eCook Meal
COSY VEGGIE BLISS BOWL
with dried apricots & pomegranate molasses dressing
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…
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R182.77
for 4 servings · R45.69 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R45.00 · 20% of packR9.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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White Quinoa needs 300 mlFully Cooked Brown Basmati Rice With Red and White Quinoa 250 g R43.99 · whole pack (size can't be divided)R43.99
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Brussels Sprouts needs 600 gBrussels Sprouts 500 g 500 g at R74.99 · 1.20× packR89.99
Not in the Woolies basket — source these elsewhere:
- Dried Apricot
- Pomegranate Molasses
- NOMU Moroccan Rub
- Danish Feta
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Pomegranate Molasses, Pumpkin Seeds, White Quinoa, Yoghurt
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?
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. 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! 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. 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. 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.
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, Pomegranate Molasses, Pumpkin Seeds, White Quinoa, Yoghurt
How many calories does COSY VEGGIE BLISS BOWL have?
calories
How much fat content does COSY VEGGIE BLISS BOWL have?
grams