Food

Morning Glory Bowl

By Chef Chindi Varadarajulu, 31 Oct, 2018

Ingredients

• 250 gms pumpkin, cleaned and cubed

• 200 gms sweet potato, cleaned and cubed

• 100 gms lettuce, diced

• 100 gms red cabbage, diced

• 50 gms pomegranate

• 50 gms mixed nuts, chopped (roasted almonds, cashews, pumpkin seeds, walnuts)

• 50 gms mixed dry fruits, chopped (dry cherry, cranberry, black raisin, dates)

• 3 tbsp thick yogurt

• 2 bananas

• 60 gms chia seeds, soaked in water

• 25+20 ml olive oil

• 2 tbsp honey

• 2 lemons

• 10 gms salt

• 5 gms white pepper powder

• 25 gms garlic, chopped

• 5 gms chilli flakes

• 2 gms dry oregano

Preparation

• Marinate the pumpkin and sweet potato cubes with garlic, olive oil, salt, chilli flakes, and oregano for about 30 minutes. Roast in oven for 20 minutes at 190 degrees Celsius. Once it is cooked, leave it to cool.

• In a big bowl, add lettuce, red cabbage, pomegranate along with cold roasted mix and stir it well with olive oil, lemon juice, honey, salt and pepper. Then top it with chopped nuts and dry fruits and slit banana fruit.

• Garnish with soaked chia seeds and pomegranate seeds and a scoop of yogurt.

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Chef Floyd Cardoz

He is a four-time James Beard Award nominee and regularly works with Share our Strength, City Harvest, C-CAP: Careers through Culinary Arts Program, and Madison Square Park Conservancy, among others. In 2012, Floyd won Season 3 of Bravo’s Top Chef Masters.