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Aloha Bowls
Do you live with the Aloha spirit? It’s the guidelines of how we should aspire to live; with love, peace and compassion. It evokes feelings of serenity, calm blue waters and fresh produce for me. What about you?
The beauty of Aloha Bowls is you can use whatever fresh produce you have on hand, with the majority of it to be eaten raw. Be sure to include as many colours from the rainbow as possible with a good proportion of greenery. You can prepare the ingredients at the beginning of the week and enjoy throughout the week or make a bowl on the weekend to enjoy in the sun.
Aloha Bowls (makes 2-4)
Ingredients
1 cup chickpeas, drained and rinsed
1 cup combined quinoa and brown rice
1 cup rocket, rinsed
1 cucumber, sliced
1-2 avocadoes
2 purple eggplants, diced
1 peach, halved and seed removed
2 TBS pepitas
¼ cup fresh parsley, chopped
1 TBS olive oil
juice of half a lemon
Directions
- Cook the quinoa/brown rice (or other starch carbohydrate) to your liking.
- Toast the pepitas in a pan until just browned.
- Combine quinoa/brown rice, pepitas and chopped parsley.
- Add the peach/nectarine to the pan, cut side down for a few minutes to brown the inside.
- Remove the peaches and set aside.
- Add the purple eggplant to the pan and toss to cook through.
- Combine all the ingredients in a bowl or separate bowls if dividing amongst friends.
- Drizzle with a little olive oil and squeeze of half a lemon.
Tips:
You can substitute the peach for a nectarine or other fruit of choice.
Purple eggplants aren’t that common, you could substitute with a grated purple carrot or some purple cabbage.
Recipe created by Nutritionist Jessica Worth. Find more of her delicious recipes and great health tips on her blog and instagram.