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Garlic Mushroom Burger

| Vegetarian, Members only

This Garlic Mushroom Burger with tarragon mustard sauce is one of the tastiest vegetarian burgers I’ve ever eaten. Perfect for Meatless Monday or any day when you’d like a plant-based source of protein. I love that this method uses the oven instead of the frying pan – so easy for cleanup. Health benefits Mushrooms are…

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Sweet Potato Roti Flatbreads

| Healthy Lunchbox, After School Snacks, Savoury Snacks, Staples, Members only

These Sweet Potato Roti Flatbreads are a quick and easy wrap to make. I’ve tried lots of different variations on roti and these are my family’s all time favourite. Enjoy them hot as a side with a curry or store and use for school lunches. By including sweet potato, these roti become far more nutritious…

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Creamy Kale Sweet Potato Soup

| Budget Friendly, 30 Minute Meals, Make-ahead Meals, Freezable Meals, Vegetarian, Soups

This Creamy Kale Sweet Potato Soup is a deliciously hearty soup that will warm and comfort the body. Made from simple ingredients, the combination of anti-inflammatory spices, collagen and protein-rich bone broth will nourish your gut. Nutrient dense and fibre-packed from the lentils, nuts and vegetables, it’s a super soup for sure. 

For all you need to know about bone broth and how to make it click here. I love having broth ready in my fridge or freezer so that I can whip up a nourishing soup any time it is needed.

Health benefits

This soup is full of nutrient-dense ingredients that support overall well-being. Sweet potatoes are high in fibre and beta-carotene, which converts to vitamin A for immune and skin health. Kale is rich in vitamins K, C, and antioxidants, while red lentils add plant-based protein and fiber, supporting digestion. Coconut milk provides healthy fats for energy and satiety, and ginger, garlic, and turmeric contribute anti-inflammatory benefits.

Ingredients

A base of onion, cloves garlic, and ginger is sautéed in coconut or olive oil before adding diced sweet potato and warming spices like cumin, coriander, and turmeric. Red lentils and veg or chicken broth simmer together until tender, and kale is gently wilted in the coconut milk. A touch of lemon juice brightens the flavours, while toasted cashews, coriander leaves, and chilli flakes add texture and extra depth.

How to make this creamy kale sweet potato soup

To make this sweet potato kale soup, start by sautéing the onion in a large pot until softened, then add garlic, ginger, and spices. Next, add the sweet potatoes, lentils, and broth, simmering until everything is tender. Stir in the lemon zest, kale, and coconut milk, letting the greens wilt. Finally, add the lemon juice, taste, and adjust the seasoning. If a smooth texture is preferred, blend until creamy.

Serving suggestions and how to store

Serve this dairy free soup in a bowl with a sprinkle of toasted cashews, fresh coriander, and chilli flakes for added flavour and crunch. It pairs beautifully with sourdough flatbread or a hearty grain like quinoa. Store leftovers in an airtight container in the fridge for up to three days or freeze for longer-term storage. Reheat gently over low heat to maintain its creamy texture.

Vary this creamy kale sweet potato soup to suit your dietary needs

For a nut-free version, swap cashews for pumpkin seeds. To keep it vegan, use vegetable stock instead of bone broth. If a smoother texture is preferred, blend the soup completely for a creamy consistency—ideal for kids or those who prefer a velvety soup.

This Creamy Kale Sweet Potato Soup is a deliciously hearty soup that will warm and truly nourish, made from nutritious simple ingredients.
Print Recipe
4.78 from 22 votes

Creamy Kale Sweet Potato Soup

This is a deliciously hearty soup that will warm and truly nourish.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup, Main Course
Servings: 4
Author: Georgia Harding

