In Home Chefs Club, Recipes

Hearty Vegetable Bowl

Prep time: 30 minutes

Cooking time: 45 minutes

Total time: 1 hour 15 minutes

Serves 4


For the Veggie Bowl:

500 g zucchini

7.5 ml (1 ½ tsp) smoked paprika

5 ml (1 tsp) ground cumin

2 large orange sweet potatoes, washed and cubed

1-2 sprigs of rosemary, picked and chopped

200 g fresh asparagus, cut into 3 cm pieces

500 ml (2 cups) cooked brown or wild rice

200 g cherry tomatoes, halved

5 ml (1 tsp) dried oregano

60 ml (1/4 cup) pumpkin seeds, toasted

Wild rocket or micro herbs, to serve

Salt and black pepper

For the Herb Tahini Dressing:

45 ml (3 Tbsp) tahini paste

30 ml (2 Tbsp) olive oil

2.5 ml (1/2 tsp) chilli flakes

Zest and juice of 1 lemon

Handful of fresh coriander

Salt and black pepper, to taste


For the Veggie Bowl:

Top and tail the zucchini and cut into strips resembling skinny fries – remember they will shrink in the air fryer. Cover the zucchini in the smoked paprika and ground cumin. Season with salt and black pepper and a dash of olive oil. Place the zucchini fries in the air fryer for about 8 minutes on 180°C or until slightly crispy.

Season the sweet potato with salt and black pepper, rosemary and drizzle with some olive oil, place in the air fryer and cook for about 15-20 minutes or until cooked and roasted. Steam the asparagus until al dente.

To layer the veggie bowl start by placing the cooked brown or wild rice in each bowl, followed by the zucchini fries, sweet potato, steamed asparagus, fresh cherry tomatoes combined with the dried oregano. Top with wild rocket/micro herbs for garnish. – missing toasted pumpkin seeds

For the Herb Tahini Dressing:

Combine all ingredients in a blender and blend until smooth. Serve the dressing with the hearty veggie bowl.

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