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Alkalising Winter Goodness Bowl


½ cauliflower, divided into large florets
small sweet potato, peeled and cubed
a wedge of red cabbage, shredded finely
50 g spinach
1 cup of cooked chickpeas
½ cup roasted buckwheat, cooked
1 small courgette, sliced with speed peeler
RAW olive oil
1½ tsp cumin
½-1 tsp hot chilli powder
¼ tsp sumac
a handful of pomegranate seeds, to garnish (optional)

3 tbsp / 45 ml RAW tahini
about 3-4 tbsp water, to thin
3 tbsp / 45 ml lemon juice
30 g / small bunch of fresh parsley, leaves only*
1 garlic clove, pressed
¼ tsp hot chilli powder
½ tsp salt

Top with LOADS of RAW sauerkraut

1. Heat up the oven to 200° C / 390° F and line a baking tray with a piece of baking paper.
2. Put cauliflower and diced sweet potato into a large bowl. Mix in 1 tbsp / 15 ml of olive oil. Season with 1 tsp of cumin, ½ tsp chilli powder and salt. Spread on the prepared baking tray and bake for about 30 minutes. About 15 mins in, flip the veggies with a spatula to make sure they bake evenly. Cauliflower is usually ready a tad earlier than sweet potatos so check up on it 20-25 minutes in and remove from the oven once tender. Continue baking sweet potato for another 10-15 minutes.
3. In a small bowl, combine all sauce ingredients apart from parsley leaves. Stir well until you get a smooth sauce. Chop parsley leaves roughly and put them into a chopper with the mixed tahini sauce. Blitz well until the sauce turns a beautiful green. If you don’t have a chopper, you could use a pestle and mortar to crush parsley finely and release its beautiful green juices and then add it to the sauce.
4. Heat up a tablespoon of olive oil in large frying pan. Add cooked chickpeas and toss well in oil. Season with salt (I used unsalted, home-cooked chickpeas), ½ tsp of cumin, ¼ tsp chilli and sumac. Toss well until chickpeas are evenly coated in the spices and warm.
5. Assemble the bowls by putting roasted cauliflower, sweet potato, spiced chickpeas, cooked buckwheat, raw cabbage, spinach and courgette shavings into each bowl. Serve with the green tahini sauce and loads of sauerkraut.


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