The Blog

The Radiance Bowl

It looks so impressive, it is just as delicious, and it is in fact fairly simple to make.
This post was published on the now-closed HuffPost Contributor platform. Contributors control their own work and posted freely to our site. If you need to flag this entry as abusive, send us an email.


The fabulous thing about this bowl is - it looks so impressive, it is just as delicious, and it is in fact fairly simple to make. What I love about goodness bowls is that you can be so creative with them, swapping and changing with whatever you have in the fridge. They look so colorful, vibrant and full of, nothing but, goodness. Hearty, filling and tasty!

What makes this particular assembly different is the turmeric cauliflower, the chargrilled avocado and the lightly sweetened dressing, made of tahini, maple syrup, soy sauce and yogurt. And it is this dressing that brings all the vegetables and all that is in this bowl to life. A lively balance of vegetables, proteins (chickpeas) and good fats (avocado) that makes for the perfect lunch.

The Radiance Bowl
With a tahini, maple and soy dressing

1 bowl

The bowl
30g wild or brown rice
500ml water
½ orange pepper, thinly sliced
½ red pepper, thinly sliced
½ avocado
70g chickpeas
handful coriander
Furikake mix or black and white sesame seeds, for sprinkling

For the cauliflower
100g cauliflower pieces
2 teaspoons coconut oil
¼ teaspoon turmeric
pinch coriander powder, optional
pinch cumin powder, optional
¼ teaspoon salt

For the dressing
1 teaspoon tahini, sesame paste
1 teaspoon maple syrup
2 teaspoons soy sauce
1 tablespoon yogurt
2 teaspoons rice bran oil

Start by cooking the wild rice in water on low heat - around 45-60 minutes. While this is cooking, chop all the vegetables and keep aside. Make a few cuts along the avocado and cook on low heat on a mesh pan for a few minutes so that it becomes slightly chargrilled. You can also place the avocado in the grill for 10 minutes. To cook the cauliflower, place oil in a small pan, add the cauliflower pieces, then the turmeric, coriander and cumin powders, and the salt, and stir well. Keep stirring until some of the cauliflower pieces turn a little brown. Don't cook for longer than five minutes as you want the cauliflower to remain crunchy. Place everything in the bowl or plate in sections, arranging beautifully. Mix all the ingredients for the dressing and drizzle generously over the top. Sprinkle some furikake or sesame seeds along with a handful of fresh chopped coriander leaves and serve.