Ingredients

  • 1 tbsp coconut oil – or olive oil
  • 1 onion/s – diced
  • 4 clove/s garlic – crushed
  • 1 tbsp ginger root – finely grated
  • 500 g sweet potato/s – diced 2-3cm
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground turmeric
  • Sea salt and freshly ground black pepper – to taste
  • 1 ltr stock or broth – of any kind (chicken or vegetable)
  • 60 g split red lentils (⅓ cup)
  • ½ lemon/s – juice & zest
  • 1 bunch/s kale
  • 400 ml canned coconut milk – full fat
  • 40 g raw cashew nuts (¼ cup) toasted
  • ½ bunch/s fresh coriander leaves – optional, to serve
  • chilli flakes – optional, to serve
Metric – US Customary

Instructions

  • In a large pot, melt the coconut oil over a moderate heat and add the onion. Saute for 2 minutes.
  • Add the garlic and ginger and saute for another minute.
  • Add the sweet potato, spices and seasoning and stir-fry for 2-3 minutes.
  • Add the stock or broth and lentils and bring to a rolling simmer for 10-15 mins or until the lentils have softened.
  • Add the lemon zest, tear the kale from the stems and add to the soup with the coconut milk. Heat for a couple of minutes to wilt the kale.
  • Stir through the lemon juice. Taste and adjust the seasoning if necessary.

Thermomix Instructions

  • Add the onion (quartered), garlic and ginger (sliced into thin coins) and chop 5 seconds, speed 5. Add the coconut oil and saute 3 minutes, 100 degrees, speed 1, MC off.
  • Add the sweet potato (cubed), spices and seasoning and saute 3 minutes, 100 degrees, speed 1, MC on. (If you plan to puree this soup at the end, you can chop 5 seconds, speed 5 before sauteeing.)
  • Add the stock or broth and lentils and bring to a rolling simmer, 15 minutes, 100 degrees, speed 1, MC on, or until the lentils have softened.
  • In the final few minutes, through the hole in the lid, add the lemon zest, tear the kale from the stems and add to the soup with the coconut milk.
  • Remove the lid and stir through the lemon juice. Taste and adjust the seasoning if necessary.
  • If you would like a smooth soup, puree 30 seconds, speed 9, MC on.

Serve

Make-ahead

  • Re-heat in a pot over a low heat until just hot.

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Nut-free

Replace the cashews with pumpkin seeds.

Vegan and vegetarian

Replace the bone broth with vegetable stock.

Smooth soup

You can absolutely blend this into a smooth soup if you, if your kids prefer.
 
 
 

Love this hearty soup? Let me know in the comments below.

Healthy Pad Thai

| Budget Friendly, 30 Minute Meals, Pasta and Noodles, Chicken, Vegetarian

This healthy Pad Thai takes me back to one of my favorite travel memories when my hubby and I backpacked through Southeast Asia, including Thailand. One of our favorite street carts was on Khaosan Road in Bangkok, and it had the most incredible Pad Thai. It took me many years to perfect this recipe, so it’s as good as the one we often reminisce about.

I’ve deliberately combined flavors from easy-to-find supermarket ingredients to make the Pad Thai sauce, and I believe I’ve nailed it (so there’s no need for specialty ingredients like tamarind paste or palm sugar). Hubby certainly gives this his stamp of approval—he says it’s ‘the best Pad Thai’!

Pad Thai is such a quick and easy meal. This homemade version is simple to whip up, making it a great option for a fast, nutritious dinner packed with veggies, protein, and fresh herbs. It’s perfect for busy weeknights or whenever you’re craving those vibrant Southeast Asian flavours! Plus, it’s just as quick to make as the total time it takes to order and pick up takeaway from your local Thai restaurant.

Health benefits

Loaded with protein from chicken or tofu and eggs and packed with fresh herbs, garlic, and bean sprouts, this gluten-free Pad Thai is a nourishing meal. The rice noodles are gluten-free, and you can easily adapt the recipe for dairy-free, egg-free, or vegetarian diets, making it suitable for many dietary needs. The fresh lime and coriander also offer a good dose of antioxidants.

