Harvest Bowl Recipe

Cook quinoa

Combine rinsed quinoa and 1 cup water in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and let cool slightly.

When cool, fold in diced cucumber, cherry tomatoes, parsley, 1 tsp olive oil, 1/2 tbsp lemon juice and 1/8 tsp salt. Taste and adjust seasoning.

If using raw beets, roast whole wrapped in foil at 400°F (200°C) for 45–60 minutes until tender; peel and dice. For pre-cooked beets, just dice. Combine diced beets with sliced red onion, 1 tbsp red wine vinegar, 1/2 tbsp olive oil, 1/8 tsp salt and a pinch of black pepper. Fold in crumbled feta if using. Chill until assembly.

Massage kale with 1 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp maple syrup or honey, 1/4 tsp salt and a pinch of black pepper. Use your hands to rub the dressing into the leaves for 1–2 minutes until leaves soften and darken. Set aside.

In a food processor combine 1 cup chickpeas, 2 tbsp tahini, 1 tbsp lemon juice, 1 garlic clove, 1 tsp olive oil, 1/4 tsp ground cumin and 1/4 tsp salt. Process while adding 1–2 tbsp water or reserved aquafaba until smooth and creamy. Taste and adjust lemon, salt or cumin. Transfer to a bowl and drizzle a little olive oil on top.

Preheat a small skillet over medium heat. Toss 1 cup drained chickpeas with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp ground cumin and 1/4 tsp salt. Cook, stirring occasionally, 6–8 minutes until chickpeas are warmed through and edges begin to brown and crisp. Remove from heat.

Preheat oven to 425°F (220°C). Toss halved Brussels sprouts with 1 tsp olive oil, 1/8 tsp salt and a pinch of black pepper. Spread on a baking sheet cut-side down and roast 15–18 minutes until caramelized at the edges and tender. Alternatively, pan-sear sprouts cut-side down in a hot skillet 6–8 minutes.

Toss thinly sliced onion with 2 tbsp flour, 1 tsp cornstarch, and 1/4 tsp salt until lightly coated. Heat 3 tbsp oil in a small skillet over medium-high heat. Add onions in a single layer and fry, stirring or shaking the pan, 3–5 minutes until golden and crisp. Drain on paper towel and season immediately with a pinch more salt. For a lighter option, shallow-fry or bake the coated onions at 400°F (200°C) for 10–12 minutes until crisp.

Halve, pit and slice the avocado. Toss slices gently with 1/2 tbsp lemon or lime juice and a pinch (1/16 tsp) salt to prevent browning and season lightly.

Divide the prepared components between 2 bowls (serves 2). In each bowl arrange: a base of 1/2 cup massaged kale and 1/2 cup baby spinach, 1/4 cup quinoa salad, 1/2 cup beetroot salad, 1/2 cup roasted Brussels sprouts, 1/2 cup spiced chickpeas, 2–3 tbsp Fadi's hummus, 3–4 slices avocado and 2 tbsp crunchy onions. Adjust component amounts to fit bowls evenly.

Finish each bowl with a sprinkle of toasted pumpkin seeds or chopped walnuts, a light drizzle of extra-virgin olive oil (about 1 tsp), and a lemon wedge on the side. Serve immediately so avocado and crunchy onions stay fresh.