4 Easy & Delicious Nourish Bowl Ideas

A nourish bowl is a wholesome and nutrient rich meal that is also an excellent option for a healthy yet delicious lunch/ dinner. They are so versatile! 

So how do you create a nourish bowl from scratch?

Here are 5 easy steps!

1. Choose a base- any carbs of your choice like quinoa, red rice, couscous, whole grain pasta, etc. You could even use a leaf base with lettuce, kale or arugula. But I’m a true blue bong, so I need my white rice once a day 😛 I generally end up using that.

2. A protein main- lean chicken or turkey, lentils, eggs, fish, chickpeas, kidney beans, cottage cheese, etc. There are endless varieties to choose from!

3. A side- you could choose from roasted sweet potatoes, stir-fried or grilled veggies, falafel, etc. Whatever makes you happy 🙂

4. A fresh salad- Eat the rainbow as they say! Get creative here. You can add cabbage, carrots, sprouts, microgreens, kale, spinach, coleslaws, the works.

5. A dip/ healthy fats and other add ons- To amp up your nourish bowl, add a dollop of any homemade sauce, yogurt, tahini, guacamole, nut butter, sour cream, etc. Healthy fats are such a comforting and a delicious add on.

I will share 4 such nourish bowl ideas, with recipes for a few of them. The main objective is to give you an idea of how to create such a bowl that’s perfectly customised to your taste and preferences and make your lunches truly wholesome!

So for the first nourish bowl, I used white rice as my carb and also chose good old rajma (red kidney beans) as my main protein. Sides were some homemade roasted plantain chips. For greens, I threw in some steamed zucchinis, pickled purple cabbage, kale and carrots. All finished off with a big dollop of Icelandic skyr yogurt. 

2. A rainbow nourish bowl for some healthy and scrumptious lunch inspiration 🥙

Yogurt and herb grilled chicken thighs with baked sweet potato fries, kale rice, fresh coleslaw (no mayo) and pickled baby radish. All homemade from scratch 🤍

I love kale rice!
It’s one of the best ways to use your leftover rice and make it nutritious. Just stir fry kale leaves in lots of garlic, shallots & dried red chillies & finish off with a sprinkling of dried fenugreek (kasuri methi) after adding the cooked rice.

If you love coleslaw, but want to avoid using mayo, then read on for a lip-smacking healthy version 🙂

Finely slice some purple and green cabbage along with carrots. Prepare a sauce by mixing hung yogurt, salt, pepper, lime juice, crushed garlic and honey/ agave in a bowl. Add little water and make a slightly thick batter. Throw in the chopped veggies, mix well and keep refrigerated until serving. So delicious without the nasties 💯

3. Next up is the Mediterranean style turmeric and almond rice; rosemary, garlic and lemon chicken with a side of sumac roasted veggies; finished off with some zucchini 🤍

I really enjoy creating these rice bowls that are not only delicious but also loaded with goodness!

Here’s the recipe of the chicken and yellow rice. Super easy and yum!

For the chicken- Marinate the chicken breasts with olive oil, fresh rosemary, lime juice, grated garlic, salt and paprika for 30 mins. Place a slice of lime & a rosemary sprig on top and bake in a preheated oven for 30-35 minutes at 210 C. Juicy and perfectly done!

For the rice- Heat a tsp of butter in a deep bottomed pan and fry some chopped garlic and shallots. Add the chopped almonds (skin removed) and fry for a minute or two.

Now throw in basmati rice, 1/2 tsp of turmeric and mix everything well. Add water (for 1 cup rice, 1.5 cups of water) and season with salt. Cook until the rice is all done and fluffy.

4. Vietnamese noodle bowl 🥙

Saving the best for last 😀

This nourish bowl is a Vietnamese style vermicelli noodle bowl.
A delicious bowl comprising of fresh herbs, lemongrass prawns, cucumber, radish, rice noodles topped with peanuts and a generous squeeze of lime and sriracha🤍

It’s so flavourful and has a wonderful balance of sweet/ savoury and tang! 

There you go! It’s as simple as this. Go ahead and create your own nourish bowl and stay healthy! Feel free to ask me any questions in the comment section.

Bon Appetit 🙂

Turkish Sambali (Eggless Semolina Cake with Almonds)

Moist and decadent, the eggless semolina cake with almonds drenched in a lemon-sugar syrup is a popular Turkish dessert quite similar to basbousa and you can find them on the countless street side eateries in Turkey😋

Only 5 ingredients and 10 minutes of prep, it can’t get any simpler to make a delicious yet easy dessert on weekends when you don’t want to toil much in the kitchen.

The sugar syrup to glaze the sambali varies- sometimes it’s rose, sometimes lemon or even orange. I prefer lemon for it’s refreshing citrusy zing.

Try this easy recipe to make your tea time more delicious 🙂

Ingredients:

For the cake:

1 cup granulated sugar (I used brown)

2 cups semolina (preferably fine)

1 cup milk (preferably full fat)

1/2 tsp baking soda

Soaked and peeled almonds for garnish

For the syrup:

3/4 cup sugar

1 cup water

2 tbsp lemon juice (you can switch this with rose water or orange juice)

Method:

In a bowl, mix together the granulated sugar, semolina, baking soda and milk.

