Kickstart your healthier eating journey with this vibrant and nourishing BCO Baie Bowl. Packed with roasted baby marrows, sweet potatoes, and a hint of Banhoek Chilli Oil, this bowl is bursting with flavour and wholesome goodness.
Fresh greens, crunchy carrot ribbons, creamy avocado slices, and tangy pickled onions come together in a harmonious blend, topped with a rich, roasted garlic dressing that brings everything to life. Perfect for meal prep or an easy, satisfying lunch, this veggie bowl can be customized with pan-fried halloumi or grilled chicken for a non-vegan twist. Healthy, hearty, and irresistibly delicious!
Use the listed ingredients below and shop online at your nearest Sainsbury or visit our store locator for more stockists.
SERVES: 2
PREP TIME: 20MINS
COOKING TIME: 30MINS
INGREDIENTS:
4 medium baby marrows
4 medium orange sweet potatoes
1 garlic head
3 tbsp Banhoek Chilli Oil
3 medium carrots ribbons
1 bag of fresh lettuce greens of choice
2 avocados, sliced
4 pickled onions, sliced
For the dressing:
¼ cup pickled onion brine
3 tbsp Banhoek chilli oil
2 tbsp honey (optional) or maple syrup
2 tbsp Dijon mustard
COOKING METHOD:
Prep the vegetables:
Preheat the oven to 180’c. Slice the baby marrows and sweet potatoes and place in a large bowl. Drizzle with Banhoek Chilli Oil and sprinkle over seasoning. Mix well and place on a roasting tray lined with baking paper.
Prep the garlic:
Slice the garlic head in half and place it onto a piece of baking paper, drizzle generously with Banhoek Chilli Oil and sprinkle with salt. Crinkle up the paper to cover and seal the garlic. This will allow it to steam slightly while cooking.
Place the garlic parcel onto the veg tray and into the oven for 30mins until the veg are soft when you insert a knife into the pieces.
The dressing:
To make the dressing, place half the roasted garlic in a jar and mash to form a paste. Then add the remaining ingredients, close the jar and shake well until a smooth creamy dressing forms.
Assemble the salad:
Fill a salad bowl with your favourite greens, carrot ribbons, top with roasted veg, sliced avocado, pickled onions and generously drizzle over the dressing.
*For a non-vegan version - serve with pan-fried halloumi or grilled chicken pieces
*The veg and garlic can be roasted the night before, ready to go for your lunch the next day or double the quantities and meal prep lunches for the week. Simply roast a big batch of veg and make your dressing and add the fresh ingredients each day.
