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 

Ingredients 
 
  • 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

Method

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

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

Method

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

Ingredients 
 
  • 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

Method

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

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

Method
 
  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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