I haven’t posted a savory dish for a long time. Primarily because I don’t cook a lot of exciting stuff, I usually throw together some seasonal veggies and add a tahini-lemon dressing. Or I make a good old avocado toast. But over the last couple of months, I received a lot of requests for more savory dishes. Because who bakes a cake each week (except me!)?
So here comes a recipe for a colorful and delicious rainbow bowl. I combined two dishes I recently discovered: turmeric spiced cauliflower rice and honey-roasted radishes. The recipe for the honey-roasted I found in an NYC-themed cookbook from Madame Cuisine.
Both recipes individually are a hit and became go-to dishes over the last couple of weeks. But combined with baby spinach and topped with a poached egg, it’s a wholesome and super exciting meal!
Even when it’s getting warmer outside, I prefer warm meals. So I add the cauliflower rice and the roasted radishes to the rainbow bowl when they are still warm. But you can also prepare them in advance, making this a great lunch you can pack for work (without the poached egg).
Are you looking for more healthy savory dishes? Check out the recipe for this buddha bowl or the Sicilian roasted cauliflower (my favorite!).
Have fun cooking!
Love,
Marion
A word about eggs:
I am not a strict vegan but do follow a plant-based diet most of the time (read more about my dietary approach here). At home, I banished dairy from my fridge entirely (hello oat milk and coconut yogurt!) without feeling like I am missing out on anything. Mostly because my stomach is much happier without any dairy products. But I do love a poached egg now and then. When I do buy eggs though, I only purchase them at the farmers market or my organic grocer. Because I want to make sure, that the chickens are treated in the best possible way. Did you know that at most farms – even organic ones – male chickens are ground alive because they don’t produce any eggs? So I highly encourage you to check the labels next time you purchase your eggs.
Rainbow Bowl
Ingredients
- For the honey-roasted radishes:
- 15-20 radishes
- 2 tablespoon olive oil
- Juice of 1 lemon
- 1 tablespoon honey
- Salt and pepper to taste
- For the turmeric spiced cauliflower rice:
- 1 medium-sized cauliflower
- 2 tablespoon olive oil
- 1 teaspoon turmeric
- 1 piece (thumb-size) fresh ginger, finely chopped
- Salt and pepper to taste
- Other ingredients:
- 250g baby spinach
- 4 organic free-range egg
- Nuts or seeds (I used roasted soybeans)
Directions
- Step 1 Start with making the radishes. Preheat the oven to 220°C / 430°F. Wash the radishes and cut in quarters. In a small bowl mix olive oil, lemon juice, honey, salt, and pepper. Add radishes and mix well until the radishes are well coated. Transfer to a baking dish and bake for 20 minutes, stirring occasionally.
- Step 2 In the meantime make the cauliflower rice. Remove all greens, cut into large chunks, wash, and thoroughly dry cauliflower. Using a food processor, grate the cauliflower into “rice.” Alternatively, you can use a box grater.
- Step 3 In a large pan, heat olive oil, turmeric, and ginger. Add cauliflower rice and sauté over medium heat. Cover with a lid, so the cauliflower steams and becomes more tender. Cook for 5-8 minutes., then season with salt and pepper.
- Step 4 Wash baby spinach and poach the egg.
- Step 5 Assemble all components in a bowl and sprinkle with seeds or nuts.