Ingredients

This Pad Thai recipe uses classic ingredients like rice noodles, chicken, garlic, and fresh herbs, along with a delicious sauce made from pantry staples like fish sauce, tamari, and rice vinegar. Topped with crunchy peanuts, a squeeze of lime and fresh coriander (cilantro), it’s a complete meal with everything you need for a balanced dish.

How to make healthy Pad Thai

Start by prepping all your ingredients and mixing the sauce. While soaking (or cooking) the rice noodles, stir-fry the onion, garlic, and chicken until cooked through over a medium high heat.. Add the eggs to the pan and scramble them alongside the chicken. Toss in the noodles, fresh mung bean sprouts, garlic chives, peanuts, and the sauce, and stir to combine.

Serving suggestions and how to store

Pad Thai is best served fresh with a generous squeeze of lime and a sprinkle of chopped peanuts and coriander. If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat in a pan over low heat to keep the noodles from getting too soft. You can also freeze the cooked chicken and sauce separately to save prep time next time.

Vary this healthy Pad Thai to suit your dietary needs

To make this peanut-free, swap the peanuts for toasted cashews or leave them out altogether. For a vegan option, replace the fish sauce with sea salt and use extra firm tofu instead of chicken. If you’re egg-free, sub in silken tofu, and for soy-free, use coconut aminos instead of tamari. Add extra stir-fried veggies for a nutrient boost and make it your own! I often add carrots, broccoli or asian greens. If you are a fan of shrimp, feel free to add as well.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For more easy to make, delicious healthy dinner recipes, click HERE.

This healthy Pad Thai is such a quick and easy meal, its taken me many years to create the perfect recipe filled with fresh and tasty flavours.
Print Recipe
4.96 from 23 votes

Healthy Pad Thai

Pad Thai is a classic Thai street food that’s incredibly delicious and satisfying, with its perfect balance of sweet, salty, and tangy flavours. This homemade version is simple to whip up, making it a great option for a quick, nutritious dinner packed with veggies, protein, and fresh herbs. It's perfect for busy weeknights or whenever you’re craving those vibrant Southeast Asian flavors!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Servings: 4
Author: Georgia Harding

Ingredients

Sauce

  • 3 tbsp coconut sugar or rapadura
  • 2 tbsp tomato sauce – or 1 tbsp tomato paste
  • 4 tbsp fish sauce
  • 2 tbsp tamari – or coconut aminos
  • 2 tbsp rice vinegar
  • 1 lime/s (small) juice

Stir fry

  • 250 g rice noodles – Pad Thai (I find Changs brand hold up best)
  • 2 tbsp coconut oil
  • 1 onion/s – finely sliced
  • 4 clove/s garlic – minced
  • 300 g boneless, skinless chicken breasts – or thigh, sliced very thinly (you can also use leftover cooked chicken too)
  • 3 egg/s – whisked in a jug
  • 1 bunch/s garlic chives – cut into 2 cm lengths
  • 120 g bean sprouts (approx. couple handfuls)
  • 60 g roasted peanuts – (½ cup) – finely chopped
  • 1 bunch/s fresh coriander leaves – finely chopped, or Thai basil is lovely too

Serve

  • 1 lime/s – cut into quarters (or lemon)
  • 1 red chilli/s – optional, sliced
Metric – US Customary

Instructions

  • Start with making the sauce by combining all of the ingredients in a small bowl.
  • Prepare ALL of your stir-fry ingredients so they are ready to cook, including whisking the egg into a small jug.
  • Check how your noodles are best prepared. Fill your kettle and put on to boil if they need to be soaked. Or put a large pot of water on to boil if they need simmering.
  • Start heating your wok (especially if using induction as I find it takes time for it to heat well).
  • Place the noodles in a large bowl and cover with boiling water. Soak for approx. 5 minutes until just softening then drain in a colander, rinsing immediately under cold water to stop them further cooking. Alternatively, cook according to the rice noodle packet instructions. Shake the colander to remove as much water as possible. Take care not to over soften them, they need a bit of a bite.
  • While the noodles are soaking/cooking, work quickly and heat the oil in a wok or large non-stick pan over a high heat.
  • Add the onion and cook for a few minutes until it softens. Add the garlic and chicken and stir-fry to cook (approx. 3-4 minutes). If using cooked chicken, only heat for 30 seconds.
  • Once cooked push to the side and pour in the whisked egg in the other side of the wok, mixing to cook.
  • Then add two thirds of the bean sprouts, garlic chives, two thirds of the peanuts, half the coriander, noodles and all of the sauce.
  • Turn off the heat straight away and gently fold to combine the ingredients with the sauce so that the noodles are evenly coated.

