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Homemade dips aren’t just about entertaining. They’re a fabulous addition to any meal really. Case in point: my Nourish Bowl with Creamy Red Pepper Dip. This nourish bowl will have you feeling satisfied and virtuous. A terrific meat-free Monday idea.
Any foodie worth their salt knows a scrumptious meal is all about layering textures and flavours. All of the homemade dips you find on my blog will take your dish to next-level-yum while boosting your veggie intake.
What I love about this particular nourish bowl is how easy it is to throw together, not to mention how tasty. I mean, the most time-consuming element is the griddled corn – and even that’s super easy!
There’s something about the combination of:
- peppery rocket
- sweet/smoky griddled corn
- buttery chickpeas
- bright red pepper dip
That truly makes this taste like heaven in a bowl.
Note:
While it’s nice to have a recipe to follow, a nourish bowl really can be whatever you want it to be. I came up with this one because I had leftover griddled corn from our taco night and a packet of rocket that needed using. Don’t be afraid to use what you have.
Nourish Bowl with Creamy Red Pepper Dip
Serves 2
120g packet of baby rocket leaves
1 carrot (peeled and thinly sliced)
1/4 red onion (thinly sliced)
2 cobs corn
4 button mushrooms (wiped with a damp cloth and sliced)
a tin of chickpeas (drained and rinsed)
2 tbs Creamy Red Pepper Dip
Method:
- First, get a griddle pan nice and hot. Put the cobs of corn on the hot griddle pan (no oil necessary) and cook for around 10-15 minutes, turning the corn every 2 minutes or so. When the corn is cooked and slightly cooled stand each one upright on a chopping board and, with a sharp knife, slice the kernels away from the core.
- While your corn is cooking prepare your rocket salad. In a large glass bowl empty the packet of rocket leaves and add the sliced red onion and carrots. Drizzle the lot with a little olive oil, balsamic vinegar, and salt. Mix, and set aside.
- Time to assemble your bowls: Dollop a tbs of Creamy Red Pepper Dip onto the bottom of the bowl and spread with the back of a spoon. Next, grab some salad and place it to one side, then the griddled corn, mushrooms, and finally your chickpeas.
