Aroha Bowls
I’ll be making these Aroha Bowls all spring long! Packed with fresh veggies and a bright tropical mango dressing, they’re a healthy, New Zealand–inspired twist on lunch or dinner.
Servings: 4
Prep Time: 20 minutes
Cook Time: 45 minutes
Aroha is a Māori word from New Zealand that translates to love, compassion, or empathy. It carries more nuance than the English word “love” in that it refers to a sense of deep caring and connection to others.
My inspiration from this recipe comes from a light and tasty bowl I tried a few years ago at a New Zealand café in Nuremberg, Germany. I fondly remember savoring this meal with a new friend over chats about life, love, and everything in between. Traveling often entails eating heavy and repetitive meals, so I jumped at the idea to try something refreshing. Over the month that I was there, I ate more bread than I thought was humanely possible, which made this bowl all the more memorable.
Filled with fresh vegetables, and with a slight sweetness and tang to it, I couldn’t wait to make this yummy bowl at home. I love its versatility. You can change the dressing and it will give the vegetables a whole new flavor. A nice blend of sweet and savory with a hint of crunch—you’ll be glad you gave it a try.
Ingredients:
Base
2 medium sweet potatoes, sliced into half moons
2 zucchini, sliced into ½ inch rounds
12 oz fresh green beans
12 oz broccoli florets
12 oz cauliflower florets, optional
1 can kidney beans, drained and rinsed, optional
3 tsp avocado oil, divided
1 tsp salt, divided
Tropical Mango Vinaigrette
1 large ripe mango, peeled, pitted, and chopped
¼ cup fresh lime juice
¼ cup fresh orange juice
2 tablespoons honey
½ teaspoon cumin
1 clove garlic
½ teaspoon salt
⅓ cup extra virgin olive oil
1 tablespoon finely chopped mild jalapeño or ¼ teaspoon dried red pepper
2 tablespoons finely chopped cilantro
¼ teaspoon freshly ground black pepper
Toppings
Dry roasted almonds
Red bell pepper, sliced, optional
Assorted roasted nuts (cashews, sunflower seeds, or your favorite) optional
Instructions:
1. Roast the Vegetables
Preheat the oven to 375°F (190°C).
Cut sweet potatoes into half moons and toss with 2 teaspoons avocado oil and ½ teaspoon salt. Spread them evenly on a baking sheet.
Cut zucchini into ½ inch rounds. Pat the zucchini slices dry, then toss with 1 teaspoon avocado oil and ½ teaspoon salt.
Roast in stages:
Place the sweet potatoes in the oven first. Roast for 20 minutes.
After 20 minutes, add the zucchini to the same tray (or a separate tray) and continue roasting both for an additional 20–25 minutes, turning halfway through, until all vegetables are tender and lightly golden.
Tip: If you like your zucchini softer, you can roast it for the full 45 minutes with the sweet potatoes, but check it halfway to avoid over-softening.
2. Prepare the Vinaigrette
Add mango, lime juice, orange juice, honey, cumin, garlic, and salt to a blender.
Blend until smooth, about 30 seconds.
With the blender running, slowly drizzle in the olive oil until fully combined. If using dried red pepper instead of jalapeño, add it to the blender with the other vinaigrette ingredients for more evenly distributed heat.
Stir in jalapeño, cilantro, and black pepper. Do not blend. Set aside.
3. Steam the Vegetables
Bring 2 inches of water to a boil in a large pot with a steamer insert.
Steam broccoli and green beans in separate batches for 4 minutes, until tender but still bright.
Remove promptly to avoid overcooking.
4. Assemble the Bowls
Arrange roasted sweet potatoes, zucchini, and steamed vegetables in bowls.
Add kidney beans if using.
Drizzle generously with mango vinaigrette.
Top with almonds, bell pepper, and additional toppings as desired.
Enjoy!
Notes
For added protein, I like to add shredded chicken.
For a vegetarian protein option, red lentils pair beautifully and add a nourishing boost.
Swap the dressing to create a completely new flavor profile each time.