![Persephone Bowl [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/04/bowl2.jpg?fit=1200%2C800&ssl=1)
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Persephone Bowl [Vegan]
This Persephone Bowl (so named for the inclusion of luscious pomegranate seeds) is a celebration of the changes all around us: it’s colorful, vibrant and literally bursting with juicy flavors, but still with a touch of heat – because let’s face it – it’s not quite summer just yet.
Ingredients You Need for Persephone Bowl [Vegan]
How to Prepare Persephone Bowl [Vegan]
- Preheat the oven to 400°F.
- Cut the cauliflower into bite-size florets and place on a tray. Add the oil, sumac, cumin, chilli flakes and give it a stir, arranging the florets in one layer. Slice half of the orange, so that you have about 6 thin discs and add these to the tray.
- Cover with foil and place on the top shelf of the oven to cook for 15 minutes.
- While the cauliflower is cooking, thinly slice the cabbage and onion and combine in a large bowl with the marinade ingredients.
- Next, place the bulgur wheat in a small bowl with the paprika and saffron and cover with boiling water. Cover the bowl with a plate so that the wheat can steam.
- Boil the green beans for about 4 minutes, then run under cold water and set aside.
- De-seed the pomegranate and add these to the bowl with the cabbage.
- Peel and chop the remaining half of the orange and stir this, the lentils and green beans, in too.
- Give the cauliflower a stir and add to the tray the garlic and hemp seeds. Return to the oven, uncovered, for a further 10-15 minutes.
- Drain any remaining water from the bulgur wheat and add this to the rest of the salad.
- To make the dressing, stir all of the ingredients together until you have a smooth, loose consistency.
- The cauliflower will now be cooked and the garlic cloves can be squeezed from their skins.
- Complete the salad assembly and serve!
Notes
Make this recipe gluten free by swapping bulgur wheat for quinoa.
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