• Partnered with
  • Serves 4
  • 20 mins prep
  • 20 mins cook

Nourish bowls

Nourish bowls

Get nourished with this delicious recipe. Full of flavour and texture, these quick and easy vegetarian nourish bowls are perfect for a filling yet healthy weeknight meal


  • 1 tbsp coconut oil
  • 2 cups (250g) butternut pumpkin, grated
  • 1 onion, chopped
  • 2 tsp fresh ginger, grated
  • 3 tsp garam masala
  • 1 tsp ground turmeric
  • 400 g can diced tomatoes
  • 400 g can chickpeas, rinsed, drained
  • 1/2 cup water
  • 125 g haloumi, sliced
  • 250 g packet microwave brown and wild rice, cooked
  • 1 tbsp extra virgin olive oil
  • 2 tsp apple cider vinegar
  • toasted sunflower seeds, lemon wedges to serve


  • 100 g packet baby spinach
  • 1 avocado, seeded, quartered
  • 1 mango, peeled, thinly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 1 cup alfalfa sprouts


  1. In a saucepan, heat half the oil on high. Sauté pumpkin, onion and ginger for 4-5 minutes until softened. Stir in spices and cook for 1 minute.
  2. Add tomato, chickpeas and water, then bring to a simmer. Reduce heat to low and cook for 8-10 minutes until thickened. Season to taste.
  3. In a medium frying pan, heat remaining oil on high. Cook haloumi slices for 1 minute each side until golden brown. Divide between four serving bowls with rice.
  4. For salad: Arrange all salad ingredients among bowls with dhal and rice, separating into sections.
  5. Top each bowl with haloumi. Drizzle with oil and vinegar, then sprinkle with sunflower seeds. Accompany with lemon wedges.

This recipe first appeared in Woman's Day.

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