Serve

  • Garnish with remaining bean sprouts, peanuts and coriander.
  • With lime wedges (this is essential), see note below.

Note

  • Make sure you add the extra lime juice to taste. It really helps to balance out the saltiness and sweetness of the dish. Add to suit your taste.
  • Garlic chives are a herb that taste like a mix of spring onions and chives. They are sometimes available in a supermarket however if you cannot find them, you can substitute with some extra garlic. They are a very hardy herb so if you have space in your garden, grow some. They're also delish chopped through mashed potato.

Notes

Peanut-free

You can sub the peanuts with toasted cashew nuts or just leave out altogether (or add in toasted seeds).

Seafood-free

Replace the fish sauce with a good teaspoon of sea salt.

Egg-free

Replace with 150g silken tofu (scrambled for 30 seconds).

Vegetarian

Replace the chicken with 300g firm tofu diced and cook for 1 minute (to heat it).

Vegan

Combine the seafood free and vegetarian versions.

Soy-free

Choose the coconut aminos instead of the tamari.

Add more veggies

Feel free to stir fry more veggies if you like.
 
 
 

I’d love to know what you think of my delicious and healthy version of Pad Thai.

Sweet Potato Chickpea Patties

| Budget Friendly, Make-ahead Meals, Freezable Meals, Vegetarian, Savoury Snacks, Members only

These Sweet Potato Chickpea Patties are one of my favourite go-to vegetarian patties. They are delicious enjoyed with a simple side salad or fabulous as a burger too. For vegetarians or vegans, eat these with either a grain or nut/ seeds to ensure you have a ‘complete’ protein. Health benefits Sweet potato is a fabulous…

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Cheesy Green Pockets

| Budget Friendly, Vegetarian, Members only

Cheesy Green Pockets is a versatile recipe to use up any greens you have in your fridge. These are similar to gozleme, a flatbread stuffed with cheesy filling common to so many countries. This recipes uses a yoghurt dough, rolled thin, then topped with beautiful leafy greens, herbs and a mix of parmesan and feta….

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Char grilled Zucchini Salad

| Members only, Salads, Side dishes

This Char grilled Zucchini Salad is stunning side to prepare if you have the BBQ on. My kids aren’t fans of the ‘spewkini’. But chargrill it with feta and top with a cracking dressing and I’ve found a winner. This makes a great side to go with any kind or meat, fish, tempeh or as…

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Healthy Apricot Chicken

| Make-ahead Meals, Chicken, Freezable Meals, Members only

This healthy Apricot Chicken is a recipe that has been requested by many members… it’s a recipe that is very dear to my heart and goes out to my one of my closest friends and first flat mate Kez. 5 years ago Kez lost her battle with ovarian cancer. She was diagnosed at her 20…

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Jerk Chicken Salad

| 30 Minute Meals, Chicken, Vegetarian, Members only

This Jerk Chicken Salad is a fresh, summery salad that combines all the flavours of Jamaica in one bowl. The Jerk Chicken is classic Jamaican cuisine. The combination of fruits, vegetables, herbs and peanuts in the salad and dressing makes this one wholesome bowl of goodness.  This is a crowd-pleaser of a recipe so scale…

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Cashew Queso (vegan cheese dip or sauce)

| After School Snacks, Savoury Snacks, Dips

This creamy Cashew Queso is a delicious vegan cheese dip or sauce with a hint of smoky heat, perfect for nachos, tacos, or drizzling over roasted vegetables. Made with raw cashews, nutritional yeast, and spices, it’s a nutritious, plant-based alternative that doesn’t compromise on flavour.

