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High Fibre Grain Bowl

with Vegetable Broth Garden Veggie
Fibre Vegetarian
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
40mins

This bowl is worth adding to the rotation. Brown rice and quinoa cooked in Vegetable Broth Garden Veggie, roasted cinnamon pumpkin, crisp apple, rocket and a tahini yoghurt dressing that ties it all together. It's warm, it's filling, and it's quietly doing a lot right - fibre from the grains and veg, plus a savoury lift from the broth. Autumn lunch, sorted. 

Nutrition Information (per serve):
Protein: 13.8 g
Carbohydrates: 64.2 g
Fat: 18.6 g
Fibre: 8.6 g

Main Meals
Modern Wellness Cuisine
Pantry Items
View in metric

For the grains

For the pumpkin

  • Half kent pumpkin 
  • 2 tbsp olive oil
  • Good pinch of salt and pepper
  • Small pinch of ground cinnamon

For the dressing

  • 2 tbsp tahini
  • 0.35 cup Greek yoghurt
  • 2 tbsp lemon juice
  • ½ tsp ACV
  • 1 tbsp olive oil
  • 1 tsp honey
  • 0.26 cup water
  • Pinch of salt & pepper
  • Tiny pinch of cinnamon

For the salad ingredients

  • 1 large (2 two small) red apples (jazz), sliced
  • 1 small red onion, finely sliced. 
  • 1 cup parsley leaves
  • 3 cups rocket
  • 0.26 cup pumpkin seeds
  • Squeeze of lemon
  • Drizzle of olive oil
  1. Place the brown rice and quinoa into a rice cooker with water and vegetable broth. Cook on brown rice setting until cooked through. Pour out into a plate to allow the steam to escape. Drizzle with olive oil and a little salt.
  2. Place pumpkin on a lined baking tray and drizzle with olive oil, salt, pepper and cinnamon, then place in oven for 20-25 minutes (until caramelised).
  3. Meanwhile make the dressing, combine the dressing ingredients to a jar, shake to emulsify.
  4. Add the cooked quinoa and rice, roasted pumpkin to bowls.
  5. Combine the salad ingredients on the plate, drizzle with with a little olive oil and lemon.
  6. Drizzle over tahini lemon dressing.