Nourish Bowl

With Turmeric Roasted Cauliflower and Broth Rice

Vegan | Dairy Free | Gluten Free

Nothing makes us happier than a bowl full colourful wholefoods, especially in seasons like this where we all need to take extra care with supporting our immunity.

The immune system is a massive consumer of energy and nutrients and is one of the first things to be affected when your body isn’t getting adequate energy or nutrients. Make every meal an opportunity to nourish your body with as many wholefoods and nutrients as possible to keep your immune system strong, alongside healthy lifestyle choices - especially moving your body, plenty of sleep, and self care to manage stress.

This colourful Nourish Bowl is bowl is a feast for the eyes and for the tastebuds. Colourful wholefoods is natures way of showing off its unique nutrients, so a bowl that looks like this is exactly what you need to support your body with a wide variety of micronutrients.

Our inclusion of our Homestyle Mushroom Chicken Bone Broth adds extra immune and gut support, as it contains Vitamin D, Zinc, B Vitamins, and traditional medicinal mushrooms Reishi, Shiitake and He Shou Wu.


1/2 head of cauliflower, cut into florets

1 sweet potato, cut into cubes

1 avocado, cut in half

1 pkt baby cucumbers, cut into rounds

1/2 cup of pink kimchi or sauerkraut

1 lemon

1 tsp black sesame seeds

1/2 tsp Turmeric powder

1/2 tsp Ground Cinnamon

1 bunch coriander


1 cup The Wholefood Pantry Brown Basmati Rice

1 heaped tsp Chicken Bone Broth Homestyle Mushroom

2 tbsp The Wholefood Pantry Coconut Oil

The Wholefood Pantry Pink Himalayan Crystal Salt

1. Cook rice according to packet instructions, and add 1 heaped tbsp of Chicken Bone Broth powder and a pinch of salt, set aside once cooked. 

2. Preheat oven to 200°C.

3. Place cauliflower florets on a lined baking tray with 1 tbsp coconut oil, pinch of salt and 1/2 tsp turmeric.

4. On another lined baking tray, place sweet potato with 1 tbsp coconut oil, pinch of salt and 1/2 tsp ground cinnamon. 

5. Roast veggies for 20 minutes or until lovely and caramelised.

6. To serve, divide rice and roast vegetables between 4 bowls, top with avocado, baby cucumbers, sauerkraut, and top with coriander leaves, black sesame seeds and a squeeze of lemon


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