Good, Better, Best

Nourish Bowls




A white background with a few lines on it

Packed with goodness and bursting with colour,

this trio of carefully crafted bowls proves that

balance doesn’t have to be boring


Three plates of food are sitting on a wooden table next to a glass of beer.

Good

RAINBOW VEG BUDDHA BOWL

A hero of the feel-good food world, a Buddha bowl is all about

colour and texture. Built on seasoned quinoa and piled high

with vibrant roasted veg and hummus, this dish is ideal for

counter service or for grab-and-go.



Serves 1 Prep 20 mins


•Cooked quinoa

• Lemon oil

• Roasted sweet potato cubes

• Pinch of paprika

• Roasted courgettes

• Roasted peppers

• Kale

• Mixed leafy greens

• Classic hummus

• Mixed seeds


Hummus:

• 400g Caterfood Select Chickpeas, drained

• 2 tbsp tahini

• 2 tbsp lemon juice

• 1 small garlic clove

• Salt

• Cold water, as needed


Lemon-tahini drizzle:

• 1 tbsp tahini

• 1 tbsp lemon

• 1 tsp maple syrup

• Splash of warm water

• Salt


  • VIEW RECIPE

    1. To make your hummus, blend

    all ingredients together until

    smooth, adding water as needed.


    2. Add a base of protein-rich

    quinoa to your bowl, seasoned

    with lemon oil and a pinch of salt.


    3. Layer with sweet potato cubes

    which have been roasted in olive

    oil, paprika and salt, until slightly

    charred, and add in roasted

    courgettes and peppers.


    4. Toss raw kale in a squeeze of

    lemon and a pinch of salt to soften

    the leaves, then add to your bowl

    along with your mixed leafy greens,

    plus a generous serving of hummus.


    5. Combine the ingredients of your

    lemon-tahini drizzle and whisk

    together until smooth and pourable.


    6. Drizzle your sauce over the

    ingredients of your rainbow bowl

    and finish with a scattering of

    pumpkin, sunflower and sesame

    seeds for added crunch.

A pan filled with french fries and vegetables next to a bowl of ranch dressing.

Better

CHICKEN, PEANUT & LIME BOWL

Inspired by the flavours of a Pad Thai, this noodle bowl combines

crunchy veg and succulent chicken, bound by a creamy peanut dressing and brightened with zesty lime. Quick and easy to put together, it’s a fresh, flavourful dish made for everyday service.



Serves 1 Prep 20 mins


• Rice noodles

• Sesame oil

• Cucumber batons

• Shredded red cabbage

• Carrot ribbons

• Sliced cooked chicken breast

• Lime wedge

• Fresh coriander

• Fresh basil

• Crushed peanuts and sesame seeds
for topping


Thai peanut-lime dressing:

• 1 tbsp peanut butter

• 1 tbsp lime juice

• 1 tsp soy sauce

• 1 tsp Caterfood Select Pure Honey

• 1/2 tsp freshly grated ginger

• Splash of warm water


  • VIEW RECIPE

    1. Cook your rice noodles and

    rinse with cold water. Toss lightly

    in sesame oil to prevent them

    sticking and place them in your

    bowl to form the base.


    2. Place the cucumber batons,

    red cabbage and ribbons of carrots

    around the rim of the bowl.


    3. Whisk the ingredients of your

    dressing together until they are

    smooth, adding more warm water

    to loosen the sauce if needed.


    4. Place your cooked chicken (or

    protein of choice) on top of the

    noodles, at the centre of the bowl.

    Add a wedge of lime and dollop

    your sauce on the side.


    5. Complete the bowl with a

    sprinkle of crushed peanuts and

    black sesame seeds for added

    crunch. Garnish with roughly

    chopped coriander and basil.

Three plates of food are sitting on a wooden table next to a glass of beer.

Best

KONA-STYLE
POKE TRIO

Light yet indulgent, the stars

of this poke bowl are its trio of

seafood, layered with sunshine filled Hawaiian flavours for a

quietly luxurious result.



Serves 1 Prep 30 mins 


• Sushi rice

• Seared tuna

• Flaked salmon

• Warm water prawns

• Pickled cucumber

• Pickled daikon

• Mango, cubed

• Avocado, sliced

• Spring onion

• Shredded red cabbage

• Pinch of nori flakes

• Fresh herbs

• Sesame seeds


Kona sauce:

• 1 tbsp ponzu

• 1/2 tsp sesame oil

• 1/2 tsp Caterfood Select Pure Honey

• Tiny pinch of chilli

• Lime zest


  • VIEW RECIPE

    1. Thoroughly wash your rice before

    cooking. Once cooked, allow it to

    cool, season and spoon it into your

    bowl to make the base of your poke.


    2. Arrange your tuna, salmon and

    prawns on the top of your bowl in

    a triad, adding a clump of pickled

    cucumber and daikon in between

    one section of seafood.


    3. Take the mango cubes, avocado

    and shredded red cabbage and

    arrange them to fill the remaining

    gaps between your seafood.


    4. Whisk the sauce ingredients

    together, tasting to ensure the

    correct balance of flavours. Spoon

    the sauce all over the bowl.


    5. Chop spring onion and fresh

    herbs and sprinkle over the bowl

    with a pinch of nori flakes and

    black sesame seeds.

Ready for the Full Menu?

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