Ingredients
- ¾ cup cooked mixed grains – brown rice, quinoa and freekeh
- 1 handful baby spinach
- 1 small cucumber, cut into ribbons
- 1 small carrot, grated or cut into ribbons
- ½ cup chickpeas, rinsed and drained
- 5 cherry tomatoes, cut in half
- 2 hard boiled eggs, cut in half or 100g cooked chicken or salmon fillet
Spirulina Guacamole
- 1 avocado, seed removed and diced
- 1-2 tbs lemon juice
- 1 garlic clove, crushed
- ½ tsp Bioglan Spirulina powder
- 1 tbs extra virgin olive oil
- 1 tbs coriander, chopped
- Salt and pepper, to taste
Turmeric Nuts and Seeds
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup walnuts, roughly chopped
- 1 tsp ground turmeric
- Drizzle of extra virgin olive oil
Beetroot Cashew Dressing
- 1 cup fresh beetroot, peeled, diced and roasted
- 1/3 cup cashews, soaked in water for 4+ hours, drained
- 1 tsp Bioglan Marine Collagen Beauty Powder
- 1 tbs lemon juice or apple cider vinegar
- 1/3 cup extra virgin olive oil
- Salt and pepper, to taste
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Method
Step 1.
To prepare the nuts and seeds, heat extra virgin olive oil in a saucepan over medium heat, add turmeric and fry off for 1-2 minutes. Add nuts and seeds and stir to coat. Cook for 5-7 minutes, stirring regularly until slightly toasted. Set aside.
Step 2.
To make the guacamole, mash all ingredients in a bowl or blend in a food processor. Season to taste and set aside. Left overs can be used as a dip.
Step 3.
To make the salad dressing, combine all ingredients except the extra virgin olive oil in a food processor. Blend and slowly add oil until dressing like consistency is reached. Add a splash of water, if necessary, to thin out further.
Step 4.
To assemble the bowl, arrange grains, spinach, cucumber, carrot, chickpeas, tomatoes, eggs/salmon/chicken and guacamole around the bowl. Drizzle with beetroot dressing and a sprinkle of the turmeric nuts and seeds.
Serves 1 |
