hands I feel lucky and I look forward to a healthy meal. Looking down at a bowl so colourful, tasty, full of appealing textures and overflowing with life.

And in the spirit of making a fresh start, I am going to create and share an Abundance Bowl for every season this year, starting now. Each one will be simple to make, seasonally inspired, and feature a tasty addition that you can use in something beyond the bowl itself. For example, this Winter Abundance Bowl includes a luscious Garlic-Ginger Pumpkin Seed Sauce that can be used to dress all matter of tasty things, like salads, roast veggies, and cooked whole grains. It’s easy to blend up with very simple ingredients, yet elevates the rather basic quality of the meal into something special.

Like I said, the beauty of making this meal is its simplicity. Did you know that you could cook all these things in one single pot? The rice and lentils are boiled together and right before they are done, you can toss in the veggies to steam on top. While all that is going on, whip up the sauce, then shred the cabbage and toss it in citrus, olive oil, and a little salt. This raw portion adds enzymes to the dish, which help with digestion, and gives the bowl a delicious crunch. If you’re not into cabbage, toss in some kale or spinach.

Winter Abundance Bowl
Serves 2-3

2/3 cup brown rice
1/3 cup green lentils
¼ – ½ tsp. sea salt
1 head broccoli
1 medium sweet potato (leave the skin on if it’s organic!)
2 cups shredded red cabbage
juice of ½ lemon or lime
drizzle of cold-pressed olive oil

Directions:

1. Combine rice and lentils in a medium bowl, cover with water and wash well, rubbing grains and legumes together. Drain and repeat until water is clear. Cover with water again and soak overnight / for up to 8 hours, if possible. Drain and rinse.

2. In a medium saucepan place the rice and lentils, plus 1½ cups water (if soaked – add 2 cups water if un-soaked), and sea salt. Bring to a boil, reduce to simmer and cook covered until water has been absorbed and rice and lentils are cooked through (about 30-45 minutes depending on if you soaked the grain or not).

3. While the rice and lentils are cooking, chop the broccoli into florets and the sweet potato into bite-sized cubes. About ten minutes before the grains have cooked (check the water level before adding veggies – if it’s dry, add a little more liquid), add the sweet potato. After five minutes, add the broccoli on top of the sweet potato.

4. While the rice and lentils are cooking you can also blend together the sauce (see below) and prepare the cabbage: Shred cabbage using a mandoline or sharp knife. Toss with a squeeze of lemon or lime juice, a drizzle of olive oil and some salt. Toss to combine.

5. To assemble the bowl, simply spoon in the cooked rice and lentils with the steamed veggies, add the cabbage on the side and pour sauce over.

Fancy making some changes to the ingredients, have a look at this list to see what you do and don’t include.

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