A bliss bowl is a colourful dish of raw and cooked veggies, including leafy greens, beans, grains, seeds and fermented pickled, with a dressing of your choice.
We love experimenting with various ingredients and this is one is probably our favourite.
Ingredients for Summer Bliss Bowl
Shredded carrot (1/2)
Pan-Roasted Baby Carrots
Lentils (canned or cooked)
Cherry tomatoes (halved)
Beetroot hummus (2 table spoons)
How to prepare your Baby Carrots
In a large (12-inch) ovenproof skillet or sauté pan, heat the oil over high heat (the oil shouldn’t smoke but should crackle when you add the carrots). Add the carrots and cook, stirring frequently, until they blister and turn golden brown in spots, 1 to 2 minutes. Add the maple syrup, salt, and pepper and toss well to coat the carrots. Remove from the heat.
Spread the carrots evenly in the skillet and transfer it to the hot oven. Roast until the carrots are tender, browned in spots, and just a little shriveled, 12 to 15 minutes. Season to taste with salt and pepper before serving.
How to prepare your lentils
The ratio is 1 cup dried green, brown, or French lentils : 2 cups water
Add 1 bay leaf, garlic clove, or other seasonings
Measure the lentils into a strainer or colander and thoroughly rinse under running water.
Transfer the rinsed lentils to a saucepan and pour in the water, also add Apple Cider Vinegar to reduce gas. Add any seasonings being used, reserving the salt.
Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer.
Cook, uncovered, for 20 to 30 minutes. Add water as needed to make sure the lentils are just barely covered.
Lentils are cooked as soon as they are tender and no longer crunchy.
Strain the lentils and remove the bay leaf, if used. Return the lentils to the pan and stir in 1/4 teaspoon of salt. Taste and add additional salt as needed.
Assembling Your Bliss Bowl
Arrange the shredded carrot, sauteed baby carrots, avocado, lentils, beans, cherry tomatoes and spinach in a serving bowl.
The prettier it looks the better it will taste! We dont just eat with our mouthes but with our eyes!
We used beetroot hummus as a dressing!
Why beetroot hummus?
Purple vegetables are an excellent source of antioxidants and great for liver function. Chickpeas are an excellent source of protein and fibre. This beetroot hummus is a beautiful, earthy version of the traditional chickpea variety.
You can, of course, make your own beetroot hummus in a food processor, however for the time-poor we’ve picked our favourite supermarket varieties to add to your shopping list:
– Top with the toasted pumpkin seeds and pine nuts,
– Sprinkle with roasted seaweed
– Add fermented vegetables like sauerkraut for extra health boost
– Add chopped olives
– Sprinkle with herbs like mint leaves
– feel free to swap spinach for kale or silver beet
Squeeze lemon slice all vour your ready-to-eat bliss bowl – Grapefruit juice works just as well!
This healthy vegetarian bliss bowl is perfect for lunch or dinner. /p>