Make it as a stand alone dip or a side to go with any Mexican inspired meal and you’ll have rave reviews!

Health Benefits

Cashews provide healthy fats, protein, and essential minerals like magnesium and zinc, while nutritional yeast adds a cheesy flavour along with B vitamins. This dairy-free queso is also naturally gluten-free and is made without added oils or artificial ingredients like many store bought dips and sauces, making it a wholesome option.

Ingredients

This queso requires raw cashews, boiling water, nutritional yeast, garlic, a chipotle chilli in adobo (for smoky heat), sea salt, and ground cumin to create its distinctive, creamy taste.

How to make vegan cashew queso

Place all ingredients in a high-speed blender or food processor and blend until smooth and creamy, which should take about one minute. For Thermomix users, blend for two minutes at speed 8, scraping down the sides as needed. If you find the queso too thick, add a little more water to reach your desired consistency, or if it’s too thin, add a few more cashews to thicken it up.

Serving suggestions and how to store

Serve this vegan queso dip warm or chilled. It’s ideal as a dip with tortilla chips, a sauce over Mexican-inspired dishes, or drizzled on roasted vegetables for an added creamy touch. Store any leftovers in an airtight container in the fridge, where it will keep for up to five days and maintain its flavour and texture.

Vary this to suit your dietary needs

If you prefer a milder flavour, replace the chipotle chilli with a teaspoon of smoked paprika to keep the smoky undertone without the heat. For a thicker queso, simply add extra cashews to the blend.

Remember to take a look at the variations (below the main recipe).

This delicious Cashew Queso (vegan cheese dip or sauce) would have to be one of the quickest and easiest to make low GI snacks.
Print Recipe
4.86 from 7 votes

Cashew Queso (vegan cheese dip or sauce)

This delicious, cheesy vegan dip would have to be one of the quickest and easiest to make low GI snacks. It’s delicious served with a rainbow of vegetable crudites or corn tortillas. Or make it as a side to go with any Mexican inspired meal.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Snack
Servings: 4
Author: Georgia Harding

Ingredients

  • 140 g raw cashew nuts – (1 cup/s)
  • ¾ cup/s boiling water
  • 2 tbsp nutritional yeast
  • 1 clove/s garlic
  • 1 chipotle in adobe sauce
  • ½ tsp sea salt
  • ½ tsp ground cumin
Metric – US Customary

Instructions

  • Place all ingredients together in a high speed blender or processor. Process until smooth and creamy, approximately 1 minute. If you're using a Thermomix, 2 minutes, speed 8 (scraping sides).
  • If you find it’s too thick, add more water. If it’s not quite thick enough, add more cashew nuts.
  • Place in a serving dish and chill until ready to enjoy.

Notes

Tip

It’s got just a hint of heat, but if you prefer a spice-free Queso, replace the chipotle chilli with a teaspoon of smoked paprika.
 
 
 
 

Love this simple recipe? Let me know in the comments below…

Greek Lamb Chops (with Tomato Salad)

| Red Meat, Vegetarian, Members only

These Greek Lamb Chops (with Tomato Salad) are the ultimate BBQ meal and one of my favourite ways to enjoy lamb. Lamb on a ‘barbie’ is a quintessential part of an Aussie backyard get-together. The pairing of Aussie lamb with Greek seasoning mirrors our multi-cultural society and brings the best of all flavours to the…

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Beef Pho

| Pasta and Noodles, Red Meat, Soups, Members only

Beef Pho is a comforting, aromatic Vietnamese soup packed with deep, warming flavours. This nourishing bowl features a rich broth infused with spices, tender beef strips, silky rice noodles, and plenty of fresh herbs for brightness and balance. This Beef Pho is a recipe that’s dear to my heart. Almost 20 years ago my hubby…

