My Balanced Bowl Meals

Baharat spiced and roasted eggplant with spiced tomato relish and yogurt served on a bed of soured quinoa.

Ethiopian vegetable spiced stew of cabbage, carrot and potato. Served with steamed rice.

Ethiopian spiced red lentil stew served with soured quinoa tossed with parsley and dates.

Slow cooked beans served with homegrown sweet potato mash herby lime salsa drizzle.

Moroccan inspired spiced chickpeas served with soured quinoa and fresh herbs

Roasted homegrown baked sweet potato and eggplant, creamy tahini sauce and homemade kraut

Slow cooked red kidney beans with Mexican spices served on a baked sweet potato with avocado, coconut yoghurt and slaw.

Slow cooked lentil ragu served on a homegrown baked sweet potato

Served with homemade sourdough ciabatta. Homemade GF seedy bread available on request.

Maple roasted homegrown sweet potato and brussel sprouts, red onion, walnuts and herbs tossed with baby spinach and quinoa.

Roasted homegrown pumpkin, salad greens, homemade kraut and crispy tempeh served with steamed millet and peanut/miso dressing.

Combo of GF loaves (sweet potato & quinoa loaf /seed & fennel loaf), kraut, tumeric hommus, cashew cheese, roasted cherry tomato, spiced nut and seed mix.

Banana flower, mushroom and silken tofu laap, with fresh herbs and toasted rice powder. Served with steamed rice

Homemade tempeh cooked in a lime and lemongrass paste, served with Thai inspired paw-paw salad and steamed rice.

Pumpkin soup infused with lemongrass, ginger, chilli, ginger and coconut.

Vietnamese Pho noodle soup recreated into a salad! With wombok, broccoli, carrot and tofu

Steamed seasonal homegrown vegetables and egg, homemade crispy tempeh with steamed rice. Dressed with pecel (traditional Indonesian peanut sauce)

Indonesian inspired steamed vegetable salad topped with coconut, galangal, chilli and kaffir lime sprinkle served with steamed rice.

A vegan twist on a traditional Sichuan dish, served with steamed jasmine rice.

Savoury Asian rice porridge infused with onion, garlic, ginger, lemongrass and coconut. Served with fresh Asian herbs, chilli-crisp oil and fried shallots

Tubu Tubu style (Japanese wholegrain cooking) broccoli tossed with a miso and chia paste. Served with corn and millet rice and homemade kimchi.

Korean inspired steamed beansprout, mushroom and kimchi rice served with spicy sesame, soy drizzle.

An Ayurvedic comfort food of moong dhal (dried and split mung bean), peas, carrot and brown basmati rice, simmered to a porridge like consistency. Served with homemade fermented spiced mango and coconut chutney and corriander.

Served with homegrown spinach and baked potato

Served with steamed jasmine rice.

Seasonal vegetables with traditional Indian spices, served with steamed rice.