This is my summery take on the classic macrobiotic bowl; it’s the perfect balance of nourishing grains, sweet roasted kumara, spicy chickpeas and crisp raw vegetables with an addictive miso and tahini dressing. This is one of my favourite midweek meals – there is real beauty in its simplicity.
Serves: 2
INGREDIENTS
1 golden kumara, peeled and cut into cubes
1 teaspoon ground cumin
1 x 390 gram tin chickpeas
1 teaspoon curry powder
1 teaspoon ground turmeric
sea salt
2 tablespoons ghee or coconut oil
2 zucchini
1½ cups cooked hulled millet (you could also use brown rice or quinoa)
3 small radishes, sliced thinly
5cm piece of cucumber, sliced thinly
1 avocado, cubed
microgreens or sprouts to garnish
sea salt and cracked black pepper
Creamy miso and tahini dressing
¼ cup tahini
1½ tablespoons white miso paste
¼ cup water
juice of one lemon
generous grind of cracked black pepper
To serve
sesame seeds, optional
METHOD
Preheat oven to 180°C.
Place the kumara in a roasting dish and toss with the cumin and 1 tablespoon of ghee. Roast until tender and golden.
Drain and rinse chickpeas, toss with 1 tablespoon of ghee, the curry powder, turmeric and sea salt. Roast for 20-25 minutes until golden and crispy. Set aside to cool.
Trim the ends off the zucchini and use a vegetable peeler to shave ribbons. Do not use the seedy centre of the vegetable.
Dressing: Whisk all the ingredients in a small jug until creamy. Add a little more water if you prefer a runnier consistency.
To assemble: Divide the millet between two bowls. Add zucchini ribbons and kumara. Top with radishes, cucumber and avocado. Finally add a handful of roasted chickpeas. Finish with some microgreens, sprinkle with sesame seeds if using and drizzle with dressing.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.