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Fruity Pops

| After School Snacks, Ice-blocks, Members only

One of the most simple and creative ice blocks your kids can make themselves are Fruity Pops. Kids of any age can make these – you can cut the fruit then they can design their own ice block, or older kids can both cut the fruit and make them. If you don’t have ice block…

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Miso Fish With Broccolini & Carrot Crisps

| 30 Minute Meals, Fish & Seafood, Vegetarian, Members only

This Miso Fish with Broccolini & Carrot Crisps is such a delicious yet super quick and easy to make meal. The miso maple glaze pairs beautifully with the salmon (or any fish really) and vegetables. Enjoy as it is or serve over rice or quinoa for a larger meal.  If possible, buy wild salmon for…

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Egg-free Spanish Omelette

| Vegetarian, Breakfast, Members only

This Egg-free Spanish Omelette recipe is a tasty vegan breakfast or light meal that’s perfect for those of you who can’t eat eggs. Omelettes are such a staple so by using besan flour (also called chickpea flour), you can have this delicious, nourishing meal any time. You can use this recipe as a base, altering…

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Peppermint Lime Iced Tea

| Drinks & Smoothies, Members only

This refreshing Peppermint Lime Iced Tea was created by my 12 year old son. It’s quick and easy to make and the perfect drink for a hot day. If you want to make it ahead, assemble it and add the ice at the last minute. This is a great standard recipe for any iced tea,…

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Turmeric Coconut Chicken

| Make-ahead Meals, Chicken, Freezable Meals, Slow Cooked, Members only

This Turmeric Coconut Chicken is a really quick and easy to make meal, packed with lots of warming, aromatic spices to support a healthy digestive and immune system. It has a good amount of the anti-oxidant turmeric which is also anti-inflammatory and a great addition to the modern diet. It’s a punchy curry, better for seasoned…

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Prawn Dumpling Noodle Soup

| Fish & Seafood, Members only

This Prawn Dumpling Noodle Soup is a light and easy to make soup that’s perfect for the warmer months. If you’re not a fan of prawns, you can substitute them for fresh white fish which is just as delicious. The combination of umami and sour with the blanched bok choy, soba noodles and prawn dumplings…

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Pineapple Star Anise Granita

| Ice-blocks, Desserts, Members only

This simple but delicious Pineapple Star Anise Granita is a flavour combination that was inspired by a palate cleanser I had at one of my favourite ‘special occasion’ restaurants. It’s a simple and refreshing dessert. I adore this flavour combination and I hope you do too. Health benefits Pineapple is rich in vitamin C and…

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Mediterranean Vegetable Stir fry

| 30 Minute Meals, Vegetarian, Members only

This Mediterranean Vegetable Stir fry reminds me of my Aunty Lin and the time I lived with her in the UK in my early 20s. She was definitely one of the people who influenced my ability to be able to cook and combine flavours. This was the dish I remember her cooking me often and…

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Buttermilk

| Staples, Members only

You might find yourself in the position where a recipe calls for buttermilk. Instead of adding it to your shopping list only to use a fraction of it, you probably have just what you need at home to make your own homemade buttermilk in the quantity you require (use the servings adjuster to alter the…

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Hokey Bowl

| 30 Minute Meals, Fish & Seafood

One of my favourite ways to include fermented veggies in my diet is in this delicious Hokey Bowl. It’s a nutritionally balanced meal in a bowl and a great way to use up leftover rice too. Pronounced ‘ho-kay’, it is the cooked fish variation of the Poke (‘po-kay’) bowl. It features fish cooked with a honey tamari dressing, rice, kim chi, vegetables, cashews, herbs and nori. These all combine to become a beautiful bowl of deliciousness!

Health benefits

This bowl is full of nutrients! Salmon provides omega-3 fatty acids that support heart and brain health, while brown rice or quinoa adds fibre for digestion. Kimchi brings probiotics for gut health, and the variety of fresh veggies adds vitamins and antioxidants for overall wellness.

