[gallery]

Images

Skin Glow Rainbow Nourish Bowl-13

Skin Glow Rainbow Nourish Bowl-13

[videos]

[difficulty]

easy

[serving]

1

[blurb]

This healthy, happy and absolutely delicious Rainbow Nourish Bowl is full of gut-loving ingredients with the perfect balance of protein, complex carbohydrates, healthy fats and fibre. This is our go-to macro balanced bowl for lunch or dinner and pairs perfectly with a Nexba Kombucha!

[ingredients]

1/2 cup cooked quinoa (or brown rice/ wild rice)
1 cup diced pumpkin
1 cup cauliflower florets
1 cup kale, de-stemmed and shredded
1 small bunch broccolini, lightly steamed 1/2 avocado, sliced
1-2 eggs
Fresh lemon juice
Extra virgin olive oil
1 tbsp sauerkraut*

Dressing

2 tbsp lemon juice (roughly 1/2 lemon) 1 tbsp tahini
1 tbsp extra virgin olive oil
1 tbsp Nexba Apple, Pear & Ginger or Mango Kombucha
1 tsp Dijon mustard Sea salt

Recipe Tip: Making your own sauerkraut is super easy and needs just two ingredients – cabbage and salt! Whipping up a big batch can be a great time-saving and penny-pinching activity too as the fermented jars of goodness last for months in the fridge.

[time]

30 min

[method]

Pre-heat oven to 180°C. Precook quinoa.
Toss pumpkin in olive oil and roast in oven fo 20-25 minutes or until tender.
Toss cauliflower with olive oil, turmeric and sea salt and roast for 15 minutes or until tender.
In a small bowl massage kale with lemon juice and olive oil (this makes it tender).
Boil eggs to liking.
To make dressing, whisk together tahini, olive oil, lemon juice, mustard, sea salt and Nexba Apple, Pear & Ginger or Mango Kombucha.
Assemble nourish bowl plating cooked quinoa, kale, pumpkin, cauliflower and broccolini.
Top with avocado and egg. Finish with sauerkraut. Serve with dressing over top or on side.

[whats_inside]

Title	Description	Image
Quinoa	Quinoa is a plant based source of protein and complex carbohydrates providing long lasting energy and important amino acids. Quinoa has a high fibre content compared to other grains, making it great for gut health and keeping you fuller longer.  Quinoa is also a surprising source of plant based iron, folate, magnesium, manganese, phosphorus, zinc, B vitamins and vitamin E as well as flavonoids including quercetin and kaempferol (antioxidants).
Nexba Kombucha	With real oolong tea leaves and living SCOBY, our ‘booch brews the old-school way for a whopping 40 days to really ramp up your juicy flavour. And our unique strain of 500 million probiotics in each and every bottle are the best in the business. Specially built to survive the journey from mouth to gut, you can trust that our crafted kombucha will fiercely champion your gut health.
Tahini	Tahini, a buttery paste made from ground sesame seeds, provides a source of healthy fats, plant protein, fibre and minerals especially calcium and magnesium.  If you're dairy free or on a plant based diet, tahini is a good non-dairy source of calcium important for healthy and strong bones.  The good fats, vitamins A and E, as well as some zinc found in tahini are all important for healthy, glowing skin.

Skin Glow Nourish Bowl

Casey-Lee Lyons

August 31, 2021

Nutritionist, naturopath, recipe creator and founder of Live, Love, Nourish Australia.

Difficulty

easy

Serves

portions

Time

30 min

Posted by Nic Florido on 31st Aug 2021

This healthy, happy and absolutely delicious Rainbow Nourish Bowl is full of gut-loving ingredients with the perfect balance of protein, complex carbohydrates, healthy fats and fibre. This is our go-to macro balanced bowl for lunch or dinner and pairs perfectly with a Nexba Kombucha!

Ingredients

1/2 cup cooked quinoa (or brown rice/ wild rice)
1 cup diced pumpkin
1 cup cauliflower florets
1 cup kale, de-stemmed and shredded
1 small bunch broccolini, lightly steamed 1/2 avocado, sliced
1-2 eggs
Fresh lemon juice
Extra virgin olive oil
1 tbsp sauerkraut*

Dressing

2 tbsp lemon juice (roughly 1/2 lemon) 1 tbsp tahini
1 tbsp extra virgin olive oil
1 tbsp Nexba Apple, Pear & Ginger or Mango Kombucha
1 tsp Dijon mustard Sea salt

Recipe Tip: Making your own sauerkraut is super easy and needs just two ingredients – cabbage and salt! Whipping up a big batch can be a great time-saving and penny-pinching activity too as the fermented jars of goodness last for months in the fridge.

Method

Pre-heat oven to 180°C. Precook quinoa.
Toss pumpkin in olive oil and roast in oven fo 20-25 minutes or until tender.
Toss cauliflower with olive oil, turmeric and sea salt and roast for 15 minutes or until tender.
In a small bowl massage kale with lemon juice and olive oil (this makes it tender).
Boil eggs to liking.
To make dressing, whisk together tahini, olive oil, lemon juice, mustard, sea salt and Nexba Apple, Pear & Ginger or Mango Kombucha.
Assemble nourish bowl plating cooked quinoa, kale, pumpkin, cauliflower and broccolini.
Top with avocado and egg. Finish with sauerkraut. Serve with dressing over top or on side.

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What's Inside

Quinoa  

Quinoa is a plant based source of protein and complex carbohydrates providing long lasting energy and important amino acids. Quinoa has a high fibre content compared to other grains, making it great for gut health and keeping you fuller longer.  Quinoa is also a surprising source of plant based iron, folate, magnesium, manganese, phosphorus, zinc, B vitamins and vitamin E as well as flavonoids including quercetin and kaempferol (antioxidants).  

Quinoa

Tahini

Tahini, a buttery paste made from ground sesame seeds, provides a source of healthy fats, plant protein, fibre and minerals especially calcium and magnesium.  If you're dairy free or on a plant based diet, tahini is a good non-dairy source of calcium important for healthy and strong bones.  The good fats, vitamins A and E, as well as some zinc found in tahini are all important for healthy, glowing skin.

Tahini

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