Healthy Gut Fermented Veggie Bowl
Prep time | 10 minutes
Cook time | 10-15 minutes
Category
Difficulty
Serves
Lunch or Dinner
Easy
2
Ingredients
for the bowl Lemon-Tahini dressing
- 2 cups cauliflower florets
- 1 medium zucchini, sliced
- 1 red capsicum, sliced
- 2 cups baby spinach or rocket
- ½ avocado, sliced
- ½ cup fermented sauerkraut
- ½ cup fermented vegetables, such as kimchi or fermented carrots
- 2 tbsp pumpkin seeds
- 2 tbsp fresh parsley or coriander, roughly chopped
- 2 tbsp tahini
- Juice of 1 lemon
- 1 tbsp extra-virgin olive oil
- 1 small garlic clove, finely grated
- 1 tsp apple cider vinegar
- 2–3 tbsp water
- Pinch of sea salt
- Black pepper to taste
01
Roast the vegetables
Roast the vegetables
Preheat your oven to 220°C (425°F).
Place the cauliflower, zucchini and capsicum onto a baking tray.
Drizzle with olive oil and season with salt and pepper.
Roast for approximately 10–15 minutes, tossing once, until the vegetables are lightly browned but still have some texture.
You don't want them overcooked.
02
Prepare the dressing
Add the tahini, lemon juice, olive oil, garlic and apple cider vinegar to a small bowl.
Whisk together.
Add the water, one tablespoon at a time, until you have a smooth, creamy dressing.
Season with a little salt and freshly cracked black pepper.
If it becomes too thick, simply add another splash of water.
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03
Build the bowls
Divide the fresh spinach or rocket between two bowls.
Add the warm roasted vegetables.
Arrange the avocado, sauerkraut and fermented vegetables over the top.
Sprinkle with pumpkin seeds and fresh herbs.
04
Add the dressing
Drizzle the lemon-tahini dressing over the bowl just before serving.
Give everything a gentle toss—or leave it layered so you get a different combination of flavours with every bite.
The important fermented-food tip Don't cook the fermented vegetables. Add the sauerkraut, kimchi or other fermented vegetables after the roasted vegetables have cooled slightly. That keeps the fermented vegetables as a fresh component of the dish rather than treating them like another cooked vegetable. If you're buying fermented vegetables, look for products that are naturally fermented and refrigerated, and check the label for added sugars if you're keeping the meal low-carb. The combination of creamy tahini + lemon + chilli + tangy fermented vegetables gives this bowl a surprisingly big flavour for such a simple meal.
The important fermented-food tip Don't cook the fermented vegetables. Add the sauerkraut, kimchi or other fermented vegetables after the roasted vegetables have cooled slightly. That keeps the fermented vegetables as a fresh component of the dish rather than treating them like another cooked vegetable. If you're buying fermented vegetables, look for products that are naturally fermented and refrigerated, and check the label for added sugars if you're keeping the meal low-carb. The combination of creamy tahini + lemon + chilli + tangy fermented vegetables gives this bowl a surprisingly big flavour for such a simple meal.
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NotesMake it a complete meal
If you want to turn this into a more substantial dinner, add one of these:
For extra protein:
2 boiled eggs
Grilled chicken
Tinned wild-caught salmon
Grilled halloumi
Crispy tofu
Me with the goat himself at the WSL Margaret River Pro. Kelly was awesome to talk to.
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