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Cooking With Society Café: Healthy Veggie Bowls

Society Cafe, Veggie Bowl

Courtesy of Society Café

Stuck at home? Why not take this time to learn how to make some healthy and nutritious meals? Jarek Wysmyk the Executive Head Chef of Society Café in Dubai offers up his tips and tricks for serving up veggie bowls that are packed full of flavor. From his kitchen to yours, scroll down and follow along as he whips it up in no time.

Healthy Veggie Bowls 


For 2 portions

Roasted Vegetable Salad

 300g Pumpkin cut into small wedges or cubes

300g Broccoli portioned into small florets

8pc Red & White Radish cut into quarters

100g Pearl Barley cooked and chilled

1/3 cup of Sundried Tomatoes

1 handful of fresh Dill roughly chopped

1 handful of fresh Cilantro roughly chopped

dash of Olive Oil

½ Lemon Juice

fresh Black Cracked Pepper and Sea Salt to taste

2 Eggs – poached or boiled


. Use the baking tray and lay the pumpkin and broccoli. Drizzle a little bit of olive oil on top and season it with salt and black pepper. Combine and roast for around 25 min. Cooldown when it’s cooked.

. Add all remaining ingredients together and transfer into serving bowls, serve with the poached egg on top.

 Cashew Ranch Dressing

1 cup of Cashew Nuts – soaked in water overnight

1 cups of filter Water

½ small Shallot finely chopped

1 handful chopped Dill or any other preferable mixed herbs

½ Lemon Juice

A pinch of Sea Salt to taste


. Blend the cashew nuts with ½ cup of water until smooth, adding more water if needed, should reach mayonnaise consistency.

. Transfer the mixture into mixing bowl, add chopped shallots & dill and combine all ingredients together.

. Season with salt and lemon juice and serve with salad.

Coconut Crunch for Sprinkling

3 tbsp dried Coconut Flakes

2 tbsp Almond Flakes

1 tbsp Coconut Oil

1 pinch of Smoked Paprika Powder

1 tbls Katsobushi – dried tuna flakes (optional) – available in most of the Japanese grocery stores

2 pinches of salt to season


. Combine all ingredients together except the katsobushi. Toast it on the pan, stirring occasionally until fragrant and golden brown.

. Remove it from the heat and toss in the katsobushi flakes.

. Chill it and use it as a sprinkle on the top of the salad.

Video Tutorial 

Too busy to cook? For orders DM @SocietyDXB or WhatsApp at 054 582 6774. 24 hours notice required

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