A bowl full of delicious vegetables and nutty freekeh layered on a salty, creamy miso avocado dressing. A nourish bowl aimed to delight the taste buds and fill with healthy goodness.
Trim baby beets, wash, place in foil and season with salt. Wrap foil parcel up tightly and roast in oven for approximately 45-55 minutes in a preheated 180°C or 350°F oven. Check if beets are tender with fork or skewer. If tender, remove from oven and let the beets cool down. After the beets are cool enough to hold, peel the skin. Set aside for assembly.
Bring to boil 2 cups of water. Add one cup of freekeh and cook it on medium heat for 35-40 minutes. When done, drain the freekeh and run under cold water to stop the cooking process.
Wash and slice flat mushrooms into thin strips. Add 1 tbsp of olive oil and add mushrooms to fry pan and sprinkle ½ teaspoon of dried oregano on top.Pan fry mushrooms until then turn brown.
Wash cherry tomatoes and slice in half.
Cut, peel and cube one avocado.
Wash and roughly chop parsley.
Salad Dressing
Peel and cut one avocado into cubes. Place in a food processor or hand blender.
Add miso paste, maple syrup, olive oil and lemon juice in the food processor.
Blitz until smooth.
If the dressing is a bit too thick, add teaspoon olive oil and ½ teaspoon of lemon juice to balance.
Assembly
Using individual bowls, scoop 2 tablespoons of the miso avocado dressing on ¾ of bottom of bowl.
Divide the flat mushrooms, avocado, cherry tomatoes, freekeh and roasted baby beets into 4 portions.
Place each of the nourish bowl ingredients next to each other in the bowl with some overlapping the miso avocado dressing.
Scatter chopped parsley over the bowl and finish with cracked pepper to serve.
Notes
Nourish bowls can be adapted to your liking.
If you can’t find golden beets, you can use red baby beets or 2large beetroot. Just cut into smaller pieces.
You can swap the flat mushrooms for your favourite mushrooms such as swiss brown, white button, oyster, enoki or even shiitake.