Root your health

Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth Mediterranean Summer Bowl

Mediterranean Summer Bowl

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth




30 min

45 min

3 - 4


4 cups cooked quinoa (2 cups uncooked)

1 Red pepper cut into cubes

400 g of Portobello mushrooms sliced

2 Cans Chickpeas drained

2 Cups shredded cabbage slaw of choice

Juice of 1 lemon/lime

1 Butternut cut into cubes skin on

2 Sweet potatoes peeled and cut into cubes

1 Hand full of chopped fresh mint/parsley

1 cup Roma tomatoes cut in half.

4 tbsp Olive oil

2 tsp Mixed herbs

2 tsp Coconut sugar

2 tbsp Chickpea-Mayonnaise (own recipe)/ Naked Byron Foods Mayonnaise.

Salt and pepper

2 tbsp Beetroot hummus (Obela) per serving

300 ml of Tomato arrabbiata sauce (Fragassi)


  1. Preheat the oven at 180 °C and line a baking tray with foil paper
  2. Cook quinoa according to instructions on the packet if not cooked already. Usually, 1 part quinoa 2 parts water, bring to boil in a pot once boiling turn down the heat and simmer with the lid until cooked ± 20 minutes.
  3. After quinoa is cooked, add diced red pepper, freshly chopped mint/parsley and season with 1 tbsp olive oil, salt and pepper.
  4. Add the diced butternut, sweet potatoes and Roma tomatoes to the lined baking tray and season with coconut sugar, 1 tsp mixed herbs, 3 tbsp olive oil, salt and pepper, and bake for 25 minutes until vegetables are soft and tender.
  5. Heat a pan, add olive oil, mixed herbs and mushrooms and fry for 5 minutes until brown. Add the juice of ½ lemon/lime season with salt and pepper and fry for another 5 minutes. Remove from the heat and set aside.
  6. In a separate bowl, add shredded cabbage, ½ lemon/lime juice, 2 tbsp mayonnaise, salt and pepper, and mix everything until well combined.
  7. In a separate bowl, add drained chickpeas and season with tomato arrabbiata sauce.
  8. Start to assemble your bowls/jars by first adding your quinoa mixture followed by roasted butternut/sweet potatoes and tomatoes, fried mushrooms topped with 2 tbsp beetroot hummus and a handful of cabbage slaw.


You can assemble these nutritious meals the way it suits you. They are ideal meal prepping recipes to make sure you are taking care of your body when you are having a busy week with limiting time for cooking. Add some smashed avocado as an extra addition of omega 3 fatty acids to help your body to rejuvenate cells and maintain good concentration throughout the day.

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature