eCook Meal
Moroccan Moonshine Bowl
with red rice, roast butternut, pecans & coconut yoghurt
Indulge in the opulence of red rice topped with a luxurious roast: butternut 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 RED RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium heat. Submerge in 200ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 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.
DRESS 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 Butternut pieces and drained butter beans on the other side of the tray. Coat in oil, the Moroccan 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 roughly chop.
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 red 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…
BOUNCY RED 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 25-30 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.
DRESS TO IMPRESS
Spread out the Beetroot chunks on a roasting tray. Coat in oil, ½ of the pomegranate molasses, and some seasoning. Place the Butternut pieces and drained butter beans on a separate roasting tray. Coat in oil, the Moroccan 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 roughly chop.
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 red 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…
BOUNCY RED 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.
DRESS TO IMPRESS
Spread out the Beetroot chunks on a roasting tray. Coat in oil, ½ of the pomegranate molasses, and some seasoning. Place the Butternut pieces and drained butter beans on a separate roasting tray. Coat in oil, the Moroccan 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 roughly chop.
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 red 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…
BOUNCY RED RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium heat. Submerge in 800ml 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.
DRESS TO IMPRESS
Spread out the Beetroot chunks on a roasting tray. Coat in oil, ½ of the pomegranate molasses, and some seasoning. Place the Butternut pieces and drained butter beans on a separate roasting tray. Coat in oil, the Moroccan 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 roughly chop.
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 red 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…
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R85.67
for 4 servings · R21.42 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R45.00 · 20% of packR9.00
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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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Coconut Yoghurt needs 200 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Pecan Nuts needs 30 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 14% of packR10.23
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Butter Beans needs 240 gButter Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
Not in the Woolies basket — source these elsewhere:
- NOMU Moroccan Rub
- Dried Apricots
- Red Rice
- Pomegranate Molasses
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Moroccan Moonshine Bowl?
The preparation time for Moroccan Moonshine Bowl with red rice, roast butternut, pecans & coconut yoghurt is between 25 and 40 minutes.
What is the total time required to make Moroccan Moonshine Bowl with red rice, roast butternut, pecans & coconut yoghurt?
The total time required to make Moroccan Moonshine Bowl with red rice, roast butternut, pecans & coconut yoghurt is between 40 and 55 minutes.
How many servings does Moroccan Moonshine Bowl provide?
4 servings
What are the main ingredients in Moroccan Moonshine Bowl?
Beetroot, Butter Beans, Butternut, Coconut Yoghurt, Dried Apricot, Fresh Mint, Green Leaves, NOMU Moroccan Rub, Pecan Nut, Pomegranate Molasses, Red Rice
What is the nutritional information of Moroccan Moonshine Bowl?
Calories: 726, Carbs: 130 grams, Fat: grams, Protein: 17.5 grams, Sugar: 31.3 grams, Salt: 928 grams
How do I prepare Moroccan Moonshine Bowl?
BOUNCY RED 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 25-30 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. GRAB A BOWL!: Dish up a base of steamy red 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… 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. 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 roughly chop. DRESS TO IMPRESS: Spread out the beetroot chunks on a roasting tray. Coat in oil, ½ of the pomegranate molasses, and some seasoning. Place the butternut pieces and drained butter beans on a separate roasting tray. Coat in oil, the Moroccan 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.
What should be prepared from my kitchen to make Moroccan Moonshine Bowl?
Beetroot, Butter Beans, Butternut, Coconut Yoghurt, Dried Apricot, Fresh Mint, Green Leaves, NOMU Moroccan Rub, Pecan Nut, Pomegranate Molasses, Red Rice
How many calories does Moroccan Moonshine Bowl have?
726 calories
How much fat content does Moroccan Moonshine Bowl have?
grams