Power Bowls by DK

Author:DK
Language: eng
Format: epub, pdf
Publisher: DK Publishing

Method

1 Preheat the oven to 425°F (220°C).

2 Slice the tomatoes in half, drizzle with oil, and season. Roast them in the oven for 10 minutes, until soft, but holding their shape.

3 Make the “rice” by blending the cauliflower in a food processor.

4 Heat the coconut oil in a large, lidded frying pan on the stove. Add the onion and garlic. Cook for 3–4 minutes, uncovered, until soft.

5 Add the cauliflower with 1 tbsp water, cover, and cook for 4–5 minutes until the cauliflower is softening, but is al dente. Add the raisins and cilantro and stir. Remove from the heat.

6 Toast the pine nuts in a pan for 2–3 minutes until browning.

7 Whisk the dressing ingredients in a small bowl to combine.

8 Place the “rice”’ in a bowl. Add the cucumber slices, roasted tomatoes, and falafels. Sprinkle with the toasted nuts and pomegranate seeds, then drizzle with the tahini and lemon dressing. Season with salt and pepper.

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