Savoury Safari: Summer Bliss bowl

Jan 15, 2018 Safari Prep
  • Share on:
  • Facebook
  • Twitter
  • Pinterest

“This dish was inspired by my love of fresh, healthy and colourful ingredients. As a chef I believe that a meal is not just about cooking presentable and enjoyable food but also about the food’s nutritional or health value” – Freedom Nxele, Wilderness Safaris Premier Chef Trainer.

Now that you are back from the holidays, you may be thinking of new ideas for healthy cooking to add to your recipe book.

One meal that we’re really enjoying is the Summer Bliss Bowl brought to you at our Premier Camps in Botswana, and a new addition to our menu.

Light, healthy and delicious…

You will need:

• 2 tablespoons (30 ml) fresh lemon juice

• 2 tablespoons (30 ml) Dijon mustard

• 1 medium clove garlic, minced

• 2 teaspoons (10ml) pure maple syrup, or to taste

• ½ teaspoon pink Himalayan salt or fine sea salt, or to taste

• Freshly ground black pepper, to taste

• 6 to 8 tablespoons (90 to 125 ml) extra-virgin olive oil, to taste

• 1 ½ cups (300 g) uncooked quinoa

• 2 tablespoons (180 g) fresh green beans, ends trimmed and chopped into bite-sized pieces

• 2 cups (170 g) fresh snap peas, ends trimmed and chopped into bite-sized pieces

• 2 cups (220 g) yellow pepper strips

• Salt

• 1 to 2 cups (30 to 60 g) baby spinach

• 1 medium carrot, peeled and spiralized/julienned

• 1 to 2 avocadoes, pitted and sliced

• ¾ cup (120 g) toasted pumpkin seeds

Follow these four steps:

1. For the house vinaigrette: add the vinegar, lemon juice, Dijon, garlic, maple syrup, salt and pepper and then the olive oil. Taste and add additional maple syrup or oil if desired.

2. Cook the quinoa: in a medium saucepan, add the quinoa along with 2 ¼ cups (560 ml) water. Stir to combine. Increase heat to high and bring to a low boil. Immediately reduce the heat to medium-low and cover with a tight-fitting lid. Cook for 13 to 16 minutes until the water is absorbed and the quinoa is fluffy. Season to taste.

3. Sauté the vegetables: add the olive oil, green beans, sugar snap peas and peppers to a large skillet or wok. Sauté the veggies over medium-high heat for about 2 minutes, until tender but not overcooked. At the end of cooking, stir in the spinach.

4. To assemble: Stir all the cooked quinoa into the skillet veggie mixture. Increase heat to medium and cook until warmed throughout. Taste and add more salt and pepper if desired. Portion the quinoa/veggie mixture into large shallow bowls. Top the bowls with the carrot, beet, avocado and a generous amount of toasted pumpkin seeds. Lastly, shake the house vinaigrette and drizzle about 3 to 4 tablespoons all over the top of each bowl.

And enjoy!

  • Share on:
  • Facebook
  • Twitter
  • Pinterest
Previous Next

By Freedom Nxele

Meet Premier Camp Chef Trainer in Botswana, Freedom Nxele – a professional Fine Dining and A la Carte chef who originally hails from KwaZulu-Natal in South Africa. After school Freedom trained at the prestigious Fern Hill Training College where he achieved a Diploma in Professional Cookery and enjoyed the distinction of being the top chef student of the year for two years in a row. He is currently studying for a degree in Food & Nutrition Science.

More by this contributor

Comments