COSY VEGGIE BLISS BOWL

Name: COSY VEGGIE BLISS BOWL
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Beetroot; Brussels Sprouts; Danish Feta; Dried Apricot; Feta; Fresh Mint; Green Leaves; NOMU Moroccan Rub; Plain Yoghurt; Pomegranate Molasses; Pumpkin Seeds; White Quinoa

If you’re feeling the bite in the winter air, get your internal thermometre rising with a bowl of toasty bliss: roast beetroot, pumpkin seeds, charred brussels sprouts, feta, and spiced quinoa. Mmm…

COSY VEGGIE BLISS BOWL

with dried apricots & pomegranate molasses dressing

4.6

30 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive & coconut)
Salt & Pepper
Water

Serves 1

ROAST BEETS
Preheat the oven to 220°C. Spread out the Beetroot pieces on a roasting tray. Coat in oil, half of the Moroccan Rub, and seasoning. Roast in the hot oven for 30-35 minutes until crispy, shifting halfway.
SPICY QUINOA
Rinse the quinoa and place in a pot with the remaining Moroccan Rub. Submerge in 200ml of water, give a gentle stir, and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain the quinoa if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
Pumpkin Seeds
Place the Pumpkin Seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CHAR THOSE BRUSSELS
Return the pan to a high heat with a drizzle of oil. When hot, fry the halved Brussels Sprouts cut-side down for 3-4 minutes until charred. Do this in a single layer for the best results. Remove the pan from the heat and season to taste.
DRESSING & QUIRKY QUINOA
To make the dressing, combine the yoghurt and the Pomegranate Molasses. Season to taste and set aside for serving. When the quinoa is cooked, place in a bowl with half of the chopped apricots and crumble over half of the drained Feta. Add the sliced mint, reserving some for garnish, and toss to combine.
GET STUCK IN!
Dish up some flavour-packed quinoa, and rinsed Green Leaves. Top with the roast Beetroot and charred Brussels Sprouts. Drizzle over the yoghurt molasses dressing and garnish with the toasted Pumpkin Seeds and remaining sliced mint, apricots and Feta. Either toss it all together, or serve as is, “bliss bowl” style. Yum!

Beetroot - 1
NOMU Moroccan Rub - 5ml
White Quinoa - 75ml
Pumpkin Seeds - 10g
Brussels Sprouts - 150g
Plain Yoghurt - 50ml
Pomegranate Molasses - 15ml
Fresh Mint - 3g
Dried Apricot - 20g
Feta/" title="View all our recipes with Danish Feta at eCook">Danish Feta - 25g
Green Leaves - 20g

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Serves 2

ROAST BEETS
Preheat the oven to 220°C. Spread out the Beetroot pieces on a roasting tray. Coat in oil, half of the Moroccan Rub, and seasoning. Roast in the hot oven for 35-40 minutes until crispy, shifting halfway.
SPICY QUINOA
Rinse the quinoa and place in a pot with the remaining Moroccan Rub. Submerge in 400ml of water, give a gentle stir, and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain the quinoa if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
Pumpkin Seeds
Place the Pumpkin Seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CHAR THOSE BRUSSELS
Return the pan to a high heat with a drizzle of oil. When hot, fry the halved Brussels Sprouts cut-side down for 3-4 minutes until charred. Do this in a single layer for the best results. Remove the pan from the heat and season to taste.
DRESSING & QUIRKY QUINOA
To make the dressing, combine the yoghurt and the Pomegranate Molasses. Season to taste and set aside for serving. When the quinoa is cooked, place in a bowl with half of the chopped apricots and crumble over half of the drained Feta. Add the sliced mint, reserving some for garnish, and toss to combine.
GET STUCK IN!
Dish up some flavour-packed quinoa, and rinsed Green Leaves. Top with the roast Beetroot and charred Brussels Sprouts. Drizzle over the yoghurt molasses dressing and garnish with the toasted Pumpkin Seeds and remaining sliced mint, apricots and Feta. Either toss it all together, or serve as is, “bliss bowl” style. Yum!

Download the Recipe

Serves 3

ROAST BEETS
Preheat the oven to 220°C. Spread out the Beetroot pieces on a roasting tray. Coat in oil, half of the Moroccan Rub, and seasoning. Roast in the hot oven for 35-40 minutes until crispy, shifting halfway.
SPICY QUINOA
Rinse the quinoa and place in a pot with the remaining Moroccan Rub. Submerge in 400ml of water, give a gentle stir, and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain the quinoa if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
Pumpkin Seeds
Place the Pumpkin Seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CHAR THOSE BRUSSELS
Return the pan to a high heat with a drizzle of oil. When hot, fry the halved Brussels Sprouts cut-side down for 3-4 minutes until charred. Do this in a single layer for the best results. Remove the pan from the heat and season to taste.
DRESSING & QUIRKY QUINOA
To make the dressing, combine the yoghurt and the Pomegranate Molasses. Season to taste and set aside for serving. When the quinoa is cooked, place in a bowl with half of the chopped apricots and crumble over half of the drained Feta. Add the sliced mint, reserving some for garnish, and toss to combine.
GET STUCK IN!
Dish up some flavour-packed quinoa, and rinsed Green Leaves. Top with the roast Beetroot and charred Brussels Sprouts. Drizzle over the yoghurt molasses dressing and garnish with the toasted Pumpkin Seeds and remaining sliced mint, apricots and Feta. Either toss it all together, or serve as is, “bliss bowl” style. Yum!

