Recipe: The Abundance Bowl

Pollen + Grace
Jul 31, 2019
Recipe: The Abundance Bowl
This delicious bowl of goodness combines three of our favourite things - creamy tahini dressing, hummus, and spinach and quinoa patties. Add in a refreshing rocket, grated cauliflower and red cabbage salad, and a sprinkle of goji berries, and it's the perfect year-round salad. 

Gluten free | Wheat free | Dairy free | Refined sugar free | Vegan

For the Spinach and Quinoa Patties 

  • 85g raw white quinoa
  • 70g fresh spinach, chopped
  • 200g chickpeas
  • 1/4 tsp Himalayan salt
  • A pinch of cayenne pepper
  • Either 1/2 clove of fresh garlic or 1/4 tsp garlic powder
  • 1 bunch (about 6 individual) spring onions, chopped
  • A handful of Nigella seeds for garnish


1. Place the quinoa in a pot with 150ml water. Place on the hob, on a medium heat and cook until the water has completely evaporated. Take the pot off the heat and put the lid on for 5 minutes – this helps the quinoa to become light and fluffy. 

2. Leave the cooked quinoa to cool. 

3. Meanwhile, add the spinach and spring onions to a food processor and blitz until it forms a rough paste

4. Add the chickpeas and blitz again

5. Add all the remaining ingredients, except for the quinoa, and blitz again

6. Transfer the mix into a large bowl and mix in the quinoa

7. Place a non-stick frying pan on a medium heat, and add 1tsp rapeseed oil. Spoon 1 tablespoon of mix into the pan at a time and press down to form a cake shape. Fry for 4 minutes before flipping and cooking for another 2 – 3 minutes. 

For the Lemon Hummus

  • 500g chickpeas, cooked
  • 2 cloves garlic
  • 40g tahini
  • 80ml olive oil
  • Juice and zest of 2 large lemons
  • 1 tsp Himalayan salt


1. Weigh out all other ingredients and put into the food processor or blender

2. Blitz the mix well until it is completely smooth

For the Salad

  • ½ Cauliflower, raw
  • 1 cup petit pois
  • Zest of 1 lemon
  • 1 handful mint leaves
  • 2 generous handfuls rocket
  • ½ red cabbage, shredded
  • Handful of goji berries


1. Blitz the cauliflower in a food processor until it resembles a cous cous consistency

2. In a bowl combine the cauliflower, petit pois, lemon zest, mint leaves, rocket and red cabbage

For the Turmeric Dressing

  • 1 tsp honey
  • 1 tsp salt
  • 40ml filtered water
  • 40ml coconut milk
  • 20g tahini
  • 20ml olive oil
  • 1 tsp turmeric
  • 20ml apple cider vinegar

  1. Mix all ingredients together until well combined. Use a blender if available, but it will also work by hand.
To Serve (per person)

1. 1 large spoonful of the salad mix

2. 1 heaped spoonful of lemon hummus

3. 3 spinach + quinoa cakes

4. Top with turmeric dressing

Check out Pollen + Grace’s website and Instagram for more delicious healthy recipes.




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