eCook Meal
Magnificent Moonshine Bowl
with black rice, roast cauliflower, pecans & coconut yoghurt
Indulge in the opulence of black rice topped with a luxurious roast: cauliflower coated in a fragrant rub, crispy butter beans, and molasses-glazed beetroot. All bejewelled with crunchy pecans and dried apricots.
Serving guide
Choose your portion size.
BOUNCY BLACK RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium heat. Submerge in 400ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but still bouncy. If it starts to dry out during the cooking process, add more water in small increments. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside until serving.
DRESSED TO IMPRESS
Spread out the Beetroot chunks on one side of a roasting tray. Coat in oil, ½ of the pomegranate molasses, and some seasoning. Spread out the cauliflower pieces and drained butter beans on the other side of the tray. Coat in oil, the One For All Rub, and a little seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisp, shifting halfway.
TOAST THOSE NUTS
Place the pecan nuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MINTY YOGHURT DRESSING
In a bowl, combine the coconut yoghurt, ½ of the chopped mint, and 10ml of olive oil. Mix in the remaining pomegranate molasses (to taste) and season. Toss a drizzle of olive oil and some seasoning through the rinsed green leaves.
GRAB A BOWL!
Dish up a base of steamy black rice. Cover in the fragrant veg and sweet beets. Top with the dressed leaves and dollop over the dairy-free dressing. Garnish with the chopped pecans, remaining mint, and chopped dried apricots. Have a seat, Chef…
Black Rice - 75ml
Beetroot - 150g
Pomegranate Molasses - 15ml
Cauliflower Florets - 150g
Butter Beans - 60g
NOMU One For All Rub - 5ml
Pecan Nuts - 15g
Coconut Yoghurt - 50ml
Fresh Mint - 3g
Green Leaves - 20g
Dried Apricots - 20g
BOUNCY BLACK RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but still bouncy. If it starts to dry out during the cooking process, add more water in small increments. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside until serving.
DRESSED TO IMPRESS
Spread out the Beetroot chunks on a roasting tray. Coat in oil, ½ of the pomegranate molasses, and some seasoning. Place the cauliflower pieces and drained butter beans on a separate roasting tray. Coat in oil, the One For All Rub, and a little seasoning. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crisp, shifting halfway.
TOAST THOSE NUTS
Place the pecan nuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MINTY YOGHURT DRESSING
In a bowl, combine the coconut yoghurt, ½ of the chopped mint, and 20ml of olive oil. Mix in the remaining pomegranate molasses (to taste) and season. Toss a drizzle of olive oil and some seasoning through the rinsed green leaves.
GRAB A BOWL!
Dish up a base of steamy black rice. Cover in the fragrant veg and sweet beets. Top with the dressed leaves and dollop over the dairy-free dressing. Garnish with the chopped pecans, remaining mint, and chopped dried apricots. Have a seat, Chef…
Black Rice - 150ml
Beetroot - 300g
Pomegranate Molasses - 30ml
Cauliflower Florets - 300g
Butter Beans - 120g
NOMU One For All Rub - 10ml
Pecan Nuts - 30g
Coconut Yoghurt - 100ml
Fresh Mint - 5g
Green Leaves - 40g
Dried Apricots - 40g
BOUNCY BLACK RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium heat. Submerge in 1L of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but still bouncy. If it starts to dry out during the cooking process, add more water in small increments. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside until serving.
DRESSED TO IMPRESS
Spread out the Beetroot chunks on a roasting tray. Coat in oil, ½ of the pomegranate molasses, and some seasoning. Place the cauliflower pieces and drained butter beans on a separate roasting tray. Coat in oil, the One For All Rub, and a little seasoning. Spread out in a single layer and roast in the hot oven for 35-40 minutes until cooked through and crisp, shifting halfway.
TOAST THOSE NUTS
Place the pecan nuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MINTY YOGHURT DRESSING
In a bowl, combine the coconut yoghurt, ½ of the chopped mint, and 20-25ml of olive oil. Mix in the remaining pomegranate molasses (to taste) and season. Toss a drizzle of olive oil and some seasoning through the rinsed green leaves.
GRAB A BOWL!
Dish up a base of steamy black rice. Cover in the fragrant veg and sweet beets. Top with the dressed leaves and dollop over the dairy-free dressing. Garnish with the chopped pecans, remaining mint, and chopped dried apricots. Have a seat, Chef…
Black Rice - 225ml
Beetroot - 450g
Pomegranate Molasses - 45ml
Cauliflower Florets - 450g
Butter Beans - 180g
NOMU One For All Rub - 15ml
Pecan Nuts - 45g
Coconut Yoghurt - 200ml
Fresh Mint - 8g
Green Leaves - 60g
Dried Apricots - 60g
BOUNCY BLACK RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium heat. Submerge in 1,2L of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but still bouncy. If it starts to dry out during the cooking process, add more water in small increments. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside until serving.
