Cooking instructions
Broccoli Glow Bowl with Golden Tahini-Thyme Dressing & Roasted Hazelnuts
Broccoli Glow Bowl with Golden Tahini-Thyme Dressing & Roasted Hazelnuts
This bowl is an invitation to ground yourself with warm, comforting textures and vibrant, glow-giving ingredients. A base of iron-rich kidney beans, tender-crisp steamed broccoli, and wilted fresh spinach is brought together by an aromatic, golden turmeric-infused tahini dressing.
The dish finds its perfect harmony with the addition of cool, juicy fresh apricot slices and the satisfying, clean snap of warm roasted hazelnuts. It is a deeply nourishing, well-rounded bowl designed to feed your body and bring a beautiful radiance from the inside out.
What you need
What you need
Ingredients by Cbovero
- Cooked Kidney Beans
- Fresh Spinach
- Fresh Broccoli
- Roasted Hazelnuts
- Fresh Apricots
- Cbovero Golden Tahini-Thyme Dressing
- Garlic
Ingredients From Your Pantry
- Extra Virgin Olive Oil
- Warm Water
- Sea salt and black pepper
Equipment Needed
- Large pot with lid
- Strainer / Colander
- Serving bowls
- Cutting board & sharp knife
Nutritional info
Nutritional info
All nutritional values are based on a per person scale.
Ingredients & Allergens
Ingredients & Allergens
Kidney beans, broccoli, spinach, apricots, tahini (sesame), hazelnuts (nuts), nutritional yeast, extra virgin olive oil, lemon juice, garlic, turmeric, fresh thyme, sea salt, black pepper.
For allergens please see ingredients in bold. Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES
Cooking Instructions
Before you start, take out all the ingredients for this recipe and rinse any fresh vegetables or herbs. Try our sensorial experience — an easy way into mindful cooking. 04_01 Sensorial experience EN.mp3
STEP 1 - Zero-Waste Vegetable Prep
Separate the broccoli stem from the florets. To reduce waste, slice the stem first into thin cylinders, then cut those cylinders into narrow strips. Cut the remaining broccoli florets into 2cm bite-sized pieces. Wash the spinach thoroughly and set aside.
STEP 2 - Steam-Boil the Broccoli
Bring a large pot of salted water to a rolling boil. Add the broccoli stem strips first and cook for 3 minutes. Drop the florets into the same pot and cook for another 3 minutes until everything turns a vibrant bright green and is perfectly tender-crisp. Drain using a strainer and set aside.
STEP 3 - Build the Flavor Accents
Use the flat side of a knife blade or a cutting board to press firmly down on each hazelnut to cleanly split them in half. Slice the fresh apricots into neat wedges.
STEP 4 - Whisk the Tahini Dressing
Give your pre-crafted Cbovero Tahini-Thyme dressing a thorough stir in its container to re-incorporate the sesame oils. If the dressing feels a bit too thick, pour it into a small bowl and stir in a spoonful of warm water to loosen it to a perfectly smooth, pourable consistency.
STEP 5 - Warm the Components
Set a large pot over medium heat (no cooking oil required). Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the drained kidney beans and stir gently to warm through for 2 minutes. Fold in the steamed broccoli and fresh spinach, tossing everything together for 1 minute just until the spinach leaves wilt. Season the mixture with a pinch of salt and pepper.
STEP 6 - Assemble the Bowl
Transfer the warm bean and vegetable mixture into your serving bowls. Arrange the cool, fresh apricot slices across the top. Drizzle the golden tahini-thyme-sesame dressing alongside the components, and crown the dish with a generous scatter of your cracked roasted hazelnuts. Serve immediately while the vegetables are still warm and the apricots are refreshing and cool. Enjoy my dear.
Chef's Notes
The key to the signature "Glow Bowl" experience is the temperature contrast. Make sure your beans and greens are still hot when they hit the bowl, so they gently warm the dressing while the cool, sweet apricots provide a crisp, refreshing relief in every bite.