#Gks bowl – four seasonal veggie bowls

By: David Frenkiel, Luise Vindahl Andersen
From: Green Kitchen At Home
Serves: 1
Photographer: David Frenkiel

This is how we create the lunch and dinner bowls that we have been sharing on social media over the years. Obviously, nourishing bowls like these can contain a wild mix of ingredients, but we try to make sure that we cover different ingredient types – a protein source or grain, healthy fats, baked veggies, raw veggies and raw fruit, leafy greens, dipping sauces and crunchy toppings – for a delicious and well-balanced bowl. We use many of the recipes from the Fridge Favourites chapter as the bases for these bowls, then add fresh, seasonal produce that we pick up from the store on our way home from work. As seasons, produce and availability vary between countries, don’t feel you have to follow the recipes to the letter, but instead use them as a template and freestyle with the best vegetables and fruit you can find.

Ingredients

Quantity	Ingredient

Spring

Quantity	Ingredient
	Quick quinoa, cooked, mixed with perfect pesto
	oven-roasted whole baby carrots, see recipe note
	steamed or blanched or fresh peas
	shaved asparagus
	shaved raw radish
	lettuce leaves
	cubed ripe pear
	herbs

To serve

Quantity	Ingredient
	toasted sunflower seeds
	sea salt
	freshly ground black pepper
	extra-virgin olive oil

Summer

Quantity	Ingredient
	Lazy lentils, cooked
	green and yellow courgette, sliced and grilled or sauteed
	shaved raw fennel and fennel fronds
	halved heirloom tomatoes
	baby spinach leaves
	halved fresh strawberries
	halloumi, sliced and grilled or pan-fried

To serve

Quantity	Ingredient
	ajvar sauce, (roasted red pepper sauce)
	roughly chopped fresh mint leaves
	roughly chopped toasted almonds
	sea salt
	freshly ground black pepper
	extra-virgin olive oil

Autumn

Quantity	Ingredient
	cooked millet
	oven-roasted cubed aubergine
	shaved raw chioggia beetroot
	kale leaves, stems removed
	fresh blueberries
	halved soft-boiled free-range egg sprinkled with sumac, smoked paprika or za'atar

To serve

Quantity	Ingredient
	Heavenly hummus
	roughly chopped fresh flat-leaf parsley leaves
	toasted pumpkin seeds
	sea salt
	freshly ground black pepper
	extra-virgin olive oil

Winter

Quantity	Ingredient
	cooked cannellini beans or beans, choiced
	Roasted roots and veg
	spiralized or shaved raw courgette
	Three wild fermented krauts, Golden Sauerkraut
	lettuce leaves
	sliced apple

To serve

Quantity	Ingredient
	ull-fat plain unsweetened yoghurt, of choice
	Savoury granola – salad’s best friend
	sea salt
	freshly ground black pepper
	extra-virgin olive oil

Method

Toss the millet or beans with some oil or dipping sauce. Arrange the quinoa, lentils, millet or beans in a bowl alongside the cooked, raw (and fermented, if using) vegetables, leafy greens, fruit, and source of protein. Serve topped with a dollop of your chosen sauce (pesto, ajvar, hummus or yoghurt), a scattering of herbs (if using), a sprinkling of the seeds or nuts and seasoning, and a drizzle of the oil.

For the cooked vegetables

Drizzle the vegetables with extra-virgin olive oil, season to taste with sea salt and freshly ground black pepper and toss until well coated before grilling, sautéing or roasting at 200°C for 20–30 minutes or until tender and golden.

For the raw vegetables

Drizzle the vegetables or lea greens with extra-virgin olive oil, freshly squeezed lemon juice, season to taste with salt and pepper and toss until well coated.