Super healthy bowl

with curry vegetables and cauliflower rice

  • 30 min
  • 2 pers
Recipe by Ditte Ingemann


  • 150 g cauliflower
  • 1 pcs squash
  • 1 pcs fennel
  • 1 pcs broccoli
  • 1 pcs avocado in cubes
  • 6 pcs radishes in slices
  • 2 tbsp olive oil
  • 2 tbsp Earth Control roasted & salted chickpeas
  • 50 g feta feta
  • A little olive oil
  • Salt & pepper
  • Possibly a small sprinkle of curry


Preheat oven to 200 degrees. Cut squash, fennel and broccoli into small pieces and flip them with olive oil, salt, pepper and possibly a small sprinkle of curry. Divide the vegetables on a baking sheet with baking paper and bake them in the oven for approx. 20 minutes - gladly turn them along the way. Grate cauliflower on a grater for 'rice'. Divide the cauliflower rice into two bowls and serve with diced avocado, fine slices of radishes and the oven-baked vegetables. Top with feta, roasted & salted chickpeas and some good olive oil before serving.


Chickpeas are the new variety in the salad, which fits the vegetarian trend of the time as a vegetable alternative to animal protein. Chickpeas often have to soak overnight and boil for 20-30 minutes [...]
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