Bowls are an excellent, low-effort way to throw a bunch of seasonal ingredients together. Their versatility transforms sometimes underrated sides into beautiful and flavoursome meals – breakfast, lunch or dinner. They are considerably simple to put together, meaning we are seeing more and more food bowls popping up on menus at restaurants and cafés.
- 2x Thick Slices of Sprouted Wheat
- ½ Sweet Potato
- 1 Carrot
- 5x Leaves Fresh Mint
- 100g Tahini
- 100g Greek Yoghurt
- 100g Quinoa – cooked
- ¼ Avocado
- 1x Lemon
- Pinch Ground Cumin
- Sea Salt & Black Pepper
Vegetables – Cut sweet potato into chunks. Place in a baking tray, season with EVOO, Sea Salt & Black Pepper and ground cumin. Roast until pieces are tender and brown on the edges.
Roast carrots in a separate baking tray following the same process.
Tahini Yoghurt – In a bowl, whisk together yoghurt, tahini, half lemon juice, a drizzle of EVOO, sea salt and black pepper.
Assembly – Spread tahini yoghurt on the base of the plate. Assemble avocado, quinoa and roasted vegetables on top while warm. Scatter freshly picked mint and drizzle EVOO to serve.