Lentil Nugget & Crispy Quinoa Nourish Bowl
This high-protein, high-fibre nourish bowl is full of colour, texture and flavour. We’re using our Cuisinart TriZone Airfryer to cook crispy spiced quinoa, golden lentil nuggets, and perfectly roasted turmeric cauliflower & kale, all in one go. Finished with creamy avocado, tangy crimson sauerkraut and crunchy seeds, each bowl provides approx. 25 g protein and 26 g fibre per serving.
Takes 45 minutes
Serves 3
Ingredients
Lentil Nuggets (Protein Boosted)
- 1 x 400g 2 cups can of cooked green/brown lentils (250g or 1 ½ cup net weight), drained
- 1 x 400g 2 cups can of cooked chickpeas (250g or 1 ½ cup net weight), drained
- 2 tbsp tamari
- 60 g rolled oats ½ cup
- 2 tbsp ground flaxseed
- 2 tbsp nutritional yeast
- 1 small onion finely diced
- 2 garlic cloves grated
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp turmeric
- Zest of ½ lemon
- Salt & black pepper
- 1 –2 tbsp olive oil
Crispy Spiced Quinoa
- 200 g cooked quinoa 1¼ cups, well drained
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- Pinch of salt
Turmeric Cauliflower & Kale
- 1 small cauliflower 600 g, cut into florets
- 80 g curly kale tough stems removed
- 1½ tbsp olive oil
- 1 tsp turmeric
- ½ tsp cumin
- ½ tsp salt
- Black pepper
Avocado Cream
- 1 ripe avocado
- Juice of ½ lemon
- 1 small garlic clove
- ½ tsp salt
To Serve
- 120 g crimson sauerkraut ¾ cup
- 30 g mixed seeds pumpkin, sesame, sunflower
- Fresh herbs parsley or coriander, finely chopped
Instructions
Make the Lentil Nuggets
- Mash lentils roughly in a large bowl — keep some texture.
- Stir in oats, flaxseed, nutritional yeast, onion, garlic, spices, lemon zest, salt and pepper.
- Form into small oval nuggets.
- Brush or spray lightly with olive oil.
- Airfry in one TriZone basket at 180°C for 30 minutes, flipping halfway, until golden and crisp.
Make the Crispy Spiced Quinoa
- Toss cooked quinoa with olive oil, smoked paprika, cumin, garlic powder and salt.
- Spread thinly in a separate airfryer zone.
- Airfry at 180°C for 30 minutes, shaking every 4–5 minutes until golden and crispy.
Roast Turmeric Cauliflower & Kale
- Toss cauliflower florets with olive oil, turmeric, cumin, salt and pepper.
- Airfry at 180°C for 30 minutes, until tender and golden at the edges.
- Add kale for the final 4–5 minutes, allowing it to crisp slightly without burning.
Make Avocado Cream
- Blend avocado, lemon juice, garlic, and salt until smooth.
- Add water or plant yoghurt gradually until drizzleable.
Assemble the Nourish Bowl
- Place roasted turmeric cauliflower & kale as the base in each bowl.
- Spoon over crispy spiced quinoa.
- Nestle lentil nuggets on top.
- Drizzle generously with avocado cream.
- Add a small mound of crimson sauerkraut.
- Finish with fresh herbs and 10 g seeds per bowl (remaining can be sprinkled).
- This is a super filling, colourful, and nourishing meal that works beautifully for meal prep or a weekend treat.
