Winter Abundance Bowl

Winter Abundance Bowl


2/3 cup brown rice

1/3 cup green lentils

1/4-1/2 tsp sea salt

1 head broccoli

1 medium sweet potato (leave the skin on if it’s organic!)

2 cups shredded red cabbage

Juice of 1/2 lemon or lime

Drizzle of cold-pressed olive oil

Garlic-Ginger Pumpkin Seed Sauce

1 cup/150g pumpkin seeds

3 cloves garlic

Knob of fresh ginger

1 Tbsp maple syrup

3 Tbsp olive oil

1 Tbsp apple cider vinegar

3 Tbsp lemon juice

3/4 – 1 cup/175-250 ml water

3/4 tsp fine grain sea salt

1/4 tsp cracked black pepper

Cayenne pepper to taste


Combine rice and lentils in a medium bowl, cover with water and wash well, rubbing grains and legumes together. Drain and repeat until water is clear. Cover with water again and soak overnight/for up to 8 hours, if possible. Drain and rinse.

In a medium saucepan place the rice and lentils, plus 1 1/2 cups water (if soaked – add 2 cups water if un-soaked), and sea salt. Bring to a boil, reduce to simmer and cook covered until water has been absorbed and rice and lentils are cooked through (about 30-45 minutes depending on if you soaked the grain or not).

While the rice and lentils are cooking, chop the broccoli into florets and the sweet potato into bite-sized cubes. About ten minutes before the grains have cooked (check the water level before adding veggies – if it’s dry, add a little more liquid), add the sweet potato. After five, add the broccoli on top of the sweet potato.