We’re lining up the food superpowers: fluffy quinoa, sweet and smoky chickpeas, kale, smooth cottage cheese, and lean ostrich fillet. This buddha bowl will get your body blissing out on nutrients!
OSTRICH SUPERFOOD BOWL
OSTRICH SUPERFOOD BOWL
with sautéed kale, quinoa & smoky chickpeas
Hands on Time: 20 - 45 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Baby Tomatoes
- Cape Herb & Spice Smoked Paprika
- Chickpeas
- Free-range Ostrich Steak
- Fresh Mint
- Kale
- Ostrich
- Smooth Cottage Cheese
- Sticky Glaze
- White Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Paper Towel
- Water
- Milk (optional)
- Butter
FLUFFY QUINOA
Rinse the quinoa and place in a pot with a pinch of salt and 200ml of water. Place over a medium-high heat and bring to a simmer with the lid off. 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 if necessary and return to the pot. Cover with a lid and allow to stand off the heat until serving.
CRISPY CHICKPEAS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes until crispy, shifting occasionally. If they start to pop out, use a lid to rein them in. In the final 2 minutes, add the Sticky Glaze and half of the smoked paprika and simmer until the chickpeas are coated. Remove the pan from the heat on completion. Season to taste, cover, and set aside until serving.
DRESSING & KALE
While the chickpeas are toasting, combine the smooth cottage cheese with three-quarters of the sliced mint. Mix in milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Toss the halved baby tomatoes with a drizzle of oil and some seasoning. Set aside to marinate. Place the shredded kale in a bowl with a drizzle of oil and seasoning to taste. Using your hands, gently massage the kale until softened and coated in oil. Place a clean pan over a medium heat. When hot, sauté the soft kale for 2-3 minutes until wilted. Remove from the pan on completion and return to the bowl. Cover to keep warm until serving.
SEARED OSTRICH
Pat the ostrich dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the steak for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final minute, use a knob of butter to baste the steak. Remove the pan from the heat and sprinkle in the remaining smoked paprika. Spoon the pan juices over the steak until coated. Set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
SERVE IT UP!
Place helpings of sautéed kale, sticky chickpeas, fluffy quinoa, and tomatoes alongside each other in a bowl. Top with the slices of ostrich steak. Drizzle over the creamy mint dressing and garnish with the remaining mint. Good work, Chef!
White Quinoa - 75ml
Chickpeas - 120g
Cape Herb & Spice Smoked Paprika - 5ml
Sticky Glaze - 20ml
Smooth Cottage Cheese - 30ml
Fresh Mint - 3g
Baby Tomatoes - 80g
Kale - 50g
Free-Range Ostrich Steak - 160g
FLUFFY QUINOA
Rinse the quinoa and place in a pot with a pinch of salt and 400ml of water. Place over a medium-high heat and bring to a simmer with the lid off. 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 if necessary and return to the pot. Cover with a lid and allow to stand off the heat until serving.
CRISPY CHICKPEAS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes until crispy, shifting occasionally. If they start to pop out, use a lid to rein them in. In the final 2 minutes, add the Sticky Glaze and half of the smoked paprika and simmer until the chickpeas are coated. Remove the pan from the heat on completion. Season to taste, cover, and set aside until serving.
DRESSING & KALE
While the chickpeas are toasting, combine the smooth cottage cheese with three-quarters of the sliced mint. Mix in milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Toss the halved baby tomatoes with a drizzle of oil and some seasoning. Set aside to marinate. Place the shredded kale in a bowl with a drizzle of oil and seasoning to taste. Using your hands, gently massage the kale until softened and coated in oil. Place a clean pan over a medium heat. When hot, sauté the soft kale for 2-3 minutes until wilted. Remove from the pan on completion and return to the bowl. Cover to keep warm until serving.
SEARED OSTRICH
Pat the ostrich dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final minute, use a knob of butter to baste the steaks. Remove the pan from the heat and sprinkle in the remaining smoked paprika. Spoon the pan juices over the steaks until coated. Set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
SERVE IT UP!
Place helpings of sautéed kale, sticky chickpeas, fluffy quinoa, and tomatoes alongside each other in a bowl. Top with the slices of ostrich steak. Drizzle over the creamy mint dressing and garnish with the remaining mint. Good work, Chef!
