Heading into the second quarter of the year, that New Year buzz has worn off, energy levels are dipping and we might even be waning on our resolutions for 2018. We thought it would be the perfect time for a little pick-me-up! We all want to be in that energetic, excited and ambitious phase all day, every day.
Aside from that go-to of throwing on your fave Lorna Jane threads and hitting the streets or the gym for a little endorfin-releasing workout, we have a recipe here that might just help. This Rainbow Energy Bowl is packed full of all the good stuffs to keep you going! Turmeric to boost your metabolism, tahini being a pure source of calcium, quinoa for that super low-GI carbohydrate release and, of course, falafels – packed full of plant-based proteins to boost you for the day!
So whether it’s before or after you get your Lorna Jane movement in for the day, we have your nourish side covered xx
Rainbow Energy Bowl:
1 tin chickpeas
1/4 cup parsley
1/4 cup red onion chopped 3 cloves garlic
1 tsp cumin
1/2 tsp salt
1/2 tsp bicarbonate of soda
3 tbsp lemon juice
3 tbsp olive oil
2 tbsp chickpea flour
For the Bowl:
Two handfuls spinach
1/2 cup Quinoa, uncooked
1 cup baby carrots
1 tbsp curry powder, marsala spice or ground paprika
1 baby red cabbage
2 tsp lime
1 tsp honey (or agave syrup
Pinch of salt
1 tbsp Tamari
2 tbsp Lemon juice
4 tbsp Tahini
1 tsp Turmeric
Splash of olive oil
Preheat the oven to 200°C
Blend all the ingredients together in a food processor. You can keep it quite chunky.
Using an ice cream scoop and a tablespoon, spoon big dollops or rounds of the falafel mix onto a greased baking tray.
Oven bake for 35 – 45 minutes, turning half way. You want the falafel to be crispy on the outside and soft (but cooked) on the inside.
Whisk together all ingredients and set aside until you are ready to serve.
For the Bowl:
Set a pot of 1 1/2 cups water to boil on the stove, reduce to simmer. Cook the quinoa in the simmering water until soft and fluffy.
Halve the carrots and toss them together in your chosen spice, salt, and olive oil. You can bake these along with the falafel on the top or bottom rack. Bake for 25 minutes.
Cut the cabbage finely using a mandoline or a knife to cut thin shreds. Stir together the lime, honey, and salt and pour over the cabbage. Set aside to get a “quick pickle” effect – the cabbage will soften and partially cook in the acid.
Construct your bowls by spooning a portion of quinoa, a handful of spinach, a spoonful of cabbage, some carrots, half an avo and 3 – 4 falafels. You can serve the dressing on the side or drizzle over all your ingredients.
Monzeglio (@leximonzeglio) is a plant-based chef and food creative from Joburg. She started out in advertising, but through her food blog (@plantlifeblog), food styling and recipe development, she made her way into a kitchen over the years. Lexi qualified through Matthew Kenney’s plant-based culinary course and now works as a chef, stylist and consultant full time.