The earthy undertones of hazelnuts amplifies the earthiness of the mushrooms in this out-of-this world recipe, Chef! Complemented with crispy chickpeas, these ingredients shine on a colourful bed of oven-roated beetroot and carrot. Served with crumblings of feta and mint-infused artichokes.
Serving guide
Choose your portion size.
Veggie MEDLEY
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the oven until crispy, 30-35 minutes (shifting halfway). At the halfway mark, add the carrot and roast until golden.
TOAST & FRY
Place a pan over medium-high heat. When hot, toast the Hazelnuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium heat (with a drizzle of oil if necessary). Fry the Chickpeas until golden, 4-5 minutes. Season and remove from the pan.
MINTY ARTICHOKES
In a large bowl, combine olive oil, lemon juice (to taste), black pepper, the mint and artichokes.
GREAT PLATE
Plate up the roasted veg. Top with the chickpea mix, the artichokes and garnish with the Feta. Simple as that, Chef!
Veggie MEDLEY
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the oven until crispy, 30-35 minutes (shifting halfway). At the halfway mark, add the carrot and roast until golden.
TOAST & FRY
Place a pan over medium-high heat. When hot, toast the Hazelnuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium heat (with a drizzle of oil if necessary). Fry the Chickpeas until golden, 4-5 minutes. Season and remove from the pan.
MINTY ARTICHOKES
In a large bowl, combine olive oil, lemon juice (to taste), black pepper, the mint and artichokes.
GREAT PLATE
Plate up the roasted veg. Top with the chickpea mix, the artichokes and garnish with the Feta. Simple as that, Chef!
Veggie MEDLEY
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the oven until crispy, 35-40 minutes (shifting halfway). At the halfway mark, add the carrot and roast until golden.
TOAST & FRY
Place a pan over medium-high heat. When hot, toast the Hazelnuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. Fry the mushrooms until golden, 6-8 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium heat (with a drizzle of oil if necessary). Fry the Chickpeas until golden, 5-6 minutes. Season and remove from the pan.
MINTY ARTICHOKES
In a large bowl, combine olive oil, lemon juice (to taste), black pepper, the mint and artichokes.
GREAT PLATE
Plate up the roasted veg. Top with the chickpea mix, the artichokes and garnish with the Feta. Simple as that, Chef!
Veggie MEDLEY
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the oven until crispy, 35-40 minutes (shifting halfway). At the halfway mark, add the carrot and roast until golden.
TOAST & FRY
Place a pan over medium-high heat. When hot, toast the Hazelnuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. Fry the mushrooms until golden, 6-8 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium heat (with a drizzle of oil if necessary). Fry the Chickpeas until golden, 5-6 minutes. Season and remove from the pan.
MINTY ARTICHOKES
In a large bowl, combine olive oil, lemon juice (to taste), black pepper, the mint and artichokes.
GREAT PLATE
Plate up the roasted veg. Top with the chickpea mix, the artichokes and garnish with the Feta. Simple as that, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R394.01
for 4 servings · R98.50 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Fresh Mint needs 12 gFresh Mint 20 g 20 g at R14.99 · 60% of packR8.99
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Button Mushrooms needs 250 gSliced Button Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
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Hazelnuts needs 60 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 3.3× packsR266.63
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
Not in the Woolies basket — source these elsewhere:
- Artichoke Quarters
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beetroot & Feta Nourish Bowl?
The preparation time for Beetroot & Feta Nourish Bowl with fresh mint is between 25 and 45 minutes.
What is the total time required to make Beetroot & Feta Nourish Bowl with fresh mint?
The total time required to make Beetroot & Feta Nourish Bowl with fresh mint is between 40 and 60 minutes.
How many servings does Beetroot & Feta Nourish Bowl provide?
4 servings
What are the main ingredients in Beetroot & Feta Nourish Bowl?
Artichoke Quarters, Beetroot, Button Mushrooms, Carrot, Chickpeas, Feta, Fresh Mint, Hazelnuts, Lemon Juice, NOMU Italian Rub
What is the nutritional information of Beetroot & Feta Nourish Bowl?
Calories: 565, Carbs: 72 grams, Fat: grams, Protein: 27 grams, Sugar: 20.5 grams, Salt: 1112 grams
How do I prepare Beetroot & Feta Nourish Bowl?
GREAT PLATE: Plate up the roasted veg. Top with the chickpea mix, the artichokes and garnish with the feta. Simple as that, Chef! MINTY ARTICHOKES: In a large bowl, combine olive oil, lemon juice (to taste), black pepper, the mint and artichokes. TOAST & FRY: Place a pan over medium-high heat. When hot, toast the hazelnuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium heat (with a drizzle of oil if necessary). Fry the chickpeas until golden, 4-5 minutes. Season and remove from the pan. VEGGIE MEDLEY: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the oven until crispy, 30-35 minutes (shifting halfway). At the halfway mark, add the carrot and roast until golden.
What should be prepared from my kitchen to make Beetroot & Feta Nourish Bowl?
Artichoke Quarters, Beetroot, Button Mushrooms, Carrot, Chickpeas, Feta, Fresh Mint, Hazelnuts, Lemon Juice, NOMU Italian Rub
How many calories does Beetroot & Feta Nourish Bowl have?
565 calories
How much fat content does Beetroot & Feta Nourish Bowl have?
grams