Now pour the batter into a baking dish lined with a parchment paper and let it rest for at least 30 minutes to an hour. This will help the semolina absorb all the milk.

Now make cuts on the set batter with a knife into your desired shape and garnish with peeled almonds (soak the almonds in hot water for 15-20 minutes to remove the skin easily).

Bake in a preheated oven for 35-40 minutes at 170 degree Celsius (or until a knife comes out clean, when inserted).

Prepare the sugar syrup in a pot by boiling 3/4 cup sugar and 1 cup water on medium heat. Squeeze 2 tbsp lemon juice in between and let the syrup cool down and all the sugar dissolves.

Now drizzle the syrup over the sambali making sure it glazes the whole cake. You can serve immediately but the best way would be to let it rest for at least 2 hours before serving (so that the cake soaks up the syrup nicely).

Enjoy with your evening tea 🤍

Easy Filipino Chicken Adobo

From crystal clear blue waters to some of the best white sand beaches in the world, the Philippines is abundant with natural beauty but its food is relatively less explored as compared to Thai or Vietnamese.

The classic Filipino chicken adobo is a foodie’s delight- sweet and tangy, braised in a sticky glossy sauce. Heaven on a plate 😋

Known as the unofficial national dish of the Philippines, all families have their own version and style of making chicken adobo. It’s surprisingly easy and a no fail recipe with the meat simmered in a fusion of vinegar, soy, garlic, bay leaves and peppercorns.

Ingredients:

8-10 (bone-in) chicken pieces

1/3 cup cane sugar vinegar (or any other regular vinegar)

1/4 cup light soy sauce

2 tbsp palm sugar (or brown sugar)

1/4 tsp black pepper powder

1 tsp whole black pepper corns

2 large bay leaves, torn into smaller pieces

1 tsp grated ginger

6 fat cloves of garlic finely chopped

1 onion sliced

2/3 tsp cornflour mixed in water for a runny slurry

Salt to taste

Any white oil for frying

Method:

Marinate the chicken (bone-in) pieces in palm sugar, light soy sauce, vinegar, grated ginger, black pepper powder and some chopped garlic. Keep aside for at least 30 minutes.

Heat a wok with oil and lightly fry the chicken pieces (without the marinade) until they are golden brown. Remove them from the wok.

Add a little more oil in the same wok and throw in the chopped onion and garlic. Sauté until they are cooked. You could also add some chopped red chilies.


Now add peppercorns, bay leaves and the chicken pieces along with the marinade. Continue to stir fry for a couple of minutes on high heat.


Add little water, cover the wok and let it simmer on low heat for at least 30-35 minutes.

Now remove the lid and add the cornflour slurry if you want to thicken the sauce. It is supposed to be sticky and brown, not runny.

Cook for some more time until your desired consistency is reached or until the sauce has almost reduced to half.

Serve hot with rice 🤍

Bhapa Doi (Baked Yogurt) Cheesecake: Eggless & No Cream Cheese

Say mishti doi once and most faces light up- from Bollywood celebrities to those far away from their homeland Bengal. It’s an emotion after all!

But its lesser known and equally delicious cousin Bhapa doi (steamed yogurt) deserves a mention too!
With a creamy and light pudding-like texture coupled with the earthy flavour of nolen gur (date palm jaggery), this cheesecake is a sure winner this winter ❄️

You could play around with different toppings like strawberry glaze or chocolate shavings or you may also mix fresh mango puree in the cake batter to make it even more sinful.

With minimal ingredients and a hassle-free baking technique, this cheesecake comes together in a snap! Try it once and feel the magic 🙂

Ingredients:

2 cups parle g/ good day or any digestive biscuit crumbs

1/2 cup melted butter

200 g plain yogurt

100 g hung yogurt

300 ml condensed milk

1 tsp vanilla essence

3 tbsp liquid nolen gur (date palm jaggery)

4-5 tbsp fresh milk (preferably full fat)

Chopped almonds and pistachios for garnishing

Method:

In a bowl, add 2 cups of Parle g/ Good day or any other digestive biscuit crumbs and the melted butter. Mix thoroughly until well combined. Now press the crumbs into an even layer at the bottom of an 8-9 inch spring foam pan. Keep refrigerated for at least 15-20 minutes.

In another bowl, gently fold with a spatula the following ingredients- plain yogurt, hung yogurt, condensed milk, vanilla essence, liquid nolen gur and fresh milk. Don’t use a whisk! Just mix the ingredients with a spatula without over mixing, else the cake may crack while baking.

The best thing about bhapa doi/ steamed yogurt is that there is no fixed measurement of ingredients unlike regular baking. You can add/ reduce the quantities depending on how sweet you want the cheesecake to be but just make sure that the batter is of slightly thicker consistency.

Pour the batter into the cake pan.

Put few drops of the liquid gur/ jaggery on top with a spoon and now spread them with a toothpick/ skewer to your liking and create any random design as seen the pictures below.

Bake in a pre-heated oven at 170 degree Celsius for 50 minutes. Don’t forget to pour some hot water on a baking tray and place the cake pan on top and then bake (water bath).


Refrigerate for at least 5 hours and serve chilled garnished with chopped almonds, pistachios and a drizzling of some warm nolen gur🤍