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BPR RECIPES | CALII LOVE ZEN BOWL

Salad Bowl Recipe
Photo Credit: Calii Love

It’s National Salad Month and we are coming in hot (and cold) with a flavour-packed bowl that will make you forget the idea that salads were ever boring. The Zen Bowl is a fully loaded salad bursting with fibre, healthy mono-unsaturated fat, protein, and flavour to keep you energized all day long. This recipe, created by the salad bowl experts at Calii Love, is sure to make you feel good inside and out!

Calii Love Zen Bowl

Yields 1 bowl

Ingredients

  • 2 tbsp. golden milk spice (see directions)
  • ¼ cup baked sweet potato (see directions)
  • ¼ cup turmeric cauliflower (see directions)
  • ¼ cup crispy baked chickpeas (see directions)
  • 3 tbsp cilantro lime dressing (see directions)
  • 1 cup shredded cabbage
  • ⅕ red grapes, washed and cut in half
  • ½ cup quinoa, cooked
  • 1 cup mixed baby greens

For the Cilantro Lime Dressing

  • 2 tbsp. coconut oil
  • 1 tsp. ginger, peeled and minced
  • 1 tbsp. lime juice, freshly squeezed
  • 2 tbsp. Mirin
  • 1 pinch Himalayan Sea Salt
  • 5 sprigs cilantro, washed

For the Golden Milk Spice

  • 2 tsp. turmeric
  • 2 tsp. ginger powder
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cardamom
  • ½ tsp. ground black pepper

For the Turmeric Cauliflower

  • ¼ head cauliflower
  • 2 tbsp. avocado oil
  • 2 tbsp. golden milk spice (see directions)
  • 1 tsp. chili flakes
  • 2 tsp. Himalayan Sea Salt

For the Baked Sweet Potato

  • 1 whole medium sweet potato
  • 1 tsp. Za’atar
  • 4 tbsp. grapeseed oil

For the Crispy Chickpeas

  • ½ cup chickpeas
  • 1 tbsp. extra virgin olive oil
  • 3 tsp. Za’atar

Directions

  1. To make the cilantro lime dressing, start with coarsely chopping cilantro on a green cutting board. Combine all ingredients in a blender and puree on pulse until smooth. Reserve until ready to serve
  2. To make golden milk spice, combine turmeric, ginger powder, ground cinnamon, ground cardamom and ground black pepper in a large bowl. Mix until thoroughly incorporated.
  3. To make turmeric cauliflower, start by preheating the oven to 450°F. Remove leaves from cauliflower and cut into quarters. Remove the core from each quarter and coarsely chop into bite-sized pieces. Break florets on remaining cauliflower into bite-sized pieces.
  4. In a large bowl combine cauliflower pieces with the golden milk spice from step 2, avocado oil, chili flakes, and 2 tsp of the Himalayan sea salt. Mix until the cauliflower is well seasoned.
  5. In a single layer spread out cauliflower on a parchment lined baking sheet. Bake in oven for 20-25 minutes or until tender and a deep golden brown in colour. Once cooked remove from oven and allow to cool at room temperature. Reserve until ready to serve
  6. To make roasted sweet potato, start with a preheated oven at 450°F. Cut sweet potato into quarter wedges and then slice into 1/2-inch thick slices.
  7. In a large bowl combine the potatoes with 1 tsp of za’atar and grapeseed oil until they are well coated.
  8. In a single layer spread out potatoes on a parchment lined baking sheet. Bake in oven for 30-35 minutes or until tender and a deep golden brown in colour, approximately 15 minutes. Once cooked remove from oven and allow to cool at room temperature.
  9. To make crispy baked chickpeas, preheat oven to 325°F. Strain and rinse chickpeas in a strainer over an empty sink until water coming from the tip runs clear. Transfer chickpeas to a large mixing bowl and completely submerge in water.
  10. Stir vigorously until skins separate from peas and rise to the surface. Skim and discard skins. Strain the chickpeas and transfer to a large baking sheet lined with a green towel. Lay chickpeas in a single layer and cover with a second towel. Gently pat until peas are completely dried.
  11. In a large mixing bowl toss together 100ml of the olive oil and chickpeas until peas are well coated. Transfer, in single layer, to parchment lined baking sheet. Bake for 10 minutes, remove, stir chickpeas around, then bake for an additional 10 minutes or until crispy.
  12. Once cooked, transfer chickpeas to a mixing bowl containing 3 tsp of za’atar and the remaining olive oil. Toss vigorously until well coated.
  13. To assemble, in a large mixing bowl add cooked quinoa and remaining ingredients –  except the crispy baked chickpeas – and toss until everything is mixed well and evenly coated with dressing.
  14. Plate in your favourite salad bowl and garnish with the crispy baked chickpeas.
  15. Serve and Enjoy!

Categories: Health, Recipes, Restaurants, Vegan

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