These flawless bowls are bouncing with all the veggies, perfectly-packed protein and avocado that's diced up a little too neatly (Seriously, HOW do they do it?!).
Here at Supercharged HQ, we're not into the neat and the pretty - the flat-lays of life. We love the messy, the real and the raw (or baked in this case). That's what life is after all. There's beauty in the irregularity and that's why my Bohemian Baked Veg Bowl, brewed in the hinterland of Byron Bay is a forever recipe.
Have you heard of the Bohemian Baked Veg Bowl ever?
Probably not because it's a Supercharged special! Until someone decides to permanently borrow it of course. (Blogger jokes ;))
The Bohemian Baked Veg Bowl is all about getting real and letting out your true colours. Finding your loosest pair of harem pants, letting down your flowy hair (or at least pretending to) and getting the groovy music going, man. I’m starting a revolution and inviting you to get amongst it, baby!
Viva le bowlolution!
My Bohemian Baked Veg Bowl is also full of nutrients to tell you the truth. It’s truly a melting pot of flavours where everything is welcome and loved, in all it's mess and glory!
This bowl is aesthetically pleasing (perfect for the keen instagrammer), versatile and well… delicious. Plus, it’s super simple to make and not very time consuming either. Essentially, it’s a bowl with all the good stuff – lots of veggies, greens and seeds. Oh, and let’s not forget a creamy tahini dressing that’s almost too good to be true. *Wipes drool from side of mouth*.
The best part about my bohemian veg bowl is that it’s fool-proof! Yep, almost anyone who knows how to work an oven and shake ingredients in a jar can make this one. Plus, you probably have everything lying in your fridge and store cupboard anyway.
I know you're just as excited as I am by this discovery so let's dive straight to it!
First thing’s first, we need to roast the veg. To get this bowl started on a high, I love to cook some crunchy cauliflower, pretty pumpkin, gorgeous garlic and zesty zucchini’s in the oven. I cook all the veg in olive oil and add some extra spices to each individual veg because after all, we all deserve some love! To the pumpkin, I add a pinch of cumin and some honey and cinnamon to the carrots. I love to coat my cauliflower in turmeric, garlic, lemon and nutritional yeast, then some hemp make a gratin on top; we are in Byron Bay after all. Then I oil up a bit of garlic and add some tamari to my zuchinni. You can only imagine how good your kitchen will smell...AMIRITE?
While the veggies are cooking, I work on everything else. I like to chop up my green beans and pan fry the seeds to go on top. Oh, and you should see me with kale. I tear up kale better than most people tear up the dance floor! Make sure to rinse and de-spine it first to make the job that much easier. Being a yoga teacher I like to de-spine them vertebrae by vertebrae.
For the tasty dressing, I combine tahini, olive oil, and lemon. My Tahini dressing is equally, creamy and savoury but you could add some honey for sweetness. I could eat it by the spoonful (and sometimes do). This delicious dressing really brings all the goodness together.
Oh, and don’t forget those toasted pumpkin and sunflower seeds to add a serious crunch factor. Pumpkin and sunflower seeds are full of zinc for cell regeneration and renewal which means they're great for our skin, hair and nails. Plus, we couldn't have a Bohemian bowl without a little bit of SUN in it!
If you feel like you need a tad extra, feel free to add a protein of your choice like chicken, fish, eggs, legumes or tofu! Or, just enjoy it like it is. We’re all about going with the flow here, my man.
Let's spread the love and the vegetables, it's time to make my Bohemian Baked Veg Bowl!
For more vegetarian recipes you might like to read my cookbook Eat Clean, Green and Vegetarian.
Bohemian Baked Veg Bowl
- 1/3 cup olive oil plus extra for drizzling
- 1 lemon squeezed
- 1 tbs turmeric
- 3 whole garlic
- 1 head cauliflower chopped into florets
- 1/4 cup nutritional yeast flakes
- 2 TBS hemp seeds (optional)
- 4 carrots peeled, and chopped into batons
- 1 tbs honey
- 1 tsp cumin
- 1/2 large pumpkin skin removed and roughly chopped
- Pinch of cinnamon
- 4 zucchinis quartered lengthways
- 1 TBS wheat free tamari or coconut aminos
- Large bunch green beans topped and tailed
- 1/3 cup sunflower and pumpkin seeds toasted
- 1 large bunch of kale, rinsed, de-spined and torn
- 1/3 cup tahini
- water to thin dressing plus extra lemon juice
- Preheat oven to 210 degrees Celsius.
- Make up marinade for cauliflower with olive oil, lemon, turmeric and 2 garlic cloves crushed and stir to coat. Place in a baking tray and top with nutritional yeast flakes then hemp seeds.
- In another tray add pumpkin and garlic drizzle with oil and sprinkle cumin onto pumpkin. Place it in top shelf of oven.
- Drizzle honey and cinnamon plus a touch of oil on the carrots place them on middle shelf of oven.
- In a separate tray place zucchini’s and drizzle with tamari. Place on lower shelf of oven.
- Let them roast for about 35 mins turning occasionally.
- While the veggies are cooking, chop up green beans and steam them.
- Pan fry the seeds to sprinkle on top.
- De-spine kale and add to last 10 minutes of cooking with a dash of olive oil.
- To make the dressing, combine tahini, olive oil, and lemon.
- Remove from oven and place in a bowl then top with seeds and dressing.