Vegan/ Gluten free/ Sugar free
Get lots of nourishing goodness in one bowl! Eating lots of fiber from vegetables and good quality grains will keep you feeling satisfied for longer and providing you with consistent energy throughout the day.
I have added this delicious beetroot hommus recipe to jazz up your nourish bowl! However, You can also have this as a healthy dip with celery and carrot sticks. Beetroots have a wide range of health benefits including helping to lower pressure, Fight inflammation, and support detoxification by purifying your blood and liver.
- 2 medium beetroots boiled until soft or roasted
- 2 cans chick peas drained and rinsed
- ½ cup lemon juice
- 1 clove garlic
- 2 Tbs tahini
- Pinch of salt
- Blend together until smooth, scoop into a jar and topped with black pepper and rosemary.
- Store in fridge. Enjoy as a dip and in salads!
- Should last just over a week xx
How to make a Nourish Bowl
Serves 2 Bowls but you can make more or less depending on how much you want 🙂
- Pre heat oven to 180* celsius
- Wash then chop up sweet potato
- Cook on baking tray with a little coconut oil for about 25-30 mins
4. Place 1 cup Quinoa with 2 cups of hot water in saucepan for 20 mins or until cooked. Pour into a sieve and rinse under cool water and set aside to let all the water drip out. (tip: Wash quinoa under a running tap before cooking).
5. Chop up broccoli about 2 cups lightly steamed + 1 avocado chopped into cubes + 1 cup kale steams removed + 1 cup purple cabbage + 1 cup chopped cherry tomatoes + handful of chopped up parsley.
6. Add it all together as shown in pictures and top with big dollop of my beetroot hommus + Sqeeze of lemon + pinch of black pepper + chilli flakes + sesame seeds.
Enjoy the goodness xx
- 2 cups sweet potato
- 1 cup uncooked quinoa
- 2 cups water
- 1 cup purple cabbage
- 2 cups broccoli
- 1 avocado
- 1 cup cherry tomatoes
- 1 cup chopped kale stalks removed
- Handful of parsley
- Toppings:
- Beetroot Hommus (see recipe above)
- 1 tsp Black pepper
- 1 tsp Chilli flakes
- 1 tsp sesame seeds
- Fresh lime juice or lemon
- Pre heat oven to 180* celsius
- Wash then chop up sweet potato and Cook on baking tray with a little coconut oil for about 25-30 mins.
- Place 1 cup Quinoa with 2 cups of hot water in saucepan for 20 mins or until cooked. Pour into a sieve and rinse under cool water and set aside to let all the water drip out. (tip: Wash quinoa under a running tap before cooking).
- Chop up broccoli about 2 cups lightly steamed + 1 avocado chopped into cubes + 1 cup kale steams removed + 1 cup purple cabbage + 1 cup chopped cherry tomatoes + handful of chopped up parsley.
- Add it all together as shown in pictures and top with big dollop of my beetroot hommus + Sqeeze of lemon + pinch of black pepper + chilli flakes + sesame seeds.
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