White Quinoa - 150ml
Chickpeas - 240g
Cape Herb & Spice Smoked Paprika - 10ml
Sticky Glaze - 40ml
Smooth Cottage Cheese - 60ml
Fresh Mint - 5g
Baby Tomatoes - 160g
Kale - 100g
Free-Range Ostrich Steak - 320g
FLUFFY QUINOA
Rinse the quinoa and place in a pot with a pinch of salt and 400ml of water. Place over a medium-high heat and bring to a simmer with the lid off. 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 if necessary and return to the pot. Cover with a lid and allow to stand off the heat until serving.
CRISPY CHICKPEAS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes until crispy, shifting occasionally. If they start to pop out, use a lid to rein them in. In the final 2 minutes, add the Sticky Glaze and half of the smoked paprika and simmer until the chickpeas are coated. Remove the pan from the heat on completion. Season to taste, cover, and set aside until serving.
DRESSING & KALE
While the chickpeas are toasting, combine the smooth cottage cheese with three-quarters of the sliced mint. Mix in milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Toss the halved baby tomatoes with a drizzle of oil and some seasoning. Set aside to marinate. Place the shredded kale in a bowl with a drizzle of oil and seasoning to taste. Using your hands, gently massage the kale until softened and coated in oil. Place a clean pan over a medium heat. When hot, sauté the soft kale for 2-3 minutes until wilted. Remove from the pan on completion and return to the bowl. Cover to keep warm until serving.
SEARED OSTRICH
Pat the ostrich dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final minute, use a knob of butter to baste the steaks. Remove the pan from the heat and sprinkle in the remaining smoked paprika. Spoon the pan juices over the steaks until coated. Set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
SERVE IT UP!
Place helpings of sautéed kale, sticky chickpeas, fluffy quinoa, and tomatoes alongside each other in a bowl. Top with the slices of ostrich steak. Drizzle over the creamy mint dressing and garnish with the remaining mint. Good work, Chef!
White Quinoa - 150ml
Chickpeas - 240g
Cape Herb & Spice Smoked Paprika - 10ml
Sticky Glaze - 40ml
Smooth Cottage Cheese - 60ml
Fresh Mint - 5g
Baby Tomatoes - 160g
Kale - 100g
Free-Range Ostrich Steak - 320g
FLUFFY QUINOA
Rinse the quinoa and place in a pot with a pinch of salt and 800ml of water. Place over a medium-high heat and bring to a simmer with the lid off. 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 if necessary and return to the pot. Cover with a lid and allow to stand off the heat until serving.
CRISPY CHICKPEAS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes until crispy, shifting occasionally. If they start to pop out, use a lid to rein them in. In the final 2 minutes, add the Sticky Glaze and half of the smoked paprika and simmer until the chickpeas are coated. Remove the pan from the heat on completion. Season to taste, cover, and set aside until serving.
DRESSING & KALE
While the chickpeas are toasting, combine the smooth cottage cheese with three-quarters of the sliced mint. Mix in milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Toss the halved baby tomatoes with a drizzle of oil and some seasoning. Set aside to marinate. Place the shredded kale in a bowl with a drizzle of oil and seasoning to taste. Using your hands, gently massage the kale until softened and coated in oil. Place a large, clean pan over a medium heat. When hot, sauté the soft kale for 2-3 minutes until wilted. Remove from the pan on completion and return to the bowl. Cover to keep warm until serving.
SEARED OSTRICH
Pat the ostrich dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final minute, use a knob of butter to baste the steaks. Remove the pan from the heat and sprinkle in the remaining smoked paprika. Spoon the pan juices over the steaks until coated. Set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
SERVE IT UP!
Place helpings of sautéed kale, sticky chickpeas, fluffy quinoa, and tomatoes alongside each other in a bowl. Top with the slices of ostrich steak. Drizzle over the creamy mint dressing and garnish with the remaining mint. Good work, Chef!
White Quinoa - 300ml
Chickpeas - 480g
Cape Herb & Spice Smoked Paprika - 20ml
Sticky Glaze - 80ml
Smooth Cottage Cheese - 120ml
Fresh Mint - 10g
Baby Tomatoes - 320g
Kale - 200g
Free-Range Ostrich Steak - 640g
Woolies Products in this dish
