Anti-Inflammatory Goodness Bowl

Anti-Inflammatory Goodness Bowl with Tahini Miso Dressing

Create a vibrant, nourishing bowl that’s as beautiful as it is beneficial. Think tender roasted cauliflower and crunchy chickpeas, gently massaged kale, a tangy sauerkraut kick and a luscious tahini and miso dressing to bring it all together. Topped with hemp and pumpkin seeds, juicy pomegranate seeds and a hint of fresh mint – it’s a bowl that’s full of goodness, texture and flavour.

Layers of vibrant, roasted goodness meet creamy, umami-rich dressing to deliver a bowl that’s both satisfying and deeply nourishing. Whether you’re aiming to soothe inflammation or simply enjoy a delicious, wholesome meal, this recipe hits the mark every time.

Enjoy your bowl of health, bursting with flavour and vitality!

Organic Hulled Hemp Seeds 1kg (Sussex Wholefoods)

3tbsp Hemp Seeds

Organic Pumpkin Seeds 1kg (Sussex Wholefoods)

3tbsp Pumpkin Seeds

Organic Chick Peas 350g (Biona)

1 jar Chickpeas

Organic Turmeric Powder 100g (Sussex Wholefoods)

1/4 tsp Turmeric

Organic Smoked Paprika 100g (Sussex Wholefoods)

1/2 tsp Smoked Paprika

Organic Raw Sauerkraut 500g (Eat Wholesome)

sauerkraut to taste

Greek Extra Virgin Olive Oil 1L (Attis)

2tbsp Olive Oil

Fine Pink Himalayan Salt 500g (Sussex Wholefoods)

1/2 tsp Salt

Organic Black Pepper Powder 100g (Sussex Wholefoods)

Black Pepper Sprinkle

Light Tahini, Organic 270g (Meridian)

1/2 cup tahini

Organic Japanese Sweet White Miso Paste 250g (Clearspring)

1tsp Miso Paste

Organic Lemon Juice 200ml (Biona)

20ml Lemon Juice or more to taste

Other Ingredients

• small cauliflower
• fresh kale
• 4 garlic cloves
• fresh pomegranate seeds
• fresh mint
• 1/2 inch ginger
• 1/2 cup water

Method

1. Preheat oven to 200°C.
2. Coat the cauliflower florets and garlic cloves with 1 tbsp olive oil, 1/4 tsp turmeric, pinch of salt, black pepper. And place on a baking tray.
3. Coat the chickpeas with 1 tbsp olive oil, 1/4tsp smoked paprika, pinch of salt, and black pepper. Place next to cauliflower.
4. Roast for 25–30 minutes, tossing halfway, until chickpeas are golden + crispy and cauliflower is tender with lightly charred edges.
5. While roasting, massage the chopped kale with a drizzle of olive oil and a pinch of salt for 1-2 minutes until softened.
6. Gently squeeze the roasted garlic cloves from their skins.
7. In a blender or bowl, combine 1/2 cup tahini, 1 tsp miso paste, 100 ml lemon juice, 1 roasted garlic clove, grated ginger, 1/2 cup water (adjust for creaminess). Blend or whisk until smooth and creamy.
8. Assemble your bowl. Layer the bowl with a base of massaged kale, add roasted cauliflower and chickpeas. Sprinkle with sauerkraut, seeds, and fresh pomegranate seeds. Drizzle generously with the tahini miso dressing. Finish with fresh mint leaves and a final crack of black pepper.
9. Enjoy!