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Aurora Morning Bowl
NourishBreakfastModerateVeganGluten FreeDairy Free

Aurora Morning Bowl

Roasted rainbow vegetables with nori herb pesto and a berry bright finish

20 minutes prep25 minutes cookServes 2520 kcal per serving

The Story

Sunrise on a plate. A layered bowl that celebrates color and texture with roasted rainbow vegetables, tender crucifer florets, and a silky seaweed herb pesto. Fresh berries and toasted seeds finish the dish with a crisp sweet counterpoint that lifts the morning and steadies the day.

Nourish through contrast. Char and roast to deepen savory notes. Layer fresh herbs to keep the aroma alive. Use seaweed for mineral depth and berries for a gentle sweet note that supports slow energy.

Ingredients

  • Rainbow Carrots200 grams sliced lengthwise
  • Golden Beet120 grams peeled and cubed
  • Red Pepper1 medium seeded and quartered
  • Broccoli Florets150 grams
  • Red Cabbage100 grams thinly shredded
  • Scallions3 trimmed and halved
  • Garlic Cloves3 peeled
  • Cooked Chickpeas1 cup
  • Nori Flakes2 tablespoons
  • Flat Leaf Parsley1 cup packed
  • Fresh Basil1 cup packed
  • Toasted Almonds1/3 cup roughly chopped
  • Hemp Seeds2 tablespoons
  • Blueberries1/2 cup
  • Lemon1 juice and zest
  • Extra Virgin Olive Oil4 tablespoons
  • Sea Saltto taste
  • Smoked Paprika1 teaspoon
  • Black Pepperto taste

Method

  1. 1Toss carrots beets red pepper and broccoli with two tablespoons of olive oil sea salt and smoked paprika. Roast on a hot sheet pan at 220 C until edges caramelize and vegetables are tender about 20 minutes.
  2. 2While vegetables roast pulse parsley basil nori flakes toasted almonds garlic lemon juice one tablespoon olive oil and a pinch of salt in a blender to make a coarse pesto. Stir in hemp seeds and adjust acidity with zest.
  3. 3Char the scallions in a hot skillet with a drizzle of oil until blackened in spots and fragrant. Warm the chickpeas with a pinch of salt and a splash of lemon.
  4. 4Assemble bowls with shredded cabbage as a base roasted vegetables and chickpeas. Spoon the nori herb pesto over the top scatter blueberries and toasted almonds and finish with a drizzle of olive oil and cracked pepper.

Nutrition

Per serving

20g
Protein
56g
Carbs
26g
Fat
Calories520
Fibre12g
Sugars16g

Vitamins

Vitamin A15000 IU
Vitamin C85 mg
Vitamin K120 mcg

Minerals

Iron4 mg
Calcium120 mg
Magnesium90 mg
Potassium900 mg

Utensils

Sheet PanOvenBlenderSkilletMixing BowlKnife

This way of cooking

Botanical Density

Phytonutrients and plant diversity — thirty plants a week.

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