Ingredients
- 1 small (250g) sweet potato, skin scrubbed well and cut in to 2cm pieces.
- 1 small (250g) eggplant, cut into 2cm pieces.
- 2 tablespoons coconut oil, melted.
- 1/2 small (125g) head broccoli, cut into florets.
- 4 leaves kale, stems removed, finely sliced.
- 2 teaspoons olive oil.
- 1/4 cup coriander leaves, roughly chopped.
- 1/4 cup mint leaves, roughly chopped.
- 1 cup Cooked Quinoa, defrosted and heated through.
- 1/4 cup almonds, coarsely chopped.
- 1/4 cup mung bean sprouts, optional.
- 1/4 cup tahini, to serve.
Directions
- 1. Preheat oven to 200°C / 400°F / Gas Mark 6. Line an oven tray with baking paper.
2. Place sweet potato and eggplant separately on prepared tray and drizzle with coconut oil. Bake for 30 minutes or until tender and golden.
3. Meanwhile, add broccoli into a small pot and cover with water. Bring to the boil and then allow to simmer for 5 minutes until slightly soft but still crunchy. Add in the kale leaves in the last minute. Drain and drizzle with olive oil.
4. Stir coriander and mint through quinoa. Set aside.
5. Divide quinoa, kale, broccoli, sweet potato and eggplant between a bowl and a container for lunch tomorrow. Add almonds and sprouts to each.
6. Drizzle with tahini and serve.
Note
Serving suggestion: You may like to serve this meal with Purple Sauerkraut that you made in Week Two.
Boost this: Add a Perfect Soft-Boiled Egg to each serve.
Find the recipe for Cooked Quinoa here.
Feeling like you need a big dose of nutrients? This Superfood Abundance Bowl will most certainly provide you with just that. With ingredients such as quinoa, sauerkraut, broccoli, kale and mung bean sprouts you will be feeling on top of the world.
Ingredients
- 1 small (250g) sweet potato, skin scrubbed well and cut in to 2cm pieces.
- 1 small (250g) eggplant, cut into 2cm pieces.
- 2 tablespoons coconut oil, melted.
- 1/2 small (125g) head broccoli, cut into florets.
- 4 leaves kale, stems removed, finely sliced.
- 2 teaspoons olive oil.
- 1/4 cup coriander leaves, roughly chopped.
- 1/4 cup mint leaves, roughly chopped.
- 1 cup Cooked Quinoa, defrosted and heated through.
- 1/4 cup almonds, coarsely chopped.
- 1/4 cup mung bean sprouts, optional.
- 1/4 cup tahini, to serve.
Directions
- 1. Preheat oven to 200°C / 400°F / Gas Mark 6. Line an oven tray with baking paper.
2. Place sweet potato and eggplant separately on prepared tray and drizzle with coconut oil. Bake for 30 minutes or until tender and golden.
3. Meanwhile, add broccoli into a small pot and cover with water. Bring to the boil and then allow to simmer for 5 minutes until slightly soft but still crunchy. Add in the kale leaves in the last minute. Drain and drizzle with olive oil.
4. Stir coriander and mint through quinoa. Set aside.
5. Divide quinoa, kale, broccoli, sweet potato and eggplant between a bowl and a container for lunch tomorrow. Add almonds and sprouts to each.
6. Drizzle with tahini and serve.
Note
Serving suggestion: You may like to serve this meal with Purple Sauerkraut that you made in Week Two.
Boost this: Add a Perfect Soft-Boiled Egg to each serve.
Find the recipe for Cooked Quinoa here.