DRESSED TO IMPRESS
Spread out the Beetroot chunks on a roasting tray. Coat in oil, ½ of the pomegranate molasses, and some seasoning. Place the cauliflower pieces and drained butter beans on a separate roasting tray. Coat in oil, the One For All Rub, and a little seasoning. Spread out in a single layer and roast in the hot oven for 35-40 minutes until cooked through and crisp, shifting halfway.
TOAST THOSE NUTS
Place the pecan nuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MINTY YOGHURT DRESSING
In a bowl, combine the coconut yoghurt, ½ of the chopped mint, and 30ml of olive oil. Mix in the remaining pomegranate molasses (to taste) and season. Toss a drizzle of olive oil and some seasoning through the rinsed green leaves.
GRAB A BOWL!
Dish up a base of steamy black rice. Cover in the fragrant veg and sweet beets. Top with the dressed leaves and dollop over the dairy-free dressing. Garnish with the chopped pecans, remaining mint, and chopped dried apricots. Have a seat, Chef…
Black Rice - 300ml
Beetroot - 600g
Pomegranate Molasses - 60ml
Cauliflower Florets - 600g
Butter Beans - 240g
NOMU One For All Rub - 20ml
Pecan Nuts - 60g
Coconut Yoghurt - 200ml
Fresh Mint - 10g
Green Leaves - 80g
Dried Apricots - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R177.74
for 4 servings · R44.43 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
-
Coconut Yoghurt needs 200 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
-
Black Rice needs 300 mlEdamame & Black Rice Salad 190 g R46.99 · whole pack (size can't be divided)R46.99
-
Cauliflower Florets needs 600 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 86% of packR48.85
-
Butter Beans needs 240 gButter Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R49.99 · 20% of packR10.00
-
Pecan Nuts needs 60 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 27% of packR20.45
Not in the Woolies basket — source these elsewhere:
- Pomegranate Molasses
- Dried Apricots
- NOMU One For All Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Magnificent Moonshine Bowl?
The preparation time for Magnificent Moonshine Bowl with black rice, roast cauliflower, pecans & coconut yoghurt is between 25 and 45 minutes.
What is the total time required to make Magnificent Moonshine Bowl with black rice, roast cauliflower, pecans & coconut yoghurt?
The total time required to make Magnificent Moonshine Bowl with black rice, roast cauliflower, pecans & coconut yoghurt is between 40 and 60 minutes.
How many servings does Magnificent Moonshine Bowl provide?
4 servings
What are the main ingredients in Magnificent Moonshine Bowl?
Beetroot, Black Rice, Butter Beans, Cauliflower Florets, Coconut Yoghurt, Dried Apricot, Fresh Mint, Green Leaves, NOMU One For All Rub, Pecan Nut, Pomegranate Molasses
What is the nutritional information of Magnificent Moonshine Bowl?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Magnificent Moonshine Bowl?
TOAST THOSE NUTS: Place the pecan nuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. MINTY YOGHURT DRESSING: In a bowl, combine the coconut yoghurt, ½ of the chopped mint, and 20ml of olive oil. Mix in the remaining pomegranate molasses (to taste) and season. Toss a drizzle of olive oil and some seasoning through the rinsed green leaves. DRESSED TO IMPRESS: Spread out the beetroot chunks on a roasting tray. Coat in oil, ½ of the pomegranate molasses, and some seasoning. Place the cauliflower pieces and drained butter beans on a separate roasting tray. Coat in oil, the One For All Rub, and a little seasoning. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crisp, shifting halfway. BOUNCY BLACK RICE: Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but still bouncy. If it starts to dry out during the cooking process, add more water in small increments. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside until serving. GRAB A BOWL!: Dish up a base of steamy black rice. Cover in the fragrant veg and sweet beets. Top with the dressed leaves and dollop over the dairy-free dressing. Garnish with the chopped pecans, remaining mint, and chopped dried apricots. Have a seat, Chef…
What should be prepared from my kitchen to make Magnificent Moonshine Bowl?
Beetroot, Black Rice, Butter Beans, Cauliflower Florets, Coconut Yoghurt, Dried Apricot, Fresh Mint, Green Leaves, NOMU One For All Rub, Pecan Nut, Pomegranate Molasses
How many calories does Magnificent Moonshine Bowl have?
calories
How much fat content does Magnificent Moonshine Bowl have?
grams