Veggie Bowl

  • Author: Kim-Julie Hansen
  • Yield: 1 serving 1x


A deliciously nutritious veggie bowl that you can enjoy as a lunch on the go or a hearty dinner at home.



For the turmeric cauliflower:

1 cup cauliflower, chopped

1/2 tsp ground turmeric 

2 tsp coconut oil 

sea salt and pepper to taste

For the roasted acorn squash:

1/4 acorn squash, seeds removed and cut into wedges

1 tsp olive oil

1/4 chili flaskes

1 pinch sea salt

For the chili paprika chickpeas:

1/2 cup cooked chickpeas 

1/2 tsp chili powder

1/2 tsp smoked paprika

1/4 tsp sea salt 

For the zucchini noodles:

1/4 zucchini

1/2 handful fresh parsley, chopped

Other ingredients:

1/3 cup cooked quinoa 

Fresh herbs or micro greens of choice to garnish (optional)


2 tbsp tahini

1 tsp beet powder (or 1 tbsp beet juice)

1 lemon, the juice

3 tbsp water


For the turmeric cauliflower:

1. Sauté the cauliflower and seasonings in the olive oil at medium heat for 5 minutes. Mix well. 

For the roasted acorn squash:

1. Bake at 400F for 45 minutes. 

For the chili paprika chickpeas:

  1. Mix all ingredients. 

For the zucchini noodles:

  1. Spiralize the zucchini using a spiralizer or vegetable peeler and mix with the parsley. 


  1. Mix all ingredients in a small bowl using a fork or a whisk. The beet powder is optional. 


Serve all ingredients in a bowl and enjoy!