The Nourish Bowl: a weeknight ritual

Why this bowl

Some evenings call for food that feels generous without asking too much of you. This bowl is built on fibre, colour and protein, and it is naturally gluten free, which matters in my own kitchen as someone living with celiac disease.

Think of it as a template, not a rulebook. Swap vegetables with the season and keep the structure.

Care for the mind and the body, together.

Ingredients

1 cup cooked quinoa, 2 carrots, half a cauliflower, a handful of Brussels sprouts, 1 can chickpeas, kale, red onion, parsley and dill.

For the dressing: 3 tbsp tahini, juice of one lemon, 1 small garlic clove, cold water to loosen, and a pinch of flaky salt.

Method

Roast the vegetables and chickpeas at 425°F for 25 to 30 minutes, turning once. Massage the kale with a little olive oil and salt.

Whisk the dressing until it turns pale and silky. Build the bowl on quinoa, finish with herbs and a generous drizzle.

A note on enjoyment

Nourishment is also about pleasure. Eat this somewhere you like, slowly, and notice how it feels. That attention is part of the practice.