Summer Bowl - Nathalie's Cuisine
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Summer Bowl1

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by Nathalie
Step by step recipe - 30 Min
August 6, 2019

Everything is fine when there is sunshine:)

I love a colourful bowl! I always talk about the importance of eating the whole rainbow in order to cover the full range of nutrients we need. This summer bowl is the perfect opportunity to just do that! I just get into a good mood seeing all those healthy and amazing foods in one big nutritious bowl. This recipe has some components to it but is so easy to make. I love to play around and include different flavours and textures make it an interesting dish!

The best part is, you can be super creative and switch out in case there is anything you don’t like, tolerate or don’t have at home. A summer bowl is a great way to use up any leftovers or ingredients you might want to use up.

If you have histamine intolerance, I don’t recommend using chickpeas as they might cause some symptoms. Use more peas or corn instead:). Also, there is quite a debate on lemon and histamine intolerance. Some people have no problem with it, others do. I never had a problem with it so you can choose whether you want to use it or not. If not, apple cider vinegar works just as well!



Serves 2
Cooks in 30 Minutes
Difficulty Easy


100 g millet, cooked
1 Avocado, halved and pitted
1 tbsp sesame
1 small cucumber, spiralised
1 bell pepper, sliced
1 carrot, spiralised
50 g peas
50 g corn
1 can/400 g chickpeas, rinsed
1 tsp olive oil
1 tsp paprika, grounded
1/2 tsp cumin
1/2 tsp salt
2 handful mixed herbs (parsley, coriander)/Arugula, chopped
1 lemon, juiced
2 tbsp olive oil
to taste salt
To serve: Tahini


Preheat the oven to 200°C and line a baking tray with baking paper. Rinse the chickpeas and place into a bowl. Add olive oil, salt, paprika and cumin and mix with a spoon. Distribute on half the baking tray. Rinse or defrost the corn, mix with some salt and olive oil and also place on the other half of the baking tray and roast in the oven for about 20 minutes.

In the meantime, arrange your bowl. Place the cooked millet, cucumber, carrot, peas and herbs into separate parts of your bowl. Half the Avocado and place on some sesame seeds to stick to the avocado. Add the roasted chickpeas and corn to your bowl. Sprinkle lemon juice and olive oil on top and serve with tahini.


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