Download the Recipe

Serves 4

ROAST BEETS
Preheat the oven to 220°C. Spread out the Beetroot pieces on a roasting tray. Coat in oil, half of the Moroccan Rub, and seasoning. Roast in the hot oven for 35-40 minutes until crispy, shifting halfway.
SPICY QUINOA
Rinse the quinoa and place in a pot with the remaining Moroccan Rub. Submerge in 800ml of water, give a gentle stir, and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain the quinoa if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
Pumpkin Seeds
Place the Pumpkin Seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CHAR THOSE BRUSSELS
Return the pan to a high heat with a drizzle of oil. When hot, fry the halved Brussels Sprouts cut-side down for 3-4 minutes until charred. Do this in a single layer for the best results. Remove the pan from the heat and season to taste.
DRESSING & QUIRKY QUINOA
To make the dressing, combine the yoghurt and the Pomegranate Molasses. Season to taste and set aside for serving. When the quinoa is cooked, place in a bowl with half of the chopped apricots and crumble over half of the drained Feta. Add the sliced mint, reserving some for garnish, and toss to combine.
GET STUCK IN!
Dish up some flavour-packed quinoa, and rinsed Green Leaves. Top with the roast Beetroot and charred Brussels Sprouts. Drizzle over the yoghurt molasses dressing and garnish with the toasted Pumpkin Seeds and remaining sliced mint, apricots and Feta. Either toss it all together, or serve as is, “bliss bowl” style. Yum!

Beetroot - 600g
NOMU Moroccan Rub - 20ml
White Quinoa - 300ml
Pumpkin Seeds - 40g
Brussels Sprouts - 600g
Plain Yoghurt - 200ml
Pomegranate Molasses - 60ml
Dried Apricot - 80g
Feta/" title="View all our recipes with Danish Feta at eCook">Danish Feta - 100g
Fresh Mint - 10g
Green Leaves - 80g

Download the Recipe

Frequently Asked Questions

What is the preparation time for COSY VEGGIE BLISS BOWL?

The preparation time for COSY VEGGIE BLISS BOWL with dried apricots & pomegranate molasses dressing is between 20 and 35 minutes.

What is the total time required to make COSY VEGGIE BLISS BOWL with dried apricots & pomegranate molasses dressing?

The total time required to make COSY VEGGIE BLISS BOWL with dried apricots & pomegranate molasses dressing is between 40 and 60 minutes.

How many servings does COSY VEGGIE BLISS BOWL provide?

4 servings

What are the main ingredients in COSY VEGGIE BLISS BOWL?

Beetroot, Brussels Sprouts, Danish Feta, Dried Apricot, Feta, Fresh Mint, Green Leaves, NOMU Moroccan Rub, Plain Yoghurt, Pomegranate Molasses, Pumpkin Seeds, White Quinoa

What is the nutritional information of COSY VEGGIE BLISS BOWL?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare COSY VEGGIE BLISS BOWL?

CHAR THOSE BRUSSELS: Return the pan to a high heat with a drizzle of oil. When hot, fry the halved brussels sprouts cut-side down for 3-4 minutes until charred. Do this in a single layer for the best results. Remove the pan from the heat and season to taste. DRESSING & QUIRKY QUINOA: To make the dressing, combine the yoghurt and the pomegranate molasses. Season to taste and set aside for serving. When the quinoa is cooked, place in a bowl with half of the chopped apricots and crumble over half of the drained feta. Add the sliced mint, reserving some for garnish, and toss to combine. ROAST BEETS: Preheat the oven to 220°C. Spread out the beetroot pieces on a roasting tray. Coat in oil, half of the Moroccan Rub, and seasoning. Roast in the hot oven for 35-40 minutes until crispy, shifting halfway. SPICY QUINOA: Rinse the quinoa and place in a pot with the remaining Moroccan Rub. Submerge in 400ml of water, give a gentle stir, and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain the quinoa if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes. PUMPKIN SEEDS: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. GET STUCK IN!: Dish up some flavour-packed quinoa, and rinsed green leaves. Top with the roast beetroot and charred brussels sprouts. Drizzle over the yoghurt molasses dressing and garnish with the toasted pumpkin seeds and remaining sliced mint, apricots and feta. Either toss it all together, or serve as is, “bliss bowl” style. Yum!

What should be prepared from my kitchen to make COSY VEGGIE BLISS BOWL?

Beetroot, Brussels Sprouts, Danish Feta, Dried Apricot, Feta, Fresh Mint, Green Leaves, NOMU Moroccan Rub, Plain Yoghurt, Pomegranate Molasses, Pumpkin Seeds, White Quinoa