Sprout Bowl

Serves 2-3

What you'll need to make this delicious and very nourishing bowl:

- x2 medium sized sweet potato (peeled and cubed)

- 1/3 pumpkin (sliced 1-inch thick)

- 1/3 cauliflower head

- 1/2 broccoli head

- x2 beetroots (peeled and cubed)

- 1 large avocado

- 1/2 cup quinoa or rice (to 1 cup water)

- Approximately 12 falafels (store bought or homemade)

- Olive oil (approximately 3 tbsp)

- Salt and pepper

- Kale/spinach mix

- Coriander (or favourite herbs)

Optional toppings:

- Roasted cashews

- Sesame seeds

- Hummus

Tahini cashew dressing:

- 2 cloves of garlic (chopped)

- 1 cup cashews

- 1 lemon (squeezed)

- Pinch of salt

- 1 tbsp tahini

- 1 tbsp pure maple syrup

- 1/4 cup filtered water

* Use organic ingredients where possible.

What to do:

1. Preheat oven to 180°C. Line baking paper.

2. Place veggies (pumpkin, sweet potato, beetroot and cauliflower) on the tray, drizzle with olive oil, salt and pepper. Sprinkle cauliflower with sweet paprika. Bake in the oven for approximately 30 - 40 minutes.

3. While the veggies are cooking. Cook broccoli in a fry pan over medium heat, drizzle coconut aminos (or Tamari sauce) for approximately 5-8 minutes.

4. Cook quinoa or rice.

5. To make the dressing: In a blender or NutriBullet blend cashews and garlic. once they have blended add tahini, lemon juice, salt, maple syrup and filtered water. Blend until smooth.

6. Begin to assemble Sprout bowl. Start with kale/spinach mix with a squeeze of lemon, add quinoa/rice. Add veggies, avocado, coriander and optional toppings. Finish off with a drizzle of tahini dressing.

7. Enjoy eating the rainbow!!! Yum!

I love seeing your creations .... Tag @whistlensprout