On any day that you makes this bowl of deliciousness, you will end the night with a culinary highlight. That’s because of the complementary combo of oven-roasted aubergine & silky onion, which is added to steamed quinoa. After adding crispy chickpeas, Pesto Princess Coriander & Chilli Pesto & chilli, you will dollop this this creation with a mint-infused yoghurt. Garnished with crispy onion bits.
Coriander Pesto & Aubergine Bowl
Coriander Pesto & Aubergine Bowl
with coriander & chilli pesto
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Aubergine
- ButtaNutt Coconut Yoghurt
- Cashew Nuts
- Chickpeas
- Crispy Onion Bits
- Fresh Chilli
- Fresh Chillies
- Fresh Mint
- NOMU Italian Rub
- Onion
- Onions
- Pesto Princess Coriander & Chilli Pesto
- White Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
AUBS & Onion
Preheat the oven to 220°C. Spread the Aubergine and onion on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
KEEN ON QUINOA
Place the quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CASHEWS & Chickpeas
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and return the pan to medium heat with a drizzle of oil. Fry the Chickpeas until golden and crispy, 8-10 minutes. At the halfway mark, add the NOMU rub, shifting constantly to avoid the rub from burning.
MINTY YOGHURT
In a bowl, mix together the yoghurt and ½ the mint. Season and set aside.
LOAD WITH FLAVOUR
When the quinoa is finished, mix through the Chickpeas, some chilli (to taste), the pesto, the roasted veg and seasoning.
TASTY DINNER
Plate up the loaded quinoa, topped with dollops of the mint-yoghurt. Finish off with some chilli (to taste), the cashews, the remaining mint and the crispy Onions. Enjoy!
AUBS & Onion
Preheat the oven to 220°C. Spread the Aubergine and onion on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
KEEN ON QUINOA
Place the quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CASHEWS & Chickpeas
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and return the pan to medium heat with a drizzle of oil. Fry the Chickpeas until golden and crispy, 8-10 minutes. At the halfway mark, add the NOMU rub, shifting constantly to avoid the rub from burning.
MINTY YOGHURT
In a bowl, mix together the yoghurt and ½ the mint. Season and set aside.
LOAD WITH FLAVOUR
When the quinoa is finished, mix through the Chickpeas, some chilli (to taste), the pesto, the roasted veg and seasoning.
TASTY DINNER
Plate up the loaded quinoa, topped with dollops of the mint-yoghurt. Finish off with some chilli (to taste), the cashews, the remaining mint and the crispy Onions. Enjoy!
AUBS & Onion
Preheat the oven to 220°C. Spread the Aubergine and onion on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
KEEN ON QUINOA
Place the quinoa in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CASHEWS & Chickpeas
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and return the pan to medium heat with a drizzle of oil. Fry the Chickpeas until golden and crispy, 10-12 minutes. At the halfway mark, add the NOMU rub, shifting constantly to avoid the rub from burning
MINTY YOGHURT
In a bowl, mix together the yoghurt and ½ the mint. Season and set aside.
LOAD WITH FLAVOUR
When the quinoa is finished, mix through the Chickpeas, some chilli (to taste), the pesto, the roasted veg and seasoning.
TASTY DINNER
Plate up the loaded quinoa, topped with dollops of the mint-yoghurt. Finish off with some chilli (to taste), the cashews, the remaining mint and the crispy Onions. Enjoy!
AUBS & Onion
Preheat the oven to 220°C. Spread the Aubergine and onion on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
KEEN ON QUINOA
Place the quinoa in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CASHEWS & Chickpeas
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and return the pan to medium heat with a drizzle of oil. Fry the Chickpeas until golden and crispy, 10-12 minutes. At the halfway mark, add the NOMU rub, shifting constantly to avoid the rub from burning
MINTY YOGHURT
In a bowl, mix together the yoghurt and ½ the mint. Season and set aside.
LOAD WITH FLAVOUR
When the quinoa is finished, mix through the Chickpeas, some chilli (to taste), the pesto, the roasted veg and seasoning.
TASTY DINNER
Plate up the loaded quinoa, topped with dollops of the mint-yoghurt. Finish off with some chilli (to taste), the cashews, the remaining mint and the crispy Onions. Enjoy!
Frequently Asked Questions
What is the preparation time for Coriander Pesto & Aubergine Bowl?
The preparation time for Coriander Pesto & Aubergine Bowl with coriander & chilli pesto is between 25 and 40 minutes.
What is the total time required to make Coriander Pesto & Aubergine Bowl with coriander & chilli pesto?
The total time required to make Coriander Pesto & Aubergine Bowl with coriander & chilli pesto is between 45 and 60 minutes.
How many servings does Coriander Pesto & Aubergine Bowl provide?
4 servings
What are the main ingredients in Coriander Pesto & Aubergine Bowl?
Aubergine, ButtaNutt Coconut Yoghurt, Cashew Nuts, Chickpeas, Crispy Onion Bits, Fresh Chilli, Fresh Chillies, Fresh Mint, NOMU Italian Rub, Onion, Onions, Pesto Princess Coriander & Chilli Pesto, White Quinoa
What is the nutritional information of Coriander Pesto & Aubergine Bowl?
Calories: 847, Carbs: 115.3 grams, Fat: grams, Protein: 27.6 grams, Sugar: 25.5 grams, Salt: 501 grams
How do I prepare Coriander Pesto & Aubergine Bowl?
TASTY DINNER: Plate up the loaded quinoa, topped with dollops of the mint-yoghurt. Finish off with some chilli (to taste), the cashews, the remaining mint and the crispy onions. Enjoy! LOAD WITH FLAVOUR: When the quinoa is finished, mix through the chickpeas, some chilli (to taste), the pesto, the roasted veg and seasoning. MINTY YOGHURT: In a bowl, mix together the yoghurt and ½ the mint. Season and set aside. CASHEWS & CHICKPEAS: Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and return the pan to medium heat with a drizzle of oil. Fry the chickpeas until golden and crispy, 8-10 minutes. At the halfway mark, add the NOMU rub, shifting constantly to avoid the rub from burning. KEEN ON QUINOA: Place the quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. AUBS & ONION: Preheat the oven to 220°C. Spread the aubergine and onion on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Coriander Pesto & Aubergine Bowl?
Aubergine, ButtaNutt Coconut Yoghurt, Cashew Nuts, Chickpeas, Crispy Onion Bits, Fresh Chilli, Fresh Chillies, Fresh Mint, NOMU Italian Rub, Onion, Onions, Pesto Princess Coriander & Chilli Pesto, White Quinoa
How many calories does Coriander Pesto & Aubergine Bowl have?
847 calories
How much fat content does Coriander Pesto & Aubergine Bowl have?
grams
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