Ingredients

For this salmon salad recipe you’ll need salmon or ocean trout, leftover brown rice or quinoa, kimchi, carrots, red capsicum, avocado, toasted cashews, coriander, and nori strips. The simple dressing combines honey, tamari, rice wine vinegar, and ginger, giving the dish a sweet and savoury punch.

How to make this Hokey bowl

To make this salmon salad bowl, first whip up the dressing by mixing honey, tamari, rice vinegar, and ginger, season with salt and pepper to taste. Dice the salmon, coat it in a little of the dressing, and cook quickly in a hot pan until done to your liking. Toss the rice, veggies, and remaining dressing together, then divide into bowls. Top with the salmon, avocado, cashews, coriander, and nori strips. Serve immediately.

Serving suggestions and how to store

Enjoy this bowl fresh for the best flavour and texture with wedges of lemon or lime (squeeze over the fresh lemon juice or lime juice). If you have leftovers, store the components separately in airtight containers in the fridge for up to two days. 

Vary this Hokey bowl to suit your dietary needs

For a soy-free version, swap tamari for coconut aminos. Vegetarians can replace the fish with tempeh, and vegans can sub honey with rice malt syrup or maple syrup. For nut-free, try toasted seeds like sesame seeds, sunflower or pumpkin instead of cashews. Feel free to mix up the vegetables to suit your supplies (you could also add in any extras like cucumber, cabbage, red onion, tomato, kale or any fresh herbs).

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

This Hokey Bowl is a great way to include fermented veggies into your diet. Nutritionally balanced meal in a bowl!
Print Recipe
4.86 from 7 votes

Hokey Bowl

The Hokey Bowl is a vibrant, healthy meal packed with fresh veggies, protein-rich salmon (or ocean trout), and a tangy dressing. It's a perfect mix of textures and flavours, combining the crunch of cashews and nori with the creamy avocado, all served over a base of brown rice or quinoa.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Main Course
Servings: 2
Author: Georgia Harding

Ingredients

  • 250 g salmon fillet/s – or ocean trout (skinless fillet)
  • 1 ½ cup/s leftover cooked brown rice – or cooked quinoa
  • ¼ cup/s kim chi
  • 1 carrot/s – peeled & julienne
  • 1 red capsicum/s – julienne
  • 1 avocado/s – sliced
  • 30 g raw cashew nuts – toasted (¼ cup)
  • ¼ bunch/s fresh coriander leaves
  • 1 sheet/s toasted nori (sushi paper) – thinly sliced

Dressing

  • 2 tbsp honey
  • 2 tbsp tamari
  • 2 tbsp rice wine vinegar
  • 1 tbsp ginger root – finely grated
  • Sea salt and freshly ground black pepper – to taste

Serve

  • 1 lime/s – wedges
Metric – US Customary

Instructions

  • Begin with making the dressing by mixing all of the ingredients together in a small bowl until well combined.
  • Dice your salmon or trout and toss through 2 tablespoons of the dressing. Cook quickly over a moderate to high heat (2-4 minutes) until cooked to your liking. Remove from the heat and set aside.
  • Place the brown rice (or quinoa), kim chi, carrot, capsicum and the remaining dressing into a large bowl and gently toss until combined.
  • Divide between two bowls and top with the fish, avocado, sprinkle over the cashew nuts, coriander and lastly the nori strips.

Serve

  • With lemon or lime wedges.
  • Enjoy right away.

Notes

Soy-free

Replace the tamari with coconut aminos.

Vegetarian

Replace the fish with diced tempeh.

Vegan

Use the vegetarian version and replace the honey with rice malt or maple syrup.

Nut-free

Replace the cashews with any other nut or seed.
 
 
 
 

Do you love Hokey Bowls as much as I do? Let me know in the comments below.

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This content is for members only – but right now, you can unlock it all with 80% off your first 3 months! Get instant access to 1,200+ healthy, delicious recipes, customisable meal plans, shopping lists, ad-free browsing, live chat with a naturopath, and our easy-to-use app. No contracts. Cancel anytime.

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