Christmas wouldn't be complete without a delicious recipe from our favourite foodie ballerina, Alexandra McMaster (aka. Ballerina Bites)! And this year the gorgeous Alex has whipped up a spectacular savoury dish that's as much a feast for the eyes as it is for your tastebuds! So if you're after a wholesome, delicious addition to the Christmas table this week try out this recipe for guaranteed satisfaction... read on for step-by-step instructions. 

Festive Balance Bowl

It’s that time of year where it’s more than ok to indulge in delicious Christmas treats, but who says the healthy options don’t taste just as delicious?

My Festive Balance Bowl has all the rich bold flavours you expect on your Christmas table with seasonal veggies, garlicky chickpeas and a rich dressing to really make the flavours sing!

 This recipe is easily thrown together in 1 hour, meaning less time in the kitchen and more time for family fun!

Ingredients

Roasted Veggies

360g butternut pumpkin, peeled and chopped into 1 cm cubes

12 large brussel sprouts, halved

1 small red onion, roughly diced

½ tbsp olive oil

½ tbsp mixed herbs

s + p to taste

1 heaped tbsp dried cranberries

Quinoa

1 ½ cups water

⅔ cup quinoa

Chickpeas

 1 can chickpeas, drained & rinsed

1 tsp olive oil

1 tsp mixed herbs

¼ tsp garlic powder

zest of ½ lemon

s + p to taste

Dressing

⅓ cup cashews, soaked over night

juice of 1 lemon

½ tbsp maple syrup

1 tsp dried dill

⅓ cup water

s + p to taste

Method

Pre-heat oven to 180°C and line a tray with baking paper. Spread the roasted veggie ingredients over tray (expect cranberries) ensuring they’re all evenly coated in olive oil and herbs. Bake for 30mins or until tender and golden.

Remove from oven and scatter over dried cranberries.

Meanwhile add quinoa and water to a saucepan, bring to a boil, reduce heat to low and cover until all liquid has absorbed.

To prepare chickpeas spread ‘chickpea’ ingredients over another lined tray. Bake for 20mins or until golden and crunchy.

Add all ‘dressing’ ingredients to a blender or nutria bullet and blend until smooth and creamy.

- To Assemble -

Evenly distribute roasted veggies, quinoa and chickpeas between 2 bowls. Drizzle over dressing and enjoy!

 Serves 2.

 With Love,

Love Alex,
Ballerina Bites. Xx

PS: Be sure to check out my last recipe 'Curried Pasta Salad', and tag me @ballerina_bites on Instagram so I can see your wonderful recreations!

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