Nourish bowls offer a vibrant way to get plenty of nutrients in one quick and delicious bowl. Ideally, a nourish bowl will combine clean proteins, healthy fats and abundant antioxidants, yet they are incredibly versatile and can be adapted to suit both seasonal produce and individual preferences. Doing a little preparation one day a week can make it easy to throw together a variety of bowl- centered meals- this may mean whipping up a batch of roast vegetables, cooking some quinoa or brown rice to pop in the fridge, and making sure you have a tasty dressing on hand.
If you’re dreaming of sunshine, salty skin and tropical living, this bowl may just help carry you there! The grilled pineapple delivers a lovely char-grilled sweetness to the bowl, while the combination of tempeh and edamame offer a sustaining protein hit. The dressing is heavenly and if you have extra leftover, use it to top any salads or steamed vegetables.
- 1 cup of cooked brown rice
- ½ a packet of organic tempeh
- ½ cup of edamame beans (shelled)
- 2 radish thinly sliced
- 1/8 of a pumpkin, skin removed
- 2 tablespoons of alfalfa sprouts
- 2 large slices of pineapple cut into quarters
- 1 tablespoon of tamari
- 1 tablespoon of olive oil
- 1 tablespoon of coconut nectar
- 1 tablespoon of lime juice
- 1 tablespoon of chopped ginger
Macadamia, Ginger & Lime Dressing-
- ¼ cup macadamia butter*
- 1 tablespoon ginger chopped
- 1 tablespoon lime juice
- 2 tablespoons tamari
- 2 tablespoons coconut milk
- 1 teaspoon coconut nectar
- 1 tablespoon water
For the tempeh :
Slice the tempeh long ways and then divide into triangular pieces.
Mix all of the ingredients for the marinade together in a bowl. Add the tempeh and coat each side well, then marinate for at least 2 hours.
For the bowl :
For the pumpkin, use a regular vegetable peeler to peel long strips, like you would grate a carrot. Place the pumpkin strips aside, along with your sliced radish and alfalfa until you are ready to build your bowl.
Heat a griddle or regular frying and place the pineapple slices on one side and the tempeh on the other. Allow to cook for 4-5 minutes and then flip each piece and remove when golden on both sides.
For the dressing :
Blend all ingredients until smooth and creamy.
*You can use any type of nut butter here if you cannot find macadamia butter.
To serve :
To build the bowl, divide the brown rice, pumpkin, radish, pineapple, tempeh and sprouts between two bowls evenly.
Drizzle the bowls with the dressing and serve.
View more delicious and healthy recipes here.
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