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Charred Crucifer Bowl
NourishMainModerateVeganGluten FreeDairy Free

Charred Crucifer Bowl

Smoky roasted brassicas with chickpeas wakame and tahini herb chimichurri

25 minutes prep40 minutes cookServes 4640 kcal per serving

The Story

Dense with green life this bowl celebrates crucifers transformed by high heat. Charred edges and a vivid herb chimichurri made creamy with tahini create a dynamic counterpoint to tender chickpeas and seaweed umami.

Nourish through contrast. Fire unlocks bitter and sweet while layered herbs anchor flavor and resilience. This bowl is a ritual of abundance and repair.

Ingredients

  • Cauliflower Florets400 g
  • Broccolini200 g
  • Red Cabbage Wedges200 g
  • Cooked Chickpeas400 g
  • Rehydrated Wakame20 g
  • Toasted Almonds50 g
  • Fresh Parsley30 g
  • Fresh Cilantro20 g
  • Chives10 g
  • Tahini80 g
  • Garlic Cloves2
  • Toasted Sesame Seeds20 g
  • Smoked Paprika1 teaspoon
  • Sea Salt1 teaspoon
  • Black Pepper1 teaspoon

Method

  1. 1Toss cauliflower broccolini and red cabbage in a light coat of tahini thinned with water season with smoked paprika sea salt and black pepper and roast at 220 C until edges are deeply charred about 30 minutes
  2. 2While vegetables char crisp the cooked chickpeas in a hot skillet to add texture then fold in wakame to warm through and release umami
  3. 3For the tahini herb chimichurri pulse parsley cilantro chives garlic tahini and a few tablespoons of water to a vibrant sauce that balances herb lift and creamy weight
  4. 4Layer the bowl with roasted crucifers crisp chickpeas and a generous drizzle of chimichurri
  5. 5Scatter toasted almonds and sesame seeds for crunch and finish with an extra handful of raw chopped parsley for brightness

Nutrition

Per serving

30g
Protein
65g
Carbs
30g
Fat
Calories640
Fibre18g
Sugars10g

Vitamins

Vitamin C120 mg
Vitamin K120 micrograms
Folate140 micrograms

Minerals

Iron6 mg
Calcium180 mg
Potassium1200 mg

Utensils

OvenBaking TraySkilletBlender Or Food ProcessorMixing BowlServing Tongs

This way of cooking

Botanical Density

Phytonutrients and plant diversity — thirty plants a week.

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