This delightful bowl has been on repeat in my house this winter (Along with jackfruit nachos and roasted cauliflower soup – I’ll be sure to get those recipes to you soon!)

Colour and texture is really important when it comes to what I create in the kitchen and serve up, because it makes it super enjoyable to create in the first place AND keeps the mind present as it interprets the different shapes, flavours, textures and colours. This makes it easier to avoid over eating and to recognise satisfaction cues!

This bowl really is satisfying, warming and will leave you feeling well nourished but light in your belly. You could add some salmon on top of your colourful bowl or another protein source of your choice, I added the edamame beans as my protein source.

(Serves 2)

INGREDIENTS
2 cups kale
Olive oil
1 teaspoon minced garlic
Chilli flakes (optional)
1 teaspoon cumin powder
2-4 large mushrooms
2 handfuls cherry tomato
1/3 cup almonds
1/3 cup Roasted Edamame beans
1/3 cup of chopped Halloumi or Vegan mozzarella for a dairy free option

DIRECTIONS
– Preheat oven to 180 degrees
– Place the kale in a baking dish, drizzle olive oil over kale and massage the minced garlic in
– Sprinkle chilli flakes over the top (optional)
– Roast in oven for around 7-10 minutes until kale is a little crispy then remove from oven to place in bowls
– Sauté mushrooms in a fry pan until well browned, remove and add to your nourish bowl
– In same pan, throw your almonds and cumin in to sauté, keeping a close eye on these as they do brown quickly. Add to your bowl
– To finish your bowl, add chopped cherry tomatoes, your choice of cheese and edamame beans

Enjoy!

Author – Kelly Dalby