Spring Nourish Bowls
Packed with veggies this Spring Nourish Bowl is like a rainbow in a bowl!
Servings 4
Calories 352kcal
Ingredients
- 180 g turnip washed and cut into cubes
- 150 g beetroot washed and cut into cubes
- 150 g butternut squash peeled and cut into cubes
- 2 tablespoon coconut oil
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 150 g red cabbage sliced thinly
- ½ medium lemon, the juice of
- 100 g quinoa (dry weight)
- 200 g kale washed
- 4 spring onions sliced
- 4 or 5 radish sliced thinly
- 2 large free range eggs
- Sesame seeds (optional)
For the dressing
- 2 cloves of garlic minced
- ¼ teaspoon A pinch of sea salt
- 2 tablespoon tahini
- 1 medium lemon, the juice of
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 180 degree C/ 350F
- Place the parsnip, butternut squash and beetroot on a baking tray with the coconut oil, give the tray a little shake and bake for 20 minutes.
- Place the sliced red cabbage into a bowl with the juice of half a lemon and toss it together, set aside until ready to use.
- Now make the dressing, add the garlic and a pinch of salt to a pestle and mortar and pound into a paste. Add the tahini and half the lemon juice and mix. Now add the remaining lemon juice and stir. Mix in a tablespoon of water and then a tablespoon of extra virgin olive oil and stir well. Set aside until ready to use.
- Cook the quinoa, add rinsed quinoa to a pan of water, bring to the boil, reduce the heat and simmer with a lid on for 10 - 12 minutes. The quinoa is cooked when the seeds look like they have separated.
- Boil the eggs to your to own preference.
- Steam the kale.
- Separate all the ingredients into four bowls and top with the dressing and some sesame seeds if using.
Nutrition
Serving: 1g | Calories: 352kcal | Carbohydrates: 38.4g | Protein: 11.9g | Fat: 18.7g | Saturated Fat: 8g | Cholesterol: 93mg | Sodium: 375mg | Potassium: 924mg | Fiber: 7g | Sugar: 7.7g | Calcium: 193mg | Iron: 4mg