Recipe and video for healthy and delicious Nourish Bowls – whipped up in four different ways. Save all these combinations to your list of favourite recipes – they will become your new go-to’s!

 

 

Mediterranean Inspired Nourish Bowl – Ingredients
1/2 cup IMBO Barley
2 1/2 cups water
1 cup baby spinach
1 can chickpeas, drained
1/2 tsp cayenne pepper (optional)
1 tsp garlic salt
1 tbsp olive oil
3/4 cup cucumber, cubed
1 cup baby tomatoes, halved
1/2 cup olives, pitted
1/2 cup yellow peppers, cubed
1/2 cup Danish feta
1/2 cup hummus
1/2 cup olive oil
Salt and pepper

Mediterranean Inspired Nourish Bowl – How to
Preheat the oven to 180°C.

Pour the barley into a pot. Cover with water, bring to the boil and simmer for 40-50
minutes. Strain and allow to cool.

Combine the cayenne pepper, garlic salt and olive oil, toss the chickpeas through the
spice mixture. Pop the spiced chickpeas on a roasting tray. Roast for 15-20 minutes until dry
& crisp. Allow to cool.

In shallow bowls, start the assembly of your bowl: Start with the spinach leaves at the
base and top with cooled barley on one ‘corner’ of the dish. Add each of the other
ingredients, in little ‘piles’ – according to your aesthetic preference.

Lastly, dollop a big scoop of hummus in the centre, drizzle with olive oil and season with
salt & pepper.

Tuna & Egg Nourish Bowl – Ingredients
1/2 cup IMBO Barley
2 1/2 cups water
2 cup baby spinach
2 eggs
1 cup green beans, halved
1 tin chunky tuna
1/2 cup grated carrots
1/2 cup grated beetroot
1/4 cup red onion, sliced
1/2 cup cucumber thinly sliced into rounds or ribbons
Avocado slices
1/2 cup creamy dressing, of choice
Salt and pepper to taste

Tuna & Egg Nourish Bowl – How to
Pour the barley into a pot. Cover with the water, bring to the boil and simmer for 40-50
minutes. Strain and allow to cool.

Bring a small pot to the boil, slowly drop in the eggs and simmer for 6-8 minutes
(depending on own preference). Cool immediately in ice water. Peel and cut both eggs in
half.

Blanch the green beans for 2-3 minutes in boiling water. Allow beans to cool in ice water.

Remove the tuna from the tin & strain.

In shallow bowls, start the assembly of your bowl: Start with the spinach leaves at the
base and top with cooled barley on one ‘corner’ of the dish. Add each of the other
ingredients, in its own little ‘pile’ – according to your aesthetic preference.

Drizzle with creamy dressing, season, serve and ENJOY!

Mexican Chicken Nourish Bowl – Ingredients
1/2 cup IMBO Barley
2 1/2 cups water
2 cup baby spinach
2 chicken breasts
1-2 tsp Mexican spiced blend(or spice of choice)
1 cooked mielie on the cob
1/2 cup white cheddar, grated
1/4 cup spring onion, chopped
1 cup tomato & onion salsa
2 tbsp sour cream
2 tbsp guacamole
2 lime wedges
Salt and pepper to taste

Mexican Chicken Nourish Bowl – How to
Preheat the oven to 180°C.

Pour the barley into a pot. Cover with the water, bring to the boil and simmer for 40-50
minutes. Strain and allow to cool.

Toss the chicken breasts in the dry Mexican spiced blend and pan fry in an oiled pan on a
medium heat until cooked through. (could cover the pan with a lid to insure even cooking).

Grill the corn in a griddle pan on a high heat until charred, 10-12 minutes. Allow to cool,
cut corn from cob.

Cut each chicken breast into even sized strips.

In shallow bowls, start the assembly of your bowl: Start with the spinach leaves at the
base and top with cooled barley on one ‘corner.’ Add each of the other ingredients, in its
own little ‘pile’ in the dish – according to your aesthetic preference.

Top with a generous dollop of guacamole and sour cream. Season with salt & pepper.

Finish with a squeeze of lime and an extra lime wedge in each bowl to garnish, serve and
ENJOY!

Steak Nourish Bowl – Ingredients
1/2 cup IMBO Barley
2 1/2 cups water
2 cups baby spinach
300g rump steak
2 tsp dry steak spice rub
8 long stem broccoli, blanched
1 cup butternut chunks, roasted
1 cup beetroot chunks, roasted
1/2 cup Danish feta
2 tsp toasted sunflower seeds
1/2 cup creamy dressing, of choice
Salt and pepper

Steak Nourish Bowl – How to
Pour the barley into a pot. Cover with the water, bring to the boil and simmer for 40-50
minutes. Strain and allow to cool.

Rub the steak with the spice rub. Pan fry on a medium heat for 3-5 minutes a side,
depending on preference. Allow to rest before slicing thin even slices.

Bring water to the boil in a small pot. Blanch and refresh the broccoli stems.

In shallow bowls, start the assembly of your bowl: Start with the spinach leaves at the
base and top with cooled barley on one ‘corner’ of the dish. Add each of the other
ingredients, in its own little ‘pile’ – according to your aesthetic preference.

Sprinkle with toasted sunflower seeds.

Drizzle with a creamy dressing & season.

 

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Recipe and video provided by Foodies of SA. Visit their website or Facebook page for more delicious recipes and video content.