Bali Bowl
Serving: 4
Prep Time: 30 minutes
Ingredients
For the Cashew Cream:
- 3 cups raw, unsalted cashews, soaked
- ¼–½ cup strained lemon juice (adjust to taste)
- ⅔–1 cup hot water
- ¼ clove garlic
- 4 tbsp olive oil
- 2 tsp apple cider vinegar
- 2 tsp salt (or more, to taste)
For the Salad:
- 2 carrots, cut into ribbons
- 1 zucchini, ribboned
- 1 small beetroot, thinly sliced
- 4 radishes, halved
- 4 large tomatoes, cut into wedges
- 50g cooked edamame
- Microgreens and edible flowers (optional, for garnish)
Method
- Start by blending the lemon juice, hot water, garlic, olive oil, vinegar, salt, and just ¼ of the soaked cashews. Blend until completely smooth — this can take 10–15 minutes depending on your blender’s power.
- Gradually add the remaining cashews to maintain a velvety texture. Adjust with more water or lemon juice until you reach a creamy, pourable consistency.
- Use a vegetable peeler or mandolin to ribbon the carrots and zucchini.
- Thinly slice the beetroot.
- Halve the radishes and cut the tomatoes into wedges.
- Boil the edamame for 2–4 minutes, then cool under running water.
- Arrange the vegetables on a large serving platter, layering colours and shapes for visual appeal. Scatter over the edamame.
- Top with microgreens and edible flowers if using. Finish with a generous drizzle of the cashew cream.
Optional: add savoury granola for crunch (if referenced elsewhere in your blog or meal plan).
Chef Notes
- Edamame: A protein-rich legume loaded with fibre, folate, and minerals like copper and magnesium
- Cashews: A source of healthy fats, magnesium, and plant protein
- Beetroot: Supports stamina and heart health thanks to its natural nitrates, plus high in folate and Vitamin C
- Serving Tip: Best served fresh and slightly chilled. The cashew cream can be stored in the fridge for up to 4 days.
