Some days I just feel like I need nourishment and try to pack in as many vegetables as I can into a meal. Bliss bowls are a perfect way to do this. You can literally use anything you like in here. I used a combination of raw veggies (chopped baby spinach, spiralled zucchini and grated carrot) with some left over steamed veggies (beans and broccoli) and then some roasted pumpkin, beetroot and enoki mushrooms (all done in one tray) with some pickled fennel (already in my fridge) and some avocado. I always make extra dressing, so I used a vinaigrette I had in the fridge and I served some tenderised chicken fillets that I drizzled in olive oil and topped with za’atar and Maldon salt and seared for a totally optional protein hit. While I was assembling dinner, I simply added another bowl for lunch tomorrow (sans chicken and with brazil nuts and walnuts instead) and now eating properly is one thing I can cross off my list for tomorrow.
Eat Your Veggies Bliss Bowls
For 3 bowls
2 small zucchini, spiralised
A large handful of baby spinach, chopped
A large handful of grated carrot (I bought it pre grated – but probably 1 large carrot worth)
Half an avocado, diced
1/8 jap pumpkin, peeled and cubed
1/2 a large beetroot, peeled and cubed
1 punnet enoki mushrooms, pulled apart into bunches
A handful of steamed greens (I used leftover beans and broccoli)
A drizzle of olive oil and a sprinkle of salt
2 tbspns picked fennel or other fermented vegetables (optional)
1 chicken fillet, cut into tenderloin sized slices with 1 tbspn olive oil, 2 tspn za’atar and a big pinch Maldon salt (optional)
Salad dressing of your choice
Preheat the oven to 200C.
Place the pumpkin, beetroot and enoki mushrooms in a roasting tray. Drizzle with oil and sprinkle with salt and roast for 30-40 minutes or until golden.
Arrange the zucchini, spinach and carrot in the bowls. Add the steamed greens. Divide the roasted veggies over the bowls. Add the avocado and fermented vegetables (if using).
For the chicken, place the chicken oil and spices in a snap lock bag and massage until marinated.
Heat a non stick pan over medium heat and cook the chicken turning occasionally until cooked through.
Slice the chicken and serve over the bliss bowls or add nuts instead.
Drizzle over a dressing of